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Lemon Tea Scones

Source: Healthy Oven Baking Book, The
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Rating: 3   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  30 Minutes
  Makes 12 scones
These tender scones are lovely with a cup of hot tea, especially with a slathering of rasberry fruit spread. If you live in California, you will probably be able to make these with Meyer lemons. Small, thin-skinned, and packed with flavor, they are rarely available in stores, but many people grow them in their backyards--just the way my family did when we lived in Los Angeles.
2 cups whole wheat pastry flour (spoon into measuring cup and level top)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup low-fat buttermilk
1/4 cup sugar
1 large egg
1 tablespoon canola oil
Grated zest of 2 lemons or a generous 1/4 teaspoon pure lemon oil
Confectioners' sugar for sprinkling
Position a rack in the center of the oven and preheat to 350 degrees F. Lightly spray a nonstick baking sheet with oil.

In a medium bowl, whisk the flour, baking powder, baking soda, and salt until well combined. Set aside.

In another medium bowl, using a handheld electric mixer set at high speed, beat the buttermilk, sugar, egg, oil, and lemon zest until lightened and frothy, about 2 minutes. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, stir just until combined. Do not overmix.

Drop 1/4 cupfuls of the dough onto a prepared baking sheet spacing them about 2 inches apart. Bake until the tops are golden brown and tops spring back when lightly pressed in the center, 15 to 20 minutes. Do not overbake. Remove from the pan with a metal spatula and cool for 5 to 10 minutes on a wire cake rack. Serve wam.

ORANGE CARAWAY SCONES: Not too sweet, these are delicious served with dinner. Add 1 tablespoon caraway seed to the dry ingredients. Substitute the grated zest of 1 orange or 1/4 teaspoon pure orange oil for the lemon zest.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 12 scones
Calories: 109
Fat. Total: 2g
Fiber: 3g
Carbohydrates, Total: 20g
Sodium: 186mg
% Cal. from Fat: 17%
Cholesterol: 18mg
Protein: 4g
Spotlight Recipe Review See all 1 reviews »

Rating: 3
by: nora, FL Reviewed: 04/02/2011
these were ok
these were ok - not really a scone though. more like a muffin top. i added some blueberries that i had on hand, without which these might have only garnered a 2.
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