Lemon Scones Recipes

Scones are perfect for weekend house guests, hostess gifts or picnics. Traditionally made with loads of butter and cream, mine use far less butter--and wheat flour.

Tart lemony flavor with sweet bits of dates throughout.

Adapted from Masterchef Australia Season 1 from Souvlaki For The Soul Blog http://souvlakiforthesoul.com/lemon-and-da
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Uses cream instead of butter

Gluten free & low-carb

Really light and yummy scones - perfect for summer.

I lightened the recipe slightly by using fat free 1/2 and 1/2 instead of cream -- but I used more powered sugar and went heavier on the glaze to make sure that they didn't come out dry.

Adapted from web recipe

I got this recipe from the Good Morning America website, but I adapted it a bit so it was a little healthier...

Took the actual recipe from All Recipes and made a few changes. Made 9 scones instead of 15. Also used non-fat lemon yogurt and 2oz lowfat buttermilk, and alot more lemon. This is the easiest, best recipe!

Share these with your friends to lessen the temptation!

The calorie value is based on 12 scones without the additional glaze.

These hearty lemon scones are delicious and hold a medium GI value. Great for breakfast with tea and a bit of cheddar cheese, or as a tea-time snack.

These are NOT low-calorie! However, they are incredibly delicious and make for a fantastic indulgent treat on special occasions.

The calorie count shown includes the icing, however you could leave the icing out and still have delicious scones for much fewer calories.

These pair wonderfully with coffee!

This is a reduced fat and calorie recipe for these amazing scones.

Made with 2 cups of almond flour, 1 tablespoon flaxseed, 1.25 cups blueberry, zest of one small lemon, 1 ripe banana, 3 T pasture butter, baking soda, and dash of salt.

Scones are perfect for weekend house guests, hostess gifts, or picnics. Traditionally made with loads of butter and cream, mine use far less butter--and whole-grain flour.

Preheat oven to 400 Degrees. Mix dry ingredients together including ginger. Add 4 eggs, butter spread and juice of 4 lemons plus 1 tsp lemon peel. Mix well, divide dough into two rounds on floured baking sheet and then divide each round into 8 wedges, DO NOT cut all the way thru. Bake for 25 mins, cool on wire rack serve warm or cold. Break each round into 8 wedges along perferated lines.

These are EASY to throw together and a great breakfast you can run out the door with!

An altered version of a simple scones recipe I have used.

From Eat Great Lose Weight Prevention