Ingredients for Lemon Scones Low Fat
- Unbleached Flour
- 2 teaspoons baking powder
- Ground Cardamom
- 1/2 teaspoon salt
- Splenda Sugar Substitute
- Canola Oil
- 1 large egg (reserve 1 tablespoon of egg white)
- Fat Free Lemon Yogurt
- Zest of 1 large lemon
- 3 tablespoons granulated sugar
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How to Make Lemon Scones Low Fat
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease with cooking spray.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon ground cardamom (or coriander), 1/2 teaspoon salt, and 2 tablespoons granulated sugar.
- Drizzle 2 tablespoons olive oil or melted coconut oil over the dry ingredients and use a fork to cut the oil into the flour mixture until it resembles coarse crumbs.
- In a small bowl, whisk 1 large egg. Reserve 1 tablespoon of egg white for glazing.
- Stir in 1 cup plain nonfat Greek yogurt and the zest of 1 large lemon into the flour mixture along with the remaining egg white.
- Gently stir with a fork until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface.
- Knead the dough gently about 8 times to bring it together.
- Pat the dough into an 8-inch circle.
- Using a sharp knife, cut the circle into 8 equal wedges.
- Place the wedges onto the prepared baking sheet, leaving about 1 inch between each scone.
- Brush the tops of the scones with the reserved egg white.
- Sprinkle with 1 tablespoon of granulated sugar.
- Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
7g
Fat
0g
Carbs
8g
