Currant Lemon Scones

Currant Lemon Scones is a recipe suited for diabetes meal plans which is a lowfat recipe.

Ingredients for Currant Lemon Scones

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

1. Preheat the oven to 400. Coat a large baking sheet with cooking spray.

2. 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.

3. Add in enough buttermilk to form a soft dough. Turn the dough out onto a floured surface. Knead lightly 4 to 5 times.

4. Roll the dough out to a 1/2-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.

Nutrition per serving 3 scones each

115 calories

4 grams fat

0 mg cholesterol

155 mg sodium

18 grams carbohydrates

1 gram fiber

7 grams sugars

2 grams protein