Lemons, grated rind of (use 2 if you use plain yogurt) (up to 2)
2 Esslöffel
Poppy seed (I find this is the minimum you can use and still keep the right taste)
Mix In A Separate Bowl
1 Teelöffel
lemon extract
1
Egg equivalent
1
Container (8 oz) of fatfree yogurt (plain is Ok, but lemon is better)
die Zubereitung:
These come out more "cakelike" than a traditional scone.
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 fat-free sprayed cookie sheet to a 7" circle. Cut each circle into 6 wedges. Bake at 425F for 12-14 minutes or until golden brown.
