lemon scones
- Number of Servings: 8
Ingredients
2 c. flour1 T. baking powder1 t. cardamom1/2 t. salt3 T. sugar1 T. canola oil1/2 c. yogurt3 egg whites (reserve 1 T.)1 T. lemon peel
Preheat oven to 400F.
Spray cookie sheet with cooking spray.
Mix flour, baking powder, 2 T. sugar, cardamom and salt in large bowl.
Drizzle canola oil into dry ingredients and stir with fork.
Mix yogurt, egg whites (reserve 1 T.), lemon peel and add to dry ingredients. Mix until soft dough forms.
Place dough on floured surface and knead lightly (8 tijmes). Form into 12" circle. Cut circle into 8 wedges. Place on cookie sheet. Whisk remaining egg white. Brush scones with egg white and sprinkle with remaining tablespoon of sugar.
Bake 15 minutes or until lightly browned.
Number of Servings: 8
Recipe submitted by SparkPeople user TRICIAB5.
Spray cookie sheet with cooking spray.
Mix flour, baking powder, 2 T. sugar, cardamom and salt in large bowl.
Drizzle canola oil into dry ingredients and stir with fork.
Mix yogurt, egg whites (reserve 1 T.), lemon peel and add to dry ingredients. Mix until soft dough forms.
Place dough on floured surface and knead lightly (8 tijmes). Form into 12" circle. Cut circle into 8 wedges. Place on cookie sheet. Whisk remaining egg white. Brush scones with egg white and sprinkle with remaining tablespoon of sugar.
Bake 15 minutes or until lightly browned.
Number of Servings: 8
Recipe submitted by SparkPeople user TRICIAB5.
Nutritional Info Amount Per Serving
- Calories: 166.3
- Total Fat: 2.3 g
- Cholesterol: 0.8 mg
- Sodium: 193.5 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 1.1 g
- Protein: 5.2 g
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