LEMON-CREAM CHEESE SCONES
2 cups Carbquik
1/4 cup granular Splenda or equivalent liquid Splenda
1 tablespoon lemon rind, finely grated, you'll need 1 lemon
1 teaspoon baking powder
1/4 cup unsalted butter, cold and diced
2 ounces cream cheese, softened
1 egg
1/3 cup heavy cream
2 teaspoons lemon juice (see my comments below)
1 teaspoon granular Splenda, not liquid (see my comments below)

Mix the Carbquik, granular Splenda, lemon rind and baking powder in a large bowl. If using liquid Splenda, add it along with the wet ingredients. Cut in the butter until the mixture looks like coarse meal. In a small bowl, blend the cream cheese and egg until smooth with a fork; gradually blend in the cream and liquid Splenda. Stir the wet mixture into the dry ingredients until the dough forms a ball. Drop by 8 even portions onto a parchment or silicone mat lined baking sheet; gently shape each into a soft ball. Brush the tops with lemon juice; sprinkle with the granular Splenda. Bake at 400 about 15 minutes until golden brown.

Makes 8 scones
Can be frozen

Per Serving: 204 Calories; 18g Fat; 6g Protein; 16g Carbohydrate; 11g Dietary Fiber; 5g Net Carbs

These are nice, with a mild lemon flavor. I may leave off the lemon juice topping next time because it pooled around the bottoms of the scones and created a dark, almost burnt rim. It didn't really add much to the taste anyway. The carb count remains the same whether you use granular or liquid Splenda, but by leaving off the lemon juice/granular Splenda topping, you save 1 net carb per scone. I ate mine topped with some Whipped Topping.


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