| 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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