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Scones that are moist...
imagine that?
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2 cups |
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flour |
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2½ Tbs |
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baking
powder |
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¼ tsp |
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baking soda |
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¼ tsp |
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salt |
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1/3 cup |
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granulated
sugar |
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3½ Tbs |
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chilled
butter, cut into small pieces |
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1½ Tbs |
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poppy seeds |
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1½ Tbs |
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grated lemon
peel |
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1 large |
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egg, lightly
beaten |
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½ cup |
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low fat
buttermilk |
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2 tsp |
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powdered
sugar |
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1 |
Preheat oven to
375°F. Coat baking sheet with cooking spray. |
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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. |
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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). |
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4 |
Bake 20-23 minutes
or until golden brown. Transfer to a wire rack; sift
powdered sugar over top. |
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Servings: 8 |
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Yield: 8
scones |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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221.71 |
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Calories From Fat (27%) |
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60.32 |
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% Daily Value |
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Total Fat
6.84g |
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11% |
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Saturated Fat 3.60g |
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18% |
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Cholesterol
40.41mg |
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13% |
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Sodium
595.64mg |
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25% |
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Potassium
82.59mg |
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2% |
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Carbohydrates
35.85g |
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12% |
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Dietary Fiber 1.03g |
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4% |
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Sugar 10.54g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
34.82g |
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Protein
4.88g |
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10% |
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WW POINTS 4.8 |
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Recipe Source |
| modified
from Weight Watchers Annual Recipes for
Success 2003 |