| Total sodium per serving: 4mg |
Total calories per serving: 153 |
Servings: 15 |
Prep Time 30 mins Cooking Time 20 mins Ready In 50 mins
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tbsp no sodium Featherweight baking powder
- 1 tbsp lemon rind
- 1/2 cup unsalted butter, cold
- 1 tsp vanilla extract
- 1 cup ripe mangoes, diced*
- 1/4 cup low fat milk plus 1 tbsp lemon juice
- 1 tbsp sugar for sprinkling
Directions:
1. Preheat oven to 350ºF
2. Place the flour, sugar and no sodium baking powder in a large bowl and mix well, add in the lemon rind and stir again.
3. Cut the butter into small cubes, or grate the cold butter into the dry ingredients. Mix well and keep mixing until the ingredients resemble small peas. (This could also be done in a food processor.)
4. Add the vanilla extract and the diced mangoes.
5. Add the milk/lemon juice mixture by the tablespoon, adding only enough for the dough to come together. You may not need to use all the liquid depending on how wet your fruit is.
6. Spray a baking sheet lightly with non-stick spray. Using a spoon, drop the dough into 15 piles on the baking sheet. Slightly flatten the piles with the back of the spoon.
7. Sprinkle the scones with a dusting of sugar.
8. Bake for 15-20 minutes or until they are cooked through and are beginning to brown on top.
9. Remove from the oven and place the baking sheet on a wire rack to cool slightly.
10. Serve warm with unsalted butter.
Makes 15 scones, each scone has 153 calories, 4mg sodium and 22.3g carbohydrates
*other fruits such as bananas, canned peaches, papayas could also be used but the amount of milk-lemon juice would need to be adjusted depending on the juiciness of the fruit.
Original recipe found at yummy.ph, rewritten and modified for low sodium
