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