Fat Free Lemon-Poppy Seed-Scones

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

• Ready In: 23 mins
• Serves: 12

Ingredients

• 2 1⁄2 cups flour
• 1⁄8 cup sugar
• 1⁄8 cup Splenda sugar substitute
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 -2  lemon, zest of (use 2 if you use plain yogurt)
• 2  tablespoons poppy seeds (I find this is the minimum you can use and still keep the right taste)
• 1  teaspoon  lemon extract
• 1  egg, equivalent
• 1 (8 ounce) container plain fat-free yogurt (plain is OK, but lemon is better) or 1 (8 ounce) container  fat-free lemon yogurt (plain is OK, but lemon is better)

Directions

1. Mix the dry ingredients into the wet ingredients.
2. Try to use as few strokes as possible. Divide dough in half.
3. Pat out each half onto a sprayed cookie.
4. sheet to a 7" circle.
5. Cut each circle into 6 wedges. Bake at 425F for 12-14 minutes or until golden brown.