Fat Free Lemon-Poppy Seed-Scones

Name: Fat Free Lemon-Poppy Seed-Scones
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 12 serving(s)
Ingredients: 591.47 ml flour; 29.57 ml sugar; 29.57 ml Splenda sugar substitute; 9.85 ml baking powder; 4.92 ml baking soda; 2.46 ml salt; 1-2 lemon, zest of (use 2 if you use plain yogurt); 29.58 ml poppy seeds (I find this is the minimum you can use and still keep the right taste); 4.92 ml lemon extract; 1 egg, equivalent; 226.79 g container plain fat-free yogurt (plain is OK, but lemon is better) or 226.79 g container fat-free lemon yogurt (plain is OK, but lemon is better)

Submitted by Annacia

"These come out more "cakelike" than a traditional scone."

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photo by Stephanie Y.

Ready In:: 23mins
Ingredients:: 11
Serves:: 12

ingredients

591.47 ml flour
29.57 ml sugar
29.57 ml Splenda sugar substitute
9.85 ml baking powder
4.92 ml baking soda
2.46 ml salt
1-2 lemon, zest of (use 2 if you use plain yogurt)
29.58 ml poppy seeds (I find this is the minimum you can use and still keep the right taste)
4.92 ml lemon extract
1 egg, equivalent
226.79 g container plain fat-free yogurt (plain is OK, but lemon is better) or 226.79 g container fat-free lemon yogurt (plain is OK, but lemon is better)

directions

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 sprayed cookie.
sheet to a 7" circle.
Cut each circle into 6 wedges. Bake at 425F for 12-14 minutes or until golden brown.

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Reviews

I loved the poppy seeds in these scones!I was glad to find a fat free recipe for scones however, My dough was on the dry side. I added a tablespoon of more yogurt to help and I found it difficult to incorporate all of the flour without overmixing it. As a result my scones were on the dry side as well. I thought I would need to brush the tops with egg white or milk but they browned just fine without it.

Stephanie Y.