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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Citrus Rosemary Scones

Source: dLife

These soft scones are given an unexpected flavor from the citrus peel and fresh rosemary.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	146.0

Total Carbs	23.4 g

Dietary Fiber	0.7 g

Sugars	4.8 g

Total Fat	4.3 g

Saturated Fat	2.5 g

Unsaturated Fat	0.2 g

Potassium	163.2 mg

Protein	3.8 g

Sodium	99.4 mg

Dietary Exchanges 4.3 Fat, 0.0 Fruits, 0.1 Meat, 0.1 Milk, 0.2 Other Carbs, 1.1 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each cooking spray 2.25
2 1/4 cup white all purpose flour 0.3333
0.3333 cup sugar 1.0
1 tbsp low sodium baking powder 1.0
1 tbsp grated orange peel 2.0
2 tsp fresh rosemary 0.25
0 1/4 tsp salt 0.25
0 1/4 cup butter 0.6667
0.6667 cup fat free milk 1.0
1 each eggs 1.0
1 each egg whites 2.0
2 tsp fat free milk 1.0
1 tbsp low sugar orange marmalade

Directions

Preheat oven to 425 degrees and lightly coat a baking sheet with cooking spray.
Stir together flour, sugar, baking powder, orange or lemon peel, rosemary, and salt in a large bowl. Then, using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Make a well in the center of the flour mixture, and stir together the 2/3 cup milk, egg, and egg white in a small bowl.
Add the milk mixture all at once to the flour mixture. Using a fork, stir just until moistened.
Turn out dough onto a lightly floured surface, and then quickly knead dough by folding and gently pressing for 10 to 12 strokes or just until dough is smooth.
Pat gently into a 90 inch circle, and cut into 12 wedges. Transfer scones to prepared baking sheet.
Brush tops with the 2 teaspoons milk.
Bake for 12 to 15 minutes or until golden brown. Serve warm, and if desired, serve with orange marmalade.