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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

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
1/2 Fat , 1/2 Other Carbs , 1 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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2 cup  white all purpose flour
0 1/4 cup  sugar
1 tsp  baking soda
1 tsp  cream of tartar
2 oz  crystallized ginger
2 tsp  grated lemon rind
1 cup  low fat buttermilk
1 tbsp  canola oil
1 each  Eggs, large, raw
1 tbsp  cold water
1 tbsp  sugar
  1. Preheat oven to 350 F.
  2. In a medium bowl, mix together flour, 1/4 cup sugar, baking soda, and cream of tartar. Stir in ginger and lemon zest.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 15 to 20 minutes, or until the tops are golden and firm to touch. Serve warm.

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