[Marianne]

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Orange Poppy Seed Scones




These scones will be favorites with your whole family, so make extras, and hide your own supply.

340 grams Atkins Quick QuisineTM Bake Mix
3 tablespoons granular sugar substitute
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
157 ml heavy cream
59 ml sour cream
1 large egg
3 tablespoons grated orange zest
1 tablespoon poppy seeds
us





1. Preheat oven to 375ºF.
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.
3. 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.
4. 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.
5. Bake scones until bottoms are golden brown, about 25 minutes. Cool on baking sheet set on a wire rack.


You can turn these into lemon poppy seed scones simply by substituting lemon zest for orange zest.

Servings: 8
Prep time: 15 minutes
Bake/Cook time: 30 minutes


Carbohydrates:
8 grams
Net Carbs:
4 grams
Fiber:
4 grams
Protein:
11.5 grams
Fat:
19 grams
Calories:
240

fra www.atkins.com