Lemon Scones Low Fat Food

AMAZING LEMON SCONES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.
• Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge.
• Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.
• While scones are cooling, stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.
• Drizzle glaze over warm scones.

LEMON SCONES

Steps:

• Preheat oven to 375 °F.
• Place all dry ingredients in a mixing bowl, or in the bowl of an electric mixer fitted with the paddle attachment.
• Cut butter into dry ingredients until it resembles coarse meal.
• Stir together ¾ cup cream and vanilla and add to dough.
• Mix just until dough comes together.
• Turn dough onto a lightly floured surface. Roll dough twice to an inch thick, each time folding in half (this is the secret to a flaky scone).
• Roll dough to ¾-1 inch thick and cut desired shapes.
• Place on a greased or parchment-lined baking sheet and brush with remaining cream.
• Bake for 15 to 18 minutes, until tops are nicely browned.

3-INGREDIENT LEMON SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet with cooking spray; lightly dust with flour.
• Sift self-rising flour into a large bowl. Combine lemon soda and cream and pour over the flour. Mix until dough is just combined. Turn dough out onto the prepared baking sheet. Flour your hands and gently pat dough into a large rectangle. Do not overwork the dough. Cut into triangles or squares.
• Bake in the preheated oven until golden, 10 to 12 minutes.

LEMON SCONES

Steps:

• In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Add buttermilk and lemon zest, stirring just until mixed. , Turn onto a floured surface; knead gently six times. Shape into a ball. On a greased baking sheet, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter. Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through. Sprinkle with sugar. Bake at 350° for 20-25 minutes or until edges are lightly browned.

LEMON SCONES, LOW FAT

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.

LOWER FAT LEMON-BLUEBERRY SCONES

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!