Lemon Scones Low Fat Recipes

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.

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.

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.

Steps:

• Heat oven to 220C/200C fan/gas 6 and grease a large baking tray. In a large bowl, rub the flour, 1⁄4 tsp salt and the butter together with your fingertips until the mixture resembles fine breadcrumbs. Add the caster sugar and lemon zest, and stir with a cutlery knife. Mix together the buttermilk and milk. Make a well in the centre of the flour mix and add the liquid. Use your cutlery knife to combine the mixture as a soft dough, but don't overmix or the scones will be heavy.
• Tip onto your work surface and pat the dough out to a 2.5cm thickness. Use a 7cm cookie cutter to stamp out the scones. Don't twist as you cut, as this will stop the scones rising to their full potential. Any scraps of dough can be gently pushed back together to make more scones. Place the scones on the baking tray and bake for 10-12 mins until golden, then transfer to a wire rack and leave to cool.
• Mix the icing sugar with enough lemon juice to make a thick but runny icing. Drizzle over the scones, then scatter with the crushed sugar cubes and lemon zest. Leave to set for 10 mins, then enjoy with clotted cream and jam.