Best 5 Lemon Scones Low Fat Recipes

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 DROP BLUEBERRY SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a large baking sheet.
• Combine flour, sugar, baking powder, 1 teaspoon lemon zest, baking soda, and salt in a large bowl.
• Mix together lemon yogurt, butter, and egg in a separate bowl. Stir yogurt mixture into flour mixture until just moistened. Fold blueberries into mixture.
• Drop batter by heaping tablespoons 2 inches apart on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, 15 to 18 minutes.
• Meanwhile, stir together confectioners' sugar, lemon juice, and 1/2 teaspoon lemon zest in a small bowl until glaze is smooth.
• Drizzle glaze over warm scones and serve.

HIGH PROTEIN, FAT FREE LEMON SCONES

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.

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.

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.