Light Lemon Scones

By Hklbrries

Ingredients

• Lemon Glaze:
• 1 cup fat free sour cream
• 1 tsp baking soda
• 2 cups whole-wheat flour
• 2 cups unbleached white flour
• 3/4 cup sugar
• 2 tsp baking powder
• 1/4 tsp cream of tartar
• 1 tsp salt
• 3/4 cup less-fat margarine (with around 8 g fat per tbsp)
• 1/4 cup light cream cheese
• 1 egg (higher Omega-3 egg if available)
• Lemon peel from 2 lemons, finely chopped
• 1 1/3 cups powdered sugar
• 2 tbsp lemon juice (add a tsp more, if needed)

Details

Servings 12
Adapted from recipedoctor.com

Preparation

Step 1

Preheat oven to 350 F. In a small bowl, blend the sour cream and baking soda, and set aside.

In large mixing bowl, add flours, sugar, baking powder, cream of tartar and salt. Beat on low to blend dry ingredients. Add margarine and light cream cheese to dry ingredients in mixing bowl and beat on low until incorporated into flour mixture (about 20 seconds).

Add sour cream mixture, egg and lemon peel into the flour mixture and beat on low just until moistened.

Set dough onto a lightly floured sheet of wax paper and knead it a few times. Pat dough into a 3/4-inch thick circle. Cut with serrated knife into 12 wedges. Place the scones onto a nonstick baking sheet or jellyroll pan about an inch or two apart.

Bake about 15 to 18 minutes or until golden brown on the bottom. Stir glaze ingredients together with whisk or beaters until smooth. Spoon generously over the top of cooled scones.