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Prep Time: Cook Time: Total Time:
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
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Poppy seed scones
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Category: Recipes
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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