Total Time
40mins
Prep 10 mins
Cook 30 mins

This is a slightly modified version of Snickerdoodle Scones (Recipe 124807) with some low fat ingredients (but still with butter to keep the tenderness) and Splenda. These are very yummy!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Line cookie sheet with parchment paper.
  3. Combine sour cream and baking soda in small bowl and set aside.
  4. Mix flour, Splenda, sugar, baking powder, cream of tartar and salt in a large bowl.
  5. Be sure butter is frozen solid and grate it into flour mixture; stir to have mixture resembling fine breadcrumbs.
  6. Mix egg white, soy milk, and sour cream mixture. Add cinnamon and combine well.
  7. Gently stir into flour until moistened.
  8. Drop blobs of dough onto cookie sheet and sprinkle with additional Splenda-cinnamon mix, if desired.
  9. Bake for 25-30 minutes.

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