LEMON SCONES, LOW FAT
Make and share this Lemon Scones, Low Fat recipe from Food.com.
Provided by Annacia
Categories Scones
Time 30m
Yield 8 scones
Number Of Ingredients 10
Steps:
- Heat oven to 400°F Coat baking sheet with cooking spray.
- In large bowl, combine flour, baking powder, cardamom or coriander, salt, and the 2 tablespoons sugar.
- 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 sugar.
- Bake 15 minutes, or until golden brown.
FAT FREE LEMON-POPPY SEED-SCONES
Make and share this Fat Free Lemon-Poppy Seed-Scones recipe from Food.com.
Provided by Annacia
Categories Scones
Time 23m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix the dry ingredients into the wet ingredients.
- Try to use as few strokes as possible. Divide dough in half.
- Pat out each half onto a sprayed cookie.
- sheet to a 7" circle.
- Cut each circle into 6 wedges. Bake at 425F for 12-14 minutes or until golden brown.
Nutrition Facts : Calories 128.6, Fat 1.4, SaturatedFat 0.3, Cholesterol 18, Sodium 283.5, Carbohydrate 24, Fiber 0.8, Sugar 3.8, Protein 4.6
HIGH PROTEIN, FAT FREE LEMON SCONES
Make and share this High Protein, Fat Free Lemon Scones recipe from Food.com.
Provided by Earthly Delight
Categories Scones
Time 25m
Yield 6 scones, 6 serving(s)
Number Of Ingredients 10
Steps:
- sift together dry ingredients.
- mix yogurt and egg white, then oil and zest.
- mix dry to wet and make into 7 inch circle on a greased cookie sheet.
- cut into 6 wedges and bake at 425F 12-14 min until golden brown.
Nutrition Facts : Calories 99.3, Fat 1.1, SaturatedFat 0.2, Cholesterol 0.8, Sodium 198.2, Carbohydrate 18.3, Fiber 2.7, Sugar 3.5, Protein 5.4
LOWER FAT LEMON-BLUEBERRY SCONES
I've been making scones for a while now, but I always feel awful putting in the required amount of butter. These are made lower fat by subbing some of the butter with low fat cream cheese, and they come out just as delicious as their fully loaded cousins. I think the drizzle is mandatory, but my husband likes them without. Lemons and blueberries are no joke!
Provided by missifish
Categories Scones
Time 30m
Yield 16 scones, 8 serving(s)
Number Of Ingredients 14
Steps:
- For Scones:.
- Preheat oven to 400 F and cover a cookie sheet with parchment.
- Zest the two lemons and set aside, then juice both lemons and place in a separate bowl. You'll be using the juice in both the scones and the drizzle.
- Cut up butter into small pieces, and place in freezer while completing the rest of the steps.
- Put both flours, sugar, baking powder, salt, and lemon zest in the bowl of a food processor, and process until mixed.
- In a small bowl, beat egg, vanilla, and buttermilk together. Set aside.
- Add cream cheese and butter to the dry ingredients in the food processor. Pulse until the mixture forms large crumbs.
- Add one tablespoon of reserved lemon juice (save the remaining juice for the drizzle) to the mixture in the food processor and pulse a few times.
- While pulsing the processor, add the egg, vanilla and buttermilk mixture to the rest of the mix in a slow steady stream. Continue to mix until it all holds together. The dough is a bit softer than some scone recipes. It may stick a bit, but don't be alarmed.
- Flour your counter top liberally, and dump dough out. Gently toss the dough in the flour to make it easier to work with.
- Gently knead in the blueberries (I use frozen and keep them frozen right up until this step), being careful not to overwork the dough.
- Half the dough, and press each into a small circle. Then cut each circle into eight wedges. Place the wedges on the cookie sheet.
- If you wish (and I do) sprinkle each scone with a bit of sugar.
- Bake for 15 minutes or until lightly golden.
- For Lemon Drizzle:.
- Place powdered sugar and salt into a small bowl and mix well.
- Add the remaining lemon juice from the scone recipe one tablespoon at a time, and mix well until a loose glaze forms.
- To serve, pour drizzle over each scone and enjoy!
Nutrition Facts : Calories 271.6, Fat 6.5, SaturatedFat 3.5, Cholesterol 37.6, Sodium 362.2, Carbohydrate 49.5, Fiber 2.5, Sugar 24.5, Protein 5.6
DAIRY-FREE LEMON SCONES
Butter is traditional in scones, but I use coconut oil, which is solid at room temperature and can be cut in like butter. My family enjoys these for brunch on Sundays. Stir in a tablespoon of poppy seeds for a fun twist. -Linda Persall, Cullman, Alabama
Provided by Taste of Home
Categories Brunch
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking powder and salt. Cut in coconut oil until mixture resembles coarse crumbs. Stir in coconut milk and zest just until moistened., Turn onto a lightly floured surface; knead gently until dough holds together when pressed. Pat dough into an 7-in. circle. Cut into 8 wedges. Place wedges on a greased baking sheet. Brush scones with coconut milk and sprinkle with coarse sugar. Bake until golden brown, 15-20 minutes. Serve warm.
Nutrition Facts : Calories 292 calories, Fat 15g fat (13g saturated fat), Cholesterol 0 cholesterol, Sodium 476mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
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