Lemon/poppy Seed Scones

Ingredients

Original recipe makes 1 Servings

	1 Container (8 oz) of fatfree
	1 tsBaking soda
	1 Lemons, grated rind of (use
	2 tsBaking Powder
	1 Egg equivalent
	1/4 cSugar
	1 tsLemon extract
	1/2 tsSalt
	MIX IN ONE BOWL
	2 tbPoppy seed (I find this is
	MIX IN A SEPARATE BOWL
	2 1/2 cFlour

Calories Per Serving: 2885
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Lemon/poppy Seed Scones Preparation

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.