Lemon Scones

I think I did it this time around...I've really gone and done it!

I found my favorite scone.

Why are they my favorite?  Well, it's the texture of these scones that sold me.  They are cake-like, not crumbly.  A lot of scones are kinda crumbly, and sometimes dry.  I tend to like the more moist type of scone.  This one is just perfect, for me anyway.  So if you like a cakey scone you'll LOVE this one.

Sssshhh! There is a secret ingredient.  (It's yogurt)  Yes! lemon yogurt for flavor, moistness, and tang.  No cream in these scones.  So the calories are down.  And with only 3 T. of splenda, or sugar if you prefer, the carbs are down too!  How cool is that!  

Some step by step pics to help you along...

Please do yourself a favor, and your family too, and make these scones.  They are great for breakfast, and perfect with coffee or tea as an afternoon snack.  

Best hot out of the oven, but make sure to get yours first.  You deserve it....and also, cause they will disappear in no time!

Lemon Scones

adapted from Better Homes and Gardens

8 servings

Nonstick cooking spray

1 ¼ c flour

3 T Splenda

2 t baking powder

¼ t baking soda

1/8 t salt

¼ c butter

6 oz carton lemon light yogurt

1 egg

Preheat oven to 400 degrees.   Lightly coat a baking sheet with nonstick cooking spray. Set aside.

In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until crumbly. In a small bowl, combine yogurt and egg; add all at once to flour mixture. Stir just until moistened.

Turn dough out onto a floured surface. Knead dough by folding and gently pressing dough for 10 strokes. Lightly pat dough into a circle 6 inches in diameter. Cut dough into 8 wedges. Carefully separate wedges; place wedges about 2 inches apart on prepared baking sheet.

Bake about 12 minutes or until golden brown. Cool on baking sheet on a wire rack for 5 minutes. Serve warm.  

22 g carbs 2 g fiber (1.5 carb count)

Linked to the following parties:  Weekend Potluck

Southern Sundays

Happy Southern Sundays!

Last week's party was fun, fun, fun!  Everyone shared some fantastic dishes.  I would like to thank everyone for participating.  I just love seeing everyone's creativeness in action.


Two entries were the bomb!  I'm happy to feature both of them for you this week.

Congratulations on your featured entry!

Chocolate Chip Cookie Dough Brownies

by Winnie of  Something Sweet

Chocolate Chocolate Chip Pancakes

by Paula of Call Me PMc

Everyone's lovin' the chocolate!

Congratulations again to you all!  Stop by the creative artist's blog and say "Hi!".  I'm sure they love to hear from you.

So let's party!  I can't wait to see what you all bring this week.

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Enjoy, have fun, cook lots of food, and relish your Southern Sunday!

Grilled Pork Chops with Chilled Bean and Tomato Salad

The weekend is here and company's coming.

Time to brew up a batch of my Orange Iced Tea and break out the grill.

For this alfresco dinner party I'm making pork.  Simply seasoned and grilled.  We at a lot of pan fried, bone-in pork chops in my house growing up.  Simple and delicious with mashed potatoes.  As I got older I discovered think cut boneless pork chops.  I love the low fat tender meat, and use is often in dishes such as my Tuscan Pork Chops.  Recently, I just starting to delve into the thick cut pork loin chops, boneless variety.  I'm not sure what my hesitancy was before, but I must say...they are juicy and tasty when cooked just right!  I use this type of pork chop in this recipe.  It's just perfect for grilling.

To go along with the meat I've made a marinated bean salad that chills in the fridge while you prepare the rest of the meal.  

The meat and this bean salad is such a perfect combination of flavors, that I must say this is a favorite dish.  One that's simple to make, but worthy of company!  I would even go so far as to say that the bean salad should be made on it's own.  It would be a perfect summer side salad for any grilled dish.  To round out the meal you just need some crusty country bread, and a nice mixed green salad.  Dinner is served!

So come on over, pour some iced tea, and join me in a wonderful alfresco dinner!






Grilled Pork Chops with Chilled Bean and Tomato Salad

serves 4

1/3 c red wine vinegar
1/4 t salt
1/4 pepper
3 T olive oil
2 15 oz cans cannellini beans, rinsed and drained
1 c cherry tomatoes, cut in half
2 T parsley, chopped
4 1" thick boneless pork loin chops
2 t Italian seasoning
Garnish: parsley

In a medium bowl combine the red wine vinegar, salt, and pepper.  Whisk in olive oil.  Add the beans, tomatoes, and parsley, tossing to combine.  Cover and chill 1 hour.

Heat charcoal or gas grill to medium heat.  Sprinkle both sides of pork chops with salt & pepper and Italian seasoning.  Cook for 5 minutes per side or until desired degree of doneness.  Let stand 5 minutes to rest.  

Stir bean salad and spoon on to a serving platter.  Top with pork chops.  Garnish with parsley if desired.

shared with:
The Weekend Potluck