Shannon's Lemon Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 ½ cups all purpose flour 1 ½ cups cake flour¼ cup sugar ⅓ cup Truvia Baking Blend1 tbsp soy lecithin granules (optional, helps maintain texture if freezing!)1 tbsp baking powder 2 tbsp finely grated lemon zest 1 tsp salt ¼ cup chilled unsalted butter, diced ½ cup non-hydrogenated shortening, chilled and diced½ tsp lemon extract1 tbsp fresh lemon juice ½ cup chilled half and half ½ cup dried sweetened cranberries ---Lemon Glaze:1 cup icing sugar1 tsp lemon extract1/4 cup lemon juice (more or less depending on consistency)
In a medium bowl, combine flours, sugar, Truvia, lecithin, baking powder, lemon zest and salt.
Cut in butter and shortening until mixture resembles fine crumbs.
Add lemon extract, lemon juice and cream, stirring just until mixed. Gently mix in cranberries.
Knead gently 6-8 times, just until it comes together.
Cover and chill 1 hour.
On a parchment lined baking sheet, pat dough into two circles about ½” thick.
Using a sharp knife, score each circle into 6 wedges, being careful not to cut all the way through.
Freeze 1 hour if baking the same day. For later baking, place the tray in the freezer until solid, then wrap scone discs and store in a zip-top bag.
Position rack in top third of oven; preheat to 375°F. Line baking sheet with parchment paper.
Bake for 20-25 minutes or until edges are lightly browned.
---
Glaze:
In a small bowl, mix powdered sugar and lemon extract.
Add just enough lemon juice until you reach a thick “icing/glaze” consistency.
Serving Size: Makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Cut in butter and shortening until mixture resembles fine crumbs.
Add lemon extract, lemon juice and cream, stirring just until mixed. Gently mix in cranberries.
Knead gently 6-8 times, just until it comes together.
Cover and chill 1 hour.
On a parchment lined baking sheet, pat dough into two circles about ½” thick.
Using a sharp knife, score each circle into 6 wedges, being careful not to cut all the way through.
Freeze 1 hour if baking the same day. For later baking, place the tray in the freezer until solid, then wrap scone discs and store in a zip-top bag.
Position rack in top third of oven; preheat to 375°F. Line baking sheet with parchment paper.
Bake for 20-25 minutes or until edges are lightly browned.
---
Glaze:
In a small bowl, mix powdered sugar and lemon extract.
Add just enough lemon juice until you reach a thick “icing/glaze” consistency.
Serving Size: Makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 307.5
- Total Fat: 13.7 g
- Cholesterol: 14.4 mg
- Sodium: 32.0 mg
- Total Carbs: 44.6 g
- Dietary Fiber: 1.2 g
- Protein: 3.4 g
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