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Sunday, April 8, 2012

Lemon-Poppyseed Muffin Scones

I adapted this from the Betty Crocker website.

1 box Betty Crocker® Lemmon-Poppyseed Muffin Mix
1/2 C. milk
1 egg white

1. Heat oven to 350°. Spray cookie sheet or line with parchment.
2. In a large bowl, stir the milk and egg white until blended. Stir in muffin mix. Dough will be sticky.
3. With floured fingers, shape the dough into an 8-inch round. Cut into 8 pieces before baking.
4. Bake 20 to 25 minutes or until golden brown.
5. Let cool slightly before drizzling with lemon glaze (from muffin mix).
6. Serve warm.

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