TNT Sugar-Free Lemon Scones

[shazfromchyrels]

Sugar-Free Lemon Scones

1 3/4 cups flour
1/3 cup sugar substitute (I used a mix of Splenda and granular Erythritol)
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon lemon zest (I used more like 1 Tablespoon)
1/3 cup butter or tub margarine at room temperature
1/4 cup egg substitute or 1 egg
1 egg yolk
3 Tablespoons half and half
2 Tablespoons fresh lemon juice

Prehead oven to 400. In a large bowl, whisk together flour, sugar substitute, baking powder, baking soda and lemon zest. Using two knives, cut in butter until flour mixture looks like coarse crumbs.

In a small bowl, use a fork to beat together egg substitute, egg yolk, half and half, and lemon juice. Add to flour mixture. Stir just until moistened.

Place dough on a lightly floured surface. Knead dough 10-12 strokes and pat out to a half-inch-thick circle. Cut into 8 wedges or us a cutter to make bixcuits. Place 2 inches apart on a large nonstick or ungreased baking sheet (I baked on a silicon sheet). Bake 15 minutes or until golden. Remove from oven. Us a spatula to lift scones from baking sheet to wire rack. Serve warm or cool.

Yields 8.

I've frozen these and they thaw beautifully.

[shazfromchyrels]

I made a variation that was successful. It was Cranberry-Orange Scones.

No lemon zest or juice. Instead use the zest of one orange and 2 Tblsp of orange juice from that orange

After cutting in the butter, add 1/2 cup of Craisins to the flour/butter mix.