Mini Currant Lemon Scones
Per ServingMini Currant Lemon Scones |
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Makes: 54 scones | ||
Serving Size: 3 scones | ||
Calories | 115 | |
Fat | 4 | g |
Saturated Fat | 0.5 | g |
Trans Fat | 0 | g |
Carbohydrate | 18 | g |
Fiber | 1 | g |
Sugars | 7 | g |
Cholesterol | 0 | mg |
Sodium | 155 | mg |
Protein | 2 | g |
Choices: Starch 0.5, Fruit 0.5, Fat 1 |
- Makes: 54 scones
- Serving Size: 3 scones
- Preparation Time: 25 minutes
- Cooking Time: 12 minutes
Ingredients
Cooking spray | ||
2 | cups | all-purpose flour |
1/4 | cup | Splenda |
2 | tsp. | baking powder |
1/2 | tsp. | baking soda |
1/4 | tsp. | salt |
1/2 | cup | buttery spread, such as Promise Activ |
1 | cup | dried currants |
2 | tsp. | grated lemon zest |
1/2 | cup | plus 2 Tbsp. low-fat buttermilk |
Directions
- Preheat the oven to 400°F. Coat a large baking sheet with cooking spray.
- In a bowl, combine the flour, Splenda, baking powder, baking soda, and salt. Cut in the buttery spread until the mixture resembles coarse crumbs. Add in the currants and lemon zest.
- Add in enough buttermilk to form a soft dough. Turn the dough out onto a floured surface. Knead lightly 4 to 5 times.
- Roll the dough out to a a-inch thickness. Cut with a small 1-inch biscuit cutter. Place the scones on the baking sheet, and bake for 10 to 12 minutes until lightly browned.