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Cook'n with Betty Crocker 
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Lemon and Poppy Seed Scones |
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Serves: 8 Print this RecipeServing Size: 1 scone Did you know it takes over 900,000 poppy seeds to make one pound? You'll find their crunchy texture and nutty flavor pleasing in these scones. makes 8 scones 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 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. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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