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Orange Poppy Seed Scones
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These scones will be favorites with your whole family, so make extras, and hide your own supply. You can turn these into lemon poppy seed scones simply by substituting lemon rind for orange rind and lemon oil for orange oil.
1-1/2 cups Atkins Bake Mix
3 packets sugar substitute
2 teaspoons baking powder
1 cup sour cream
2 eggs
1/2 stick butter, melted and cooled
3/4 teaspoon orange oil
1 tablespoon freshly grated orange rind
1 tablespoon poppy seeds
Heat oven to 350*. In a small bowl whisk bake mix, sugar substitute and baking powder. In a medium size bowl whisk sour cream, eggs, butter, oil, zest and poppy seeds to combine. Mix dry ingredients with sour cream mixture to combine.
On an ungreased baking sheet, pat dough into a 7 disc. Cut into 8 wedges, but do not separate. Bake 30 to 35 until golden brown.
Servings: 8
Carbohydrates: 7 grams
Fat: 15.5 grams
Calories: 226
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