| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Indian | 1 | Servings | |
INGREDIENTS
| 2 1/2 | c | Flour |
| 1/4 | c | Sugar |
| 2 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | Lemons, grated rind of (use 2 if you use plain yogurt) (up to 2) | |
| 2 | tb | Poppy seed (I find this is the minimum you can use and still keep the right taste) |
| 1 | ts | Lemon extract |
| 1 | Egg equivalent | |
| 1 | Container (8 oz) of fatfree yogurt (plain is OK, but lemon is better) |
INSTRUCTIONS
MIX IN ONE BOWL MIX IN A SEPARATE BOWL From: Christel=Reeve%SQA%[email protected] 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 <[email protected]> on Feb 22, 1997.
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