Lemon Tea Scones

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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.


Active Time:  10 Minutes
Total Time:  30 Minutes
Yield: 6 Servings

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