Mini Rosemary Scones

Enjoy these lemon-flavored rosemary scones – ready to be pulled out of the oven in less than an hour.

  • Prep Time 25 min
  • Total Time 55 min
  • Servings 18

1
cup all-purpose flour
1
cup whole wheat flour
2
tablespoons sugar
2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
2
teaspoons grated lemon peel
1
tablespoon finely chopped fresh or 1 teaspoon dried rosemary leaves, crushed
3
tablespoons firm butter or margarine
1/2
cup fat-free sour cream
1/4
cup canola oil
1
tablespoon fresh lemon juice

  • 1 Heat oven to 400°F. Spray cookie sheet with cooking spray.
  • 2 In medium bowl, mix flours, sugar, baking powder, baking soda, salt, lemon peel and rosemary. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in sour cream, oil and lemon juice.
  • 3 On lightly floured surface, knead dough lightly 10 times. Divide dough into thirds. On cookie sheet, pat each third of dough into 5-inch circle. Cut each circle into 6 wedges, using sharp knife, but do not separate wedges.
  • 4 Bake 12 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet to wire rack. Carefully separate wedges. Cool 5 to 10 minutes. Serve warm.

Expert Tips

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini Scone
Calories
110
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
180mg
180%;
Total Carbohydrate
13g
13%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.