Instructions: Heat oven to 350 degrees. In small bowl whisk bake mix, sugar substitute baking powder and salt. In medium bowl whisk sour cream, eggs, butter, oil, zest and poppy seeds to combine. Mix dry ingredients with sour cream mixture to combine.

On an ungreased baking sheet, pat dough into a 7-inch disc. Cut into 8 wedges, but do not separate. Bake 30 to 35 until golden brown.

This recipe yields 8 servings.

Comments: You can turn these into lemon poppy seed scones simply by substituting lemon rind for orange rind and lemon oil for orange oil.

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

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.