High Protein, Fat Free Lemon Scones - cooking recipe

Ingredients

1/4 cup protein powder
1 cup whole wheat flour
1 tablespoon poppy seed
1 tablespoon lemon zest
1 cup plain fat-free yogurt (lemon merengue parfait by Yoplaid Source)
1 teaspoon baking powder
1/2 teaspoon baking soda
5 Splenda quick packs
25 ml pasteurized liquid egg-whites
1 drop lemon oil

Preparation

sift together dry ingredients.
mix yogurt and egg white, then oil and zest.
mix dry to wet and make into 7 inch circle on a greased cookie sheet.
cut into 6 wedges and bake at 425F 12-14 min until golden brown.