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Lemon-Poppy Seed Scones

Prep time 17 mins
Cook time 21 mins
Yield 8 servings (serving size: 1 scone)

Ingredients

  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar
  • 3 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
  • 1 1/2 tablespoons poppy seeds
  • 1 1/2 tablespoons grated lemon rind
  • 1 large egg, lightly beaten
  • 1/2 cup low-fat buttermilk (1%)
  • Cooking spray
  • 1 teaspoon powdered sugar

Nutrition Information

  • calories 218
  • fat 6.9 g
  • satfat 3.6 g
  • protein 4.9 g
  • carbohydrate 34.3 g
  • cholesterol 41 mg
  • iron 1.9 mg
  • sodium 342 mg
  • caloriesfromfat 28 %
  • fiber 1.1 g
  • calcium 136 mg

How to Make It

  1. Preheat oven to 375°.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients in a large bowl; stir well with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles fine crumbs. Add poppy seeds, lemon rind, egg, and buttermilk; stir with a fork until dry ingredients are moistened. Transfer to a lightly floured surface; pat into a 7-inch circle

  3. Transfer dough to a baking sheet coated with cooking spray; cut into 8 wedges, cutting to, but not through, bottom of dough. (Do not separate wedges.) Bake at 375° for 21 to 23 minutes or until golden brown. Transfer to a wire rack; sift powdered sugar over top.

Oxmoor House Healthy Eating Collection