|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)|
|Half and half||3 Tablespoon|
|Fresh lemon juice||2 Tablespoon|
Preheat oven to 400Â°.
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.