Ingredients
-
2
-
3
-
1/4
-
1/4
-
1
-
1/3
-
2
-
3/4
-
-
-
-
-
-
-
Directions
Lemon Poppy Seed Scones, From Betty Crocker’s New Eat and Lose Weight Cookbook , Made this for sunday brunch this weekend and everyone loved them Made as directed but I did add another tblsp lemon juice You cant get much easier than this recipe! Thank you, I have just made this recipe and it was a disaster! All of my measurements were accurate and I ended up with a soup-like consistency I had to add several more cups of flour to get something like the dough that the recipe describes The extra flour and stirring resulted in a tough and tasteless dough I baked it anyway, just to follow through The scones were so awful I threw the whole thing out! What a waste of my time and ingredients!
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Steps
|
1
Done
|
Preheat Oven to 425f. |
|
2
Done
|
Grease Cookie Sheet. |
|
3
Done
|
Mix Flour, Baking Powder, Salt, Sugar and Poppy Seed in a Large Bowl. |
|
4
Done
|
Cut in Butter Until Mixture Is Fine Crumbs. |
|
5
Done
|
Mix Lemon Juice and Milk, Stir Into Flour Mixture Until Dough Forms a Ball. |
|
6
Done
|
Turn Dough Onto Lightly Floured Surface, Gently Roll in Flour to Coat. |
|
7
Done
|
Knead Lightly 10 Times. |
|
8
Done
|
Roll or Pat Into a 9in Circle. Sprinkle With Sugar. |
|
9
Done
|
Cut Into 8 Wedges. |
|
10
Done
|
Place on Cookie Sheet. |
|
11
Done
|
Bake 12-15 Mins or Until Golden Brown. |
|
12
Done
|
Immediately Remove from Cookie Sheet. |
