Modified Cinnamon Scones

Name: Modified Cinnamon Scones
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

12 ingredients

9 steps

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.