Sugar Free Scones

• Vegetarian

• Produce

  • 1 cup Dried fruit

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 4 tsp Baking powder
  • 3 cups Flour
  • 1/2 tsp Salt
  • 3 tbsp Turbinado sugar
  • 2 tsp Vanilla extract

• Dairy

  • 3/4 cup Butter
  • 1 cup Milk

Found on rockrecipes.com

Description

Ingredients

• 3 cups flour
• 4 tsp baking powder
• ½ tsp salt
• ¾ cup very cold butter, cubed
• 1 cup dried fruit, optional
• 2 tbsp lemon juice
• 2 tsp vanilla extract
• 1 cup milk
• few tbsp turbinado sugar (optional)

Directions

• Combine the flour, baking powder and salt in a food processor. (or a large bowl)
• Pulse in the butter. (or chop it in with a pastry blender or two knives held between your fingers.
• Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
• Toss in the dried fruit and/or nuts at this point if you are using them.
• Mix together the milk, lemon juice and vanilla.
• Pour this over the surface of the dry mixture.
• Toss all together gently with a fork only enough to form a dough ball. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
• Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
• If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water.
• You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.
• Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter. Smaller scones will take about 18-20 minutes.