LEMON- POPPYSEED SCONES
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2 cups flour
2½ Tbs baking powder
¼ tsp baking soda
¼ tsp salt
1/3 cup granulated sugar
3½ Tbs chilled butter, cut into small pieces
1½ Tbs poppy seeds
1½ Tbs grated lemon peel
1 large egg, lightly beaten
½ cup low fat buttermilk
2 tsp powdered sugar
1. Preheat oven to 375°F. Coat baking sheet with cooking spray.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder and next 3 ingredients in a large bowl; stir well with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles fine crumbs. Add poppy seeds, lemon rind, egg and buttermilk; stir with a fork until dry ingredients are moistened.
3. Transfer to a lightly floured surface; pat into a 7-inch circle. Slide dough onto prepared baking sheet; cut into pie-shaped wedges, cutting to, but not through, bottom of dough. (Do not separate wedges).
4. Bake 20-23 minutes or until golden brown. Transfer to a wire rack; sift powdered sugar over top.
Servings: 8
Yield: 8 scones
Recipe Source: Adapted from Weight Watchers Annual Recipes for Success 2003
Nutrition Facts
Amount Per Serving
Calories 221.71
Calories From Fat (27%) 60.32
Total Fat 6.84g
Saturated Fat 3.60g
Cholesterol 40.41mg
Sodium 595.64mg
Potassium 82.59mg
Carbohydrates 35.85g
Dietary Fiber 1.03g
Sugar 10.54g
Net Carbohydrates 34.82g
Protein 4.88g
WW POINTS 5
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“Most scones that I make are dry and not so great. I was pleasantly surprised at how moist these were. They were best right out of the oven with a bit of powdered sugar sprinkled on top!”
-San Diego, CA
