Lemon Scones Low Fat Recipes

LEMON CRANBERRY SCONES

Steps:

• Position rack in top third of oven; Preheat oven to 375F°.
• Line baking sheet with parchment paper.
• Make glaze by combining 2 tbsp sugar and 1 tbsp lemon juice.
• Combine buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl, stirring with a whisk.
• Combine flour, baking powder, salt, in a large bowl, stirring with a whisk.
• Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.
• Gently fold in cranberries or cherries.
• Add buttermilk mixture, stirring just until moist. (dough will be sticky)
• Place dough onto a floured surface and knead lightly four times with floured hands.
• Form dough into an 8-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 10 wedges (do not cut all the way through).
• Brush lemon glaze over dough.
• Bake until golden, about 18-20 minutes, or until a tester comes out clean.
• Serve warm or room temperature.

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.

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, 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!

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.