Sunshine Poppyseed Scones

I got this recipe out of this magazine, Today's Diet & Nutrition. But of course, I changed it some. So, here is what I made.

Sunshine Poppyseed Scones

1 C all-purpose unbleached flour
1 1/4 C whole wheat flour
4 T Splenda
1 tsp. cream of tartar
1 tsp. baking powder
1/4 tsp. salt
2 T poppyseed
2 T Smart Balance
1/2 C lemon nonfat yogurt
1/4 C orange juice
1 large egg
1/2 tsp. lemon extract

Preheat over to 425 degrees. In a large bowl, mix together dry ingredients. Cut in Smart Balance. In another bowl, beat egg into orange juice. Stir in yogurt and extract to egg mixture. Stir wet ingredients into dry ingredients. (Don't over mix!) Pay dough into a 1-inch circle and place it on an ungreased baking sheet. Cut into 8 wedges. Bake for 15 mintes or until golden brown. Makes 8 scones.

Serve with coffee or tea. Tastes great served with strawberry preserves.

WW pts. per scone: 3