amydurden's Recipe

Poppy seed scones

Category: Recipes

1 cup Wheat flour, whole-grain
1 tsp Salt
1/2 tsp Baking Soda
6 oz Light Butter, with salt
3 fl oz Lemon juice, raw
8 tbsp Poppy Seed
2 cup White flour, all-purpose, enriched, bleached
16 tbp. SPLENDA Granular
1 cup Low Fat Buttermilk Milk
1 fl oz Lemon juice, raw (Glace)
8 Packet SPLENDA Packets (glace)
2 1/2 tsp Baking Powder, double-acting


1. Preheat an oven to 425ﾰF and butter a baking sheet.

2. In a large bowl, mix together the flours, Splenda, baking powder, salt and baking soda. Blend the butter into the dry ingredients, using your fingertips or a pastry blender, until the mixture is crumbly.

3. Add the poppy seed and toss to combine.

4. Add the lemon juice and buttermilk, stir until the dough is a consistent texture.

5. Gather the dough together and place on a generously floured work surface. Knead gently about 10 times.

6. Divide the dough in half and pat each piece into a circle about 7 inches in diameter and 1/2 inch thick.

7. Warm lemon juice and splenda on stove top. With pastry brush, brush the dough with this mixture.

8. Cut each round into eight pie-shaped wedges.

9. Place the scones, barely touching, on the prepared baking sheet.

10. Bake until puffy and golden, 15-18 minutes. Serve warm or let it cool down before serving.

Recipe FactsServes: 16.0
Preparation Time: 15 minute(s)
Cooking Time: 18 minutes

makes 16 scones