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MUFFIN &
SCONE RECIPES:
Lemon-Poppyseed Scones
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Lemon-
Poppyseed Scones |
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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 5 |
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Recipe Source |
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modified from Weight Watchers
Annual Recipes for Success 2003 |
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PRINT this Recipe
RATE this Recipe
Ratings:
***Hey,
This one's a keeper!- would
make it again. "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
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