Date:    Thu, 11 Nov 93 08:20:00 EST
From:    Christel=Reeve%SQA%Banyan@magnolia.banyan.com

Lemon/Poppy Seed Scones

These come out more "cakelike" than a traditional scone.

Mix in one bowl:
	2 1/2 c. flour
	1/4 c. sugar
	2 t. baking  powder
	1 t. baking soda
	1/2 t. salt
	grated rind of 1 -2 lemon (use 2 if you use plain yogurt)
	2 T. poppy seed (I find this is the minimum you can use and still
	                                   keep the right taste)
Mix in a separate bowl:
	1 t. lemon extract
	1 egg equivalent
	1 8oz container of fatfree yogurt (plain is OK, but lemon is better)

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 sprayed cookie
sheet to a 7" circle.  Cut each circle into 6 wedges.  Bake at 425F for 12-14 
minutes or until golden brown.