Lemon Drop Scones Recipe
- 1 1/2 cups all-purpose flour
- 3 (1 gram) packets Splenda® no calorie sweetener
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons grated lemon peel
- 6 tablespoons Archer Farms™ butter (chilled)
- 1 (6 ounce) container Archer Farms™ plain yogurt
- 2 tablespoons lemon juice
- Heat oven to 350 degrees F.
- Combine flour, Splenda(R), baking soda and salt in medium bowl. Stir in lemon peel.
- Using fork or pastry blender cut butter into flour mixture until mixture resembles coarse crumbs. Gently stir in yogurt and lemon juice just until soft dough forms.
- Drop dough by 1/4 cupfuls on sprayed baking sheet. Bake 16 to 18 minutes or until light golden brown.
