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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 5 |
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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:
1/2 cup fat free sour cream |
1/2 teaspoon baking soda |
2 cups whole wheat flour |
1/2 cup splenda granular |
1 tablespoon sugar |
1 teaspoon baking powder |
1/8 teaspoon cream of tartar |
1/2 teaspoon salt |
1/2 cup butter, frozen |
1/4 cup egg white |
1/3 cup non-fat soymilk |
2 teaspoons cinnamon |
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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