Lemon Poppy Seed Scones
A recipe from the Sneaky Kitchen
Assemble ingredients, then preheat oven to 425°.
2 cups unbleached flour
2 Tbsp sugar
1 Tbsp baking powder
1 large pinch of baking soda
3 Tbsp non-hydrogenated margarine (not lite)
1 cup fat free or low fat milk
1 Tbsp lemon juice (bottled is fine)
1/4 tsp. lemon extract
1 egg, separated
extra flour for cutting board
Mix dry ingredients; cut in margarine until totally
mixed. (Best way is to dump it into a food processor.)
Place in a bowl.
Combine milk, lemon juice & lemon extract.
Beat in egg yolk. Add wet ingredients to dry, stirring gently with a
fork only until mixed.
Sprinkle a cutting board or smooth surface with flour
& turn out the scones. Turn & knead very gently about 3 times.
Pat out in a circle about 3/4" thick. Either cut into wedges, or if
desired in rounds with a small to medium size biscuit cutter. Place
in a pan, barely touching each other.
Bake for about 10 minutes or until tops just start to
turn golden. While they are baking, beat the egg white until frothy.
Remove scones & quickly brush tops with egg white. Immediately
sprinkle with poppy seeds. Return to oven for 2 to 5 minutes until
tops are golden brown.
Serve with low-fat cream cheese or lite non-hydrogenated
margarine such as Smart Balance. Scones may be split, very lightly
buttered or sprayed with cooking spray & heated in a skillet for a second