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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
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Lemon Ginger Scones

Source: The following recipe from Fire 'n' Ice, by Linda Matthie-Jacobs & Sheri Morrish, was submitted by Marilyn Helton.

Flavorful Lemon Ginger Scones

Rating:
Prep Time:	15 minutes
Cook Time:	20 minutes
Difficulty:	Easy

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	96.7

Total Carbs	18.7 g

Dietary Fiber	0.4 g

Sugars	4.9 g

Total Fat	1.4 g

Saturated Fat	0.3 g

Unsaturated Fat	0.3 g

Potassium	70.8 mg

Protein	2.5 g

Sodium	100.4 mg

Dietary Exchanges 1.4 Fat, 0.1 Milk, 0.1 Other Carbs, 0.7 Starch,

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

2.0
2 cup white all purpose flour 0.25
0 1/4 cup sugar 1.0
1 tsp baking soda 1.0
1 tsp cream of tartar 2.0
2 oz crystallized ginger 2.0
2 tsp grated lemon rind 1.0
1 cup low fat buttermilk 1.0
1 tbsp canola oil 1.0
1 each Eggs, large, raw 1.0
1 tbsp cold water 1.0
1 tbsp sugar

Directions

Preheat oven to 350 F.
In a medium bowl, mix together flour, 1/4 cup sugar, baking soda, and cream of tartar. Stir in ginger and lemon zest.
In a small bowl, combine buttermilk and oil and add to the dry ingredients, stirring just until blended. Turn the slightly sticky dough out onto a lightly floured work surface and pat to 1/2-inch thickness. Using a floured, 4-inch round cutter, cut out the dough.
Cut each circle in half to make half-moons. Re-roll and cut the scraps, handling the dough as little as possible. Place scones onto a baking sheet that has been lightly coated with nonstick cooking spray.
In a small bowl, lightly beat the egg with the water. Brush the tops of the scones with the egg glaze. Sprinkle scones with 1 Tbsp of sugar.
Bake for 15 to 20 minutes, or until the tops are golden and firm to touch. Serve warm.