Fat Free Lemon-Poppy Seed-Scones |
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Prep Time: 10 Minutes Cook Time: 13 Minutes |
Ready In: 23 Minutes Servings: 12 |
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These come out more cakelike than a traditional scone. Ingredients:
2 1/2 cups flour |
1/8 cup sugar |
1/8 cup splenda sugar substitute |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 -2 lemon, zest of (use 2 if you use plain yogurt) |
2 tablespoons poppy seeds (i find this is the minimum you can use and still keep the right taste) |
1 teaspoon lemon extract |
1 egg, equivalent |
1 (8 ounce) container plain fat-free yogurt (plain is ok, but lemon is better) or 1 (8 ounce) container fat-free lemon yogurt (plain is ok, but lemon is better) |
Directions:
1. Mix the dry ingredients into the wet ingredients.
2. Try to use as few strokes as possible. Divide dough in half.
3. Pat out each half onto a sprayed cookie.
4. sheet to a 7 circle.
5. Cut each circle into 6 wedges. Bake at 425F for 12-14 minutes or until golden brown.
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