Best Fat Free Lemon Poppy Seed Scones Recipes

Fat Free Lemon-Poppy Seed-Scones image

Provided by Annacia

Categories Scones

Time 23m

Yield 12 serving(s)

Number Of Ingredients 11

2 1/2 cups flour
1/8 cup sugar
1/8 cup Splenda sugar substitute
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 -2 lemon, zest of (use 2 if you use plain yogurt)
2 tablespoons poppy seeds (I find this is the minimum you can use and still keep the right taste)
1 teaspoon lemon extract
1 egg, equivalent
1 (8 ounce) container plain fat-free yogurt (plain is OK, but lemon is better) or 1 (8 ounce) container fat-free lemon yogurt (plain is OK, but lemon is better)

Steps:

Mix the dry ingredients into the wet ingredients.
Try to use as few strokes as possible. Divide dough in half.
Pat out each half onto a sprayed cookie.
sheet to a 7" circle.
Cut each circle into 6 wedges. Bake at 425F for 12-14 minutes or until golden brown.

Nutrition Facts : Calories 128.6, Fat 1.4, SaturatedFat 0.3, Cholesterol 18, Sodium 283.5, Carbohydrate 24, Fiber 0.8, Sugar 3.8, Protein 4.6

Rustic Lemon Poppy Seed Scones image

Provided by PalatablePastime

Categories Scones

Time 25m

Yield 6 scones

Number Of Ingredients 11

2 cups all-purpose flour
1/4 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup margarine
1 egg
2/3 cup milk
1 tablespoon poppy seed
1 tablespoon lemon zest
milk (for brushing tops)
confectioners' sugar (for sprinkling on tops)

Steps:

Preheat oven to 425°F.
Combine flour, sugar, baking powder, and salt in a large bowl.
Cut in margarine until the mixture is crumbly (consistency will be coarse).
Stir in poppy seeds and lemon zest.
Make a well in the center of the ingredients.
Beat egg in a small bowl until frothy; stir in the milk.
Pour egg mixture into the well you made in the flour mixture, and stir with a fork to form a soft dough.
Do not overmix.
Turn dough out onto a floured surface and knead 8-10 times; divide dough into 6 equal portions, and form into slightly flattened balls.
Place balls 1-2" apart on a greased baking sheet.
Brush the tops with milk and sprinkle with some confectioners sugar.
Bake at 425°F for 15 minutes, or until well risen and both tops and bottoms are slightly browned.
Serve with butter, clotted cream, jam, or marmalade, if you desire.