ORANGE POPPY SEED SCONES
Servings: 8
Prep time: 0:15:00
Bake/Cook time: 0:30:00
Calories: 240
Fat: 19 grams
Protein: 11 grams
Carbohydrates: 8 grams
Fiber: 4 grams
Net Carbs: 4 grams
1 1/2 cups Atkins Quick Quisine
TM Bake Mix
3 tablespoons granular sugar substitute
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cups heavy cream
1/4 cup sour cream
1 large egg
3 tablespoons grated orange zest
1 tablespoon poppy seeds
1. Preheat oven to 375F.
2. In a food processor, pulse bake mix, sugar substitute
and salt for 5 seconds, just to combine. Add butter and
pulse until mixture resembles a coarse meal, about 30
seconds. Transfer to a large bowl. In a liquid measuring
cup or bowl, whisk together heavy cream, sour cream,
egg, poppy seeds and zest. Pour over the dry mixture
and stir with a fork just until combined. Cover dough
with plastic wrap and chill for 30 minutes.
3. Drop dough into 10 equal-sized scones with a spoon.
Pat each piece into a disk measuring 2 1/2 to 3 across.
Space disks evenly on baking sheet leaving one inch
between biscuits.
4. Bake scones until bottoms are golden brown, about 25
minutes. Cool on baking sheet set on a wire rack.
These scones will be favorites with your whole family, so make
extras, and hide your own supply.
Atkins - Orange Poppy Seed Scones
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
Atkins Diet
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