Lemon Poppyseed Scones
2 1/2 Cups flour 1/4 Cup sugar 2 Teaspoons baking powder 1 Teaspoon baking soda 1/2 Teaspoon salt grated rind of 1 or 2 lemons 2 Tablespoons poppy seeds 1 Teaspoon lemon extract 1 egg 1 cup non-fat yogurt -- 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. Per serving: 68 Calories; 1g Fat (9% calories from fat); 2g Protein; 13g Carbohydrate; 9mg Cholesterol; 137mg Sodium ~To get something you never had, you have to do something you never did. -Sugar -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
