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Almond Poppy Seed Scones

Submitted by: Mary on 02/11/2005
2692 views
2.63 avg rating
175 votes
 
 
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Ingredients

1 1/2 C Atkins Bake mix
3 T Splenda
1 T Poppy seeds
1 t Salt
8 T Butter, chilled & cut into bits

1/4 C Cold, sour cream
2/3 C Heavy cream
1 Large egg
2 t Almond extract

Directions

In a food processor, pulse bake mix, splenda and salt for 5 seconds, just to combine. Add butter and pulse until mixture resembles a coarse meal, about 30 seconds. Place this in a large mixing bowl add almond extract and poppy seeds.



In a large liquid measuring cup or small bowl, whisk heavy cream, sour cream and egg until well-mixed. Pour over dry mixture and stir with a fork just until just-combined. Chill the dough for 30 minutes.



Preheat oven to 375

Servings

8

Calories

7

Time to prepare

15 minutes

Difficulty

Easy
 

Comments

Make some almond whipped butter to spread on these warm scones. Just combine a little almond extract and splenda to taste with whipped butter.
 
 
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