Lemon/poppy Seed Scones Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
MIX IN ONE BOWL
2 1/2 cup: Flour,
1/4 cup: Sugar,
2 tsp: Baking powder,
1 tsp: Baking soda,
1/2 tsp: Salt,
1: Lemons, grated rind of, (use 2 if you use plain yogurt) (up to 2)
2 tbsp: Poppy seed, I find this is the minimum you can use and still keep the right taste
MIX IN A SEPARATE BOWL
1 tsp: Lemon extract,
1: Egg equivalent,
1 Container: , (8 oz) of fatfree yogurt (plain is OK, but lemon is better)
Directions:
From: Christel=Reeve%SQA%Banyan@magnolia.banyan.com
These come out more "cakelike" than a traditional scone.
Mix the dry ingredients into the wet ingredients. Try to use as few strokes
as possible. Divide dough in half. Pat out each half onto a fat-free
sprayed cookie sheet to a 7" circle. Cut each circle into 6 wedges. Bake at
425F for 12-14 minutes or until golden brown.
Posted to Digest eat-lf.v097.n051 by Chris Woods on
Feb 22, 1997.
Source from luhu.jp
These come out more "cakelike" than a traditional scone.
Mix the dry ingredients into the wet ingredients. Try to use as few strokes
as possible. Divide dough in half. Pat out each half onto a fat-free
sprayed cookie sheet to a 7" circle. Cut each circle into 6 wedges. Bake at
425F for 12-14 minutes or until golden brown.
Posted to Digest eat-lf.v097.n051 by Chris Woods
Feb 22, 1997.
Source from luhu.jp
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