Lemon Scones, Low Fat

READY IN: 30mins
Recipe by Annacia

Most scones are loaded with fat, but not these.

Top Review by Tea Jenny

Wow! these are so nice, I wasn't sure about the cardamon flavour I thought it might be to overpowering but I was so so wrong. The combination of the lemon and the cardamon was fantastic. I used hemp oil and my own homemade yogurt made with 1% dried skimmed milk and I added lemon extract to it. I also used the splenda and sprinkled the top with brown demerara sugar. They have just the right amount of sweetness, and they were so light and fluffy inside. I do like a nice scone and this is one that I will be making often. I am waiting on my friend visiting and can't wait to see what she thinks about these, I know she will love them. Made for national diabeties month November. 2010

Ingredients Nutrition


  1. Heat oven to 400°F Coat baking sheet with cooking spray.
  2. In large bowl, combine flour, baking powder, cardamom or coriander, salt, and the 2 tablespoons sugar.
  3. Drizzle with oil and mix with fork until evenly distributed.
  4. Reserve 1 tablespoon egg whites.
  5. Stir yogurt, lemon peel, and remaining egg whites into flour mixture.
  6. Stir gently with fork until mixture holds together.
  7. Turn onto lightly floured surface.
  8. Knead about 8 strokes to mix dough thoroughly.
  9. Pat out dough to form 8-inch circle.
  10. With sharp knife, cut evenly into 8 wedges.
  11. Arrange wedges, about 1 inch apart, on prepared baking sheet. Brush with reserved egg whites.
  12. Sprinkle with 1 tablespoon sugar.
  13. Bake 15 minutes, or until golden brown.

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