Lemon Scones
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Lemon Scones calories by ingredient
Number of Servings: 8
Ingredients
-
1 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp baking powder
1 tsp ground cardamom
1/2 tsp salt
2 Tbsp splenda
1 Tbsp vegetable or canola oil
1/2 cup + 1 Tbsp all whites egg substitute
1/2 cup dannon light + fit lemon yogurt
2 tsp grated lemon peel
1 Tbsp splenda
Directions
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.