Mini Currant Lemon Scones
Per ServingMini Currant Lemon Scones |
||
|---|---|---|
| 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.
