| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Indian | 1 | Servings | |
INGREDIENTS
| 2 1/2 | c | Flour |
| 1/4 | c | Sugar |
| 2 | t | Baking powder |
| 1 | t | Baking soda |
| 1/2 | t | Salt |
| 1 | Lemons, grated rind of use | |
| 2 if you use plain | ||
| yogurt | ||
| up to 2 | ||
| 2 | T | Poppy seed, I find this is |
| the minimum you can use | ||
| and | ||
| still keep the right | ||
| taste | ||
| 1 | t | Lemon extract |
| 1 | Egg equivalent | |
| 1 | Container, 8 oz of fatfree | |
| yogurt plain is OK but | ||
| lemon is better |
INSTRUCTIONS
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 <cmwoods@indiana.edu> on Feb 22, 1997.
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