WW Recipe of the Day: Low Fat Sunshine Citrus Scones
Scones are a real treat, and I find I prefer them to heavier muffins, pastries or donuts. These low-fat citrus scones make a great addition to any breakfast or brunch table. Or simply enjoy them like I do just plain with a warm cup of tea.
Typically scones are slightly dryer than a biscuit, but you'll find with this recipe the scones aren't dry at all.
In the U.K. they are often enjoyed at tea time with a hot beverage and clotted cream, butter, or jam.
Scones taste best warm, when served right out of the oven. If you need to make them ahead, mix and shape the dough and then leave them in the refrigerator overnight and bake just before serving.
How Many Calories and WW Points in these Scones?
According to my calculations, each serving has 141 calories and:
5 *SmartPoints (Green plan)
5 *SmartPoints (Blue plan)
5 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)
How to Make Lemon Sunshine Scones
Step 1: Preheat oven to 400F degrees. Lightly grease baking pan and set aside.
Step 2: Add flour, sugar, baking powder, baking soda and salt to a mixing bowl. Mix well to combine ingredients.
Step 3: Add butter to flour mixture and cut in with two knives or a pastry blender . Mixture should resemble coarse meal.
Step 4: In a separate bowl, whisk together sour cream, buttermilk, lemon juice and grated lemon rind.
Step 5: Slowly add wet mixture to dry flour mixture and gently fold to combine (being careful not to overmix).
Step 6: Lightly flour a clean, flat surface and turn dough out onto it. Knead dough 4 to 5 times and cut dough in half.
Step 7: Form dough into two separate 5-inch circles on the baking sheet . Gently cut each circle into 6 wedges, but don't separate the wedges.
Step 8: Top with a sprinkle of turbinado sugar (if using) and bake for approximately 14 minutes, or until light golden in color.
What Can I Use as a Substitute for Buttermilk in these Low Fat Scones?
There are a number of substitutes for buttermilk in baking. For each cup of buttermilk substitute:
- 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes.
- 1 cup plain yogurt.
- ½ cup plain Greek yogurt and ½ cup milk.
- 1 cup milk plus 1-¾ teaspoons cream of tartar.
- 3-4 tablespoons of milk plus enough sour cream equal one cup. Whisk well to combine.
- If mixture seems dry, add an additional tablespoon of buttermilk.
- Substitute orange juice and zest for the lemon to make orange scones.
- Add 1-2 drops of doTERRA lemon essential oil or wild orange essential oil to wet ingredients.
- Add dried fruit (raisins, cranberries or currants).
- Enjoy plain while still warm with a cup of tea.
- Serve scones with fresh berries, or your favorite fruit cup.
- Serve with butter, cream, jam or honey.
- Add scones to any brunch buffet table.
- Enjoy in place of toast with bacon and eggs.
Ways to Use Leftovers
- Crumble a scone and use it as a fruit crisp topping.
- Use in place of shortcake for a low-fat strawberry shortcake.
- Share extras with family or freeze some for later.
If you've made these Low-Fat Lemon Sunshine Scones, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Low Fat Sunshine Scones
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons chilled butter, cut into small pieces
- ⅔ cup light sour cream
- ½ cup low-fat buttermilk
- 1 tablespoon grated fresh lemon zest
- 1 tablespoon fresh lemon juice
- Nonstick cooking spray
- 2 teaspoons turbinado sugar (optional)
- Heat oven to 400F degrees. Grease a baking sheet with nonstick spray and set aside.
- Add flour, sugar, baking powder, baking soda and salt to a mixing bowl. Mix well to combine ingredients.
- Add butter to flour mixture and cut in with two knives or a pastry blender. Mixture should look like coarse meal.
- In a separate bowl, whisk together sour cream, buttermilk, lemon juice and zest.
- Add lemon mixture to dry mixture and gently fold to combine.
- Lightly flour a surface and turn dough out onto it. Knead dough 4-5 times.
- Cut dough in half. Form dough into 2 separate 5-inch circles on the baking sheet.
- Gently cut each circle into 6 wedges, but don't separate. Top with a sprinkle of turbinado sugar, if using.
- Bake for approximately 14 minutes or until light golden in color.
- If mixture seems dry add an additional tablespoon of buttermilk.
- For an orange-flavored scone, substitute orange juice and grated orange rind for the lemon.
- Add 1-2 drops of lemon or wild orange doTERRA essential oil to wet ingredients.
- Add dried fruit (raisins, cranberries or currants).
Recipe source: Weight Watchers Annual Recipes for Success 2009
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like these Lemon Scones, you might also like
- Irish Wholemeal Scones Made Lighter
- Blueberry Oat Scones
- Low-Fat Cranberry Pumpkin Scones
- Easy Strawberry Shortcake Cookies
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