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Lemon/poppy Seed Scones

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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%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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