Scones are traditionally served in the afternoon with tea and jam, but you can enjoy your scones however or whenever you want because not only are they delicious and versatile, scones are extremely easy to make.

They are just a perfect treat – not too sweet or too fatty. These scones have a subtle lemon flavor inside and most of the lemon flavor is concentrated on the sweet glaze on the top.

This recipe is so easy that I am sure you will be making them more often than you really should. However, I have added whole wheat flour, replaced sugar for swerve and used low fat ricotta to make them healthier and lighter.  Although sometimes I wonder if by saying that they are healthier and lighter doesn’t lead to more trouble for me as I feel more inclined to eat two instead of just one!

Scones are one of my favorite pastries.  I can’t help myself, once I start eating them I cannot stop, I lose all sense of rationality. Consider  yourself warned!

If you use a food processor you should be having the scones baked and cooling down in less than 40 minutes, yes, that fast!

Just place all the dry ingredients in a big bowl and whisk them until they are all mixed in. Place them in the food processor and then incorporate the wet ingredients, process until a ball is formed and on the side.

You could also work the butter and then the wet ingredients by hand, but why would you?

Then you need to knead it for a few minutes. The addition of buttermilk and ricotta makes this part of the process extremely easy. The dough should be moist but not greasy or dry.

Pat the dough and roll in an inch thick disk. Cut the scones and voila, they are ready to be baked!

I like to brush them with egg wash before I bake them, but it is totally up to you. Either way they will be glazed before serving.

Bake them for approximately 15-20 minutes and let them cool down.

Then just glaze away…

You can make them with jam or just replace the lemon for orange, grapefruit or add almonds or even strawberry sauce. I have a new recipe for strawberry sauce by the way that is to live for! Will be sharing it soon!

Savory scones are delicious too!

I really hope that you love them as much as we did!

Here is what you need.

Lemon Scones

Yield: 8 scones

Ingredients

For the scones:

1 cup of whole wheat flour (I used this one)

1 cup of all-purpose flour (I used this one)

1 tsp of baking powder

1 tsp of baking soda

1/4 cup of granular swerve (or sugar)

1/2 tsp of salt

6 tbs of cold unsalted butter, diced

1/4 cup of buttermilk

1/2 cup of reduced fat ricotta

3 tsp of fresh lemon juice

2 tsp of freshly grated lemon zest

1 egg + 1 tsp of water / or egg wash (optional)

For the glaze:

1 cup of swerve – confectioners’ sugar replacement

1 tsp of vanilla extract

1 tbs of butter, melted

2 tbs of lemon juice

2 tbs of freshly grated lemon zest

1-2 tbs of water

 

 

 

Instructions

For the scones:

Preheat oven to 350° Fahrenheit. Prepare a cookie sheet with parchment paper, silicone mat or simply spray it with cooking spray.

Place dry ingredients (salt, flour, baking powder, baking soda and swerve or sugar) in a large bowl and whisk until they are mixed.

Place dry ingredients in the food processor and add the butter. Pulse for a few seconds and add the wet ingredients (ricotta, buttermilk, lemon juice). Pulse again and add the lemon zest. Process at medium-high for about a minute or until all ingredients are combined and the dough is form into a ball on the side of the food processor.

Knead the dough for a few minutes on a floured surface. Roll dough into an 1 inch thick disk. Cut the dough into 8 triangles and place on the baking sheet. If you decide to use the egg wash, brush the scones with the beaten egg + 1 tbsp of water on top.

Bake for approximately 15-20 minutes or until the scones are lightly golden.

For the glaze:

Place swerve confectioners’ sugar replacement (or confectioners’ sugar) in a small/medium bowl. Add the lemon juice, melted butter, vanilla extract. Whisk and add 1 tsp of water. Add more water depending on the desired consistency.

I like to sprinkle the lemon zest on top of the freshly glazed scones.