Monday, January 28, 2008

Lemon Poppy Seed Scones

3/4 cup earth balance butter, softened
1 lemon, juice and zest
1 1/2 tablespoons poppy seeds
2 cups all-purpose flour
3/4 cup white sugar
4 teaspoons baking powder
1/2 teaspoon salt

Preheat the oven to 400 degrees F. Mix flour, sugar, baking powder and salt into the softened butter until completely blended. Stir in lemon juice, zest, and poppy seeds. Use two greased cookie sheets with 6 scones per sheet to give them plenty of room. Bake for 10-15 minutes until lightly browned.

Especially tasty with a cup of tea :)

Lemon Bars


1/2 cup earth balance butter, softened
1 1/3 cups all-purpose flour
1/4 cup white sugar

Preheat oven to 350 degrees F. Mix together the butter, flour and sugar with a fork until crumbly. Press into an 8 inch square pan and bake for 20 minutes (it will still look white, don't let the crust brown!)


4 TBS cornstarch
1 1/2 cups white sugar
4 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 lemons, juice and zest

Thoroughly mix together cornstarch, sugar, flour, baking powder, lemon juice and zest. Pour over the pre-baked crust and put it back in the oven for another 20 minutes. Remove from oven and sprinkle with powdered sugar. Let bars cool before cutting.