Lemon Scones
- Number of Servings: 8
Ingredients
1 cup all-purpose flour1 cup whole wheat flour1 Tbsp baking powder1 tsp ground cardamom1/2 tsp salt2 Tbsp splenda1 Tbsp vegetable or canola oil1/2 cup + 1 Tbsp all whites egg substitute1/2 cup dannon light + fit lemon yogurt2 tsp grated lemon peel1 Tbsp splenda
Preheat oven to 400°F. Coat baking sheet with cooking spray.
In large bowl, combine flours, baking powder, cardamom, salt and the 2 tablespoons splenda. Drizzle with oil and mix with fork until evenly distributed.
Reserve 1 tablespoon egg whites. Stir yogurt, lemon peel, and remaining egg whites into flour mixture. Stir gently with fork until mixture holds together. Turn onto lightly floured surface. Knead about 8 strokes to mix dough thoroughly. Pat out dough to form 8-inch circle. With sharp knife, cut evenly into 8 wedges.
Arrange wedges, about 1 inch apart, on prepared baking sheet. Brush with reserved egg whites. Sprinkle with 1 tablespoon splenda. Bake 15 minutes, or until golden brown.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user SLJGEMINI75.
In large bowl, combine flours, baking powder, cardamom, salt and the 2 tablespoons splenda. Drizzle with oil and mix with fork until evenly distributed.
Reserve 1 tablespoon egg whites. Stir yogurt, lemon peel, and remaining egg whites into flour mixture. Stir gently with fork until mixture holds together. Turn onto lightly floured surface. Knead about 8 strokes to mix dough thoroughly. Pat out dough to form 8-inch circle. With sharp knife, cut evenly into 8 wedges.
Arrange wedges, about 1 inch apart, on prepared baking sheet. Brush with reserved egg whites. Sprinkle with 1 tablespoon splenda. Bake 15 minutes, or until golden brown.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 132.8
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 363.9 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 2.5 g
- Protein: 5.6 g
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