If our tea tutorials didn’t inspire you to spend an afternoon with Camellia sinensis, these honey-sweetened lemon scones just might provide the motivation you need. This recipe, reprinted from Camilla V. Saulsbury’s 5 Easy Steps to Healthy Cooking, is a deliciously light treat.
Lemon Drop Scones
Makes 12 scones.
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/4 teaspoon fine sea salt
- 1 large egg
- 1 cup nonfat plain yogurt
- 1/4 cup liquid honey
- 3 tablespoons unsalted butter, melted
- 2 tablespoons finely grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoons vegetable oil
- Large rimmed baking sheet, lined with parchment paper
- Preheat oven to 400 degrees.
- In a large bowl, whisk together flour, baking powder, baking soda and salt.
- In a medium bowl, whisk together egg, yogurt, honey, butter, lemon zest, lemon juice and oil until well blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Drop dough by 1/4 cup measures 2 inches apart on prepared baking sheet.
- Bake in preheated oven for 14 to 19 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean. Let cool on pan on a wire rack for 5 minutes, then transfer to the rack to cool for 5 minutes. Serve warm or let cool completely.
Tip: An equal amount of white whole wheat flour may be used in place of the whole wheat pastry flour. Alternatively, use half whole wheat flour and half unbleached all-purpose flour.
Storage Tip: Store the cooled scones in an airtight container at room temperature for up to 2 days or in the freezer for up to 3 months. Let thaw at room temperature for 1 to 2 hours before serving.
Total fat 7 g
Saturated fat 3 g
Cholesterol 22 mg
Sodium 249 mg
Carbohydrate 24 g
Fiber 3 g
Protein 4 g
Calcium 73 mg
Iron 0.7 mg
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