| Total sodium per serving: 16mg |
Total calories per serving: 57 |
Servings: 12 |
Ingredients
- 2 cups all-purpose flour
- 2/3 cup dried cranberries
- 1 tbsp + ¼ tsp no sodium baking powder (Featherweight)**see note below
- 1/4 cup no calorie Splenda or Stevia or other sugar substitute
- 1 large egg
- 1 cup 1% milk
- 1 tbsp lemon juice
- 1/4 cup unsalted butter, melted
Directions
1. Mix the milk and lemon juice together to make buttermilk, let sit for about 10 minutes.
2. Preheat oven to 400ºF. Coat a baking sheet with non-fat cooking spray. I used the Pam Butter Flavor kind.
3. In a large bowl, mix the flour, baking powder, and sugar; mix well and set aside. In another bowl, whisk together egg, buttermilk and melted butter. Stir wet ingredients into dry ingredients until just combined; fold in cranberries.
4. Drop 12 equal two-inch mounds of batter on prepared baking sheet about 1-inch apart.
5. Bake until tops just start to turn golden, about 12 to 15 minutes.
Adapted from laaloosh.com
**Note: The original recipe called for 1 tbsp baking powder and 1/4 tsp baking soda. I’ve not had much luck with the no sodium EnerG baking soda so I just used the total amounts in baking powder and the scones turned out just fine. You may wish to use the baking soda as perhaps you have found success with it.
