Poppy Seed Drop Scones: The Best Poppy Seed Drop Scones Recipe from Cook'n

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	Poppy Seed Drop Scones

Serves: 12

Print this Recipe

   1 cup whole wheat flour
   1 cup all-purpose flour
   1/2 cup old-fashioned or quick-cooking oats
   1/2 cup currants
   1 tablespoon poppy seeds
   1 1/2 teaspoons baking powder
   1/2 teaspoon baking soda
   1/2 teaspoon salt
   1 tablespoon margarine
   1 cup fat-free buttermilk
   1/4 cup fat-free cholesterol-free egg substitute or 2 egg whites

Heat oven to 375°. Spray cookie sheet with nonstick cooking spray. Mix all ingredients except margarine, buttermilk and egg product in large bowl. Cut in margarine with fork. Mix buttermilk and egg product; stir into flour mixture. Drop dough by 1/4 cupfuls onto cookie sheet. Bake about 20 minutes or until golden brown. Remove from cookie sheet. Serve warm.
1 scone: Calories 120 (Calories from Fat 20); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 240mg; Carbohydrate 24g (Dietary Fiber 2g); Protein 4g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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