Lemon and Poppy Seed Scones


Serves: 8
Total Calories: 186

Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar
1 tablespoon poppy seeds
1/3 cup firm margarine or butter
1/3 cup currants
2 tablespoons lemon juice
3/4 cup milk

Directions:

1. Heat oven to 425°. Spray cookie sheet with nonstick cooking spray.
2. Mix flour, baking powder, salt, sugar and poppy seed in large bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in currants. Mix lemon juice and milk stir into flour mixture.
3. Turn dough onto lightly floured surface. Knead lightly 10 times. Pat or roll into 9-inch circle on ungreased cookie sheet. Brush with milk and sprinkle with sugar if desired. Cut into 8 wedges, but do not separate.
4. Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet carefully separate wedges. Serve warm.

1 SCONE: Calories 240 (Calories from Fat 80) Fat 9g (Saturated 2g) Cholesterol 2mg Sodium 360mg Carbohydrates 37g (Dietary Fiber 1g) Protein 4g.

Nutritional Facts:

Serves: 8
Total Calories: 186
Calories from Fat: 31

This Lemon and Poppy Seed Scones recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.




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