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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 77.9
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 174.9 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 0.2 g
  • Protein: 2.9 g

View full nutritional breakdown of Rumbamel's Lemon Scones c/o Eat Up Slim Down calories by ingredient
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Rumbamel's Lemon Scones c/o Eat Up Slim Down

Submitted by: RUMBAMEL

Introduction

I got this recipe out of the Eat Up Slim Down book from Prevention Magazine. It calls for 1 t of coriander or ground cardamom, but I don't use either. I also use FF yogurt instead of Low Fat. I used 1/2 whole wheat and 1/2 regular flour to make it more healthy, too. I got this recipe out of the Eat Up Slim Down book from Prevention Magazine. It calls for 1 t of coriander or ground cardamom, but I don't use either. I also use FF yogurt instead of Low Fat. I used 1/2 whole wheat and 1/2 regular flour to make it more healthy, too.
Number of Servings: 16

Ingredients

    -1 c whole wheat flour (4.5 oz)
    -1 c white all purpose flour (4.5 oz)
    -1 T baking powder
    -1/2 t salt
    -3 T granulated sugar (divided 2 T, 1 T)

    -1 T canola oil
    -3 large egg whites
    -1/2 c (4 oz) Fat Free plain yogurt
    -2 T lemon juice (1 oz)

Directions

1. Preheat oven to 400 degrees and either lightly coat a baking sheet or put one of those nonstick reusable sheets on your cookie sheet that needs no spray.

2. In a large bowl combine your flours, baking powder, salt and 2 T sugar until mixed. Drizzle the oil over the mix and then stir with a fork until evenly distributed.

3. Reserve 1 T of the egg whites and then dump the remaining egg whites in the flour mix along with the yogurt and lemon juice. Stir gently with a fork until the mixture holds together.

4. Turn mix onto a floured surface and knead about 8 strokes to mix do thoroughly. Pat into an 8-9 in circle. Cut the circle with a sharp knife into 16 even triangular shaped pieces.

5. Transfer the pieces to your cookie sheet about 1 in. apart and then glaze with the remaining egg white and sprinkle with the remaining sugar.

6. Bake for 15 minutes or until edges are golden brown.

--Makes 16 servings.

Enjoy!



Number of Servings: 16

Recipe submitted by SparkPeople user RUMBAMEL.






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