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Lemon Scones

Healthycooking's picture
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Sugar substitute/6 tablespoons granulated fructose 1⁄3 Cup (5.33 tbs)
  Baking powder 2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Lemon zest 1 Teaspoon, sliced and snipped or grated
  Butter/Tub margarine 1⁄3 Cup (5.33 tbs) (At Room Temperature)
  Egg substitute/1 egg 1⁄4 Cup (4 tbs)
  Egg yolk 1
  Half and half 3 Tablespoon
  Fresh lemon juice 2 Tablespoon

Preheat oven to 400°.
In a large bowl, whisk together flour, sugar substitute, baking powder, baking soda, and lemon zest.
Using two knives or pastry blender, cut in butter until flour mixture looks like coarse crumbs.
In a small bowl, use a fork to beat together egg substitute, egg yolk, half-and-half, and lemon juice.
Add to flour mixture.
Stir just until moistened.
Place dough on a lightly floured surface.
Knead dough 10 to 12 strokes and pat out to a half-inch-thick circle.
Cut into 8 wedges or use a cutter to make biscuits.
Place 2 inches apart on a large nonstick or ungreased baking sheet.
Bake 15 minutes or until golden.
Remove from oven.
Using a spatula, lift scones or biscuits from baking sheet to a wire rack.

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