Cranberry Lemon Scones
- Number of Servings: 8
Ingredients
1 cup all-purpose flour1 cup whole wheat flour1/4 cup splenda + additional for garnish2 tsp baking powder1 cup dried cranberries3 Tbsp country crock + calcium1 Tbsp unsweetened applesauce3/4 cup skim milk1 egg2 Tbsp lemon juice1 Tbsp lemon zest
Preheat oven to 450 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine flours, splenda, baking powder and cranberries. With a pastry cutter or fork, blend in margarine and applesauce until its pea-sized, being sure not to overwork the dough.
In a separate bowl, whisk together milk, egg, lemon juice and lemon zest. Gently fold into the flour mixture until moist crumbs form.
Transfer mixture to a large piece of plastic wrap. Use the wrap to gather the crumbs together, then press the dough into a 1 thick disc about 5 in diameter. Peel away plastic wrap. With a sharp knife, cut the disc into 8 wedges.
On the prepared baking sheet, arrange scones 1 apart. Sprinkle with splenda. Bake until golden brown, about 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool and serve.
Serving Size: 8
In a large mixing bowl, combine flours, splenda, baking powder and cranberries. With a pastry cutter or fork, blend in margarine and applesauce until its pea-sized, being sure not to overwork the dough.
In a separate bowl, whisk together milk, egg, lemon juice and lemon zest. Gently fold into the flour mixture until moist crumbs form.
Transfer mixture to a large piece of plastic wrap. Use the wrap to gather the crumbs together, then press the dough into a 1 thick disc about 5 in diameter. Peel away plastic wrap. With a sharp knife, cut the disc into 8 wedges.
On the prepared baking sheet, arrange scones 1 apart. Sprinkle with splenda. Bake until golden brown, about 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool and serve.
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 185.5
- Total Fat: 3.0 g
- Cholesterol: 23.6 mg
- Sodium: 175.8 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 3.3 g
- Protein: 5.1 g
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