Lemon Poppyseed Scones
2 1/2 Cups flour
1/4 Cup sugar
2 Teaspoons baking powder
1Teaspoon baking soda
1/2 Teaspoon salt grated rind of 1 or 2 lemons
2 Tablespoons poppy seeds
1Teaspoon lemon extract
1 egg
1 cup non-fat yogurt --
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.
Per serving: 68 Calories; 1g Fat (9% calories from fat); 2g Protein; 13g
Carbohydrate; 9mg Cholesterol; 137mg Sodium
2 1/2 Cups flour
1/4 Cup sugar
2 Teaspoons baking powder
1Teaspoon baking soda
1/2 Teaspoon salt grated rind of 1 or 2 lemons
2 Tablespoons poppy seeds
1Teaspoon lemon extract
1 egg
1 cup non-fat yogurt --
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.
Per serving: 68 Calories; 1g Fat (9% calories from fat); 2g Protein; 13g
Carbohydrate; 9mg Cholesterol; 137mg Sodium
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