Skinny Sunday Scones

There are so many wonderful things to enjoy on Sunday. Breakfast sometimes gets overlooked at my house when we have to get ready for church, so my solution was to make scones the night before. These are super low cal and I made a delicious glaze to go over them. If you want the glaze done after they are cooked you can do that as well. The glaze will be thicker the cooler the scones are. These scones combine the sweetness of dried cranberries with the tang of lemon zest. I also used half whole wheat, half regular flour to make myself feel better! :)

Ingredients

Glaze
* 2 tbsp Splenda
* 2 tbsp fresh lemon juice, divided

Whisk together and set aside.

Scones
* 1/2 cup low fat buttermilk
* 1/4 cup Splenda
* 1 tsp lemon zest
* 2 tsp vanilla extract
* 1 large egg
* 1 cup white flour and 1 cup whole wheat
* 1 tbsp baking powder
* 1/2 tsp salt
* 3 tbsp chilled butter (must be cold) cut into small pieces
* 1/2 cup dried sweet cranberries


Position rack in top third of oven; Preheat oven to 375°. Line baking sheet with parchment paper. Make glaze by combining 2 tbsp Splenda and 1 tbsp lemon juice.

Mix buttermilk, remaining lemon juice, Splenda, lemon zest, vanilla, and egg in a medium bowl, stirring with a whisk.

Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender until the mixture resembles coarse meal. Gently fold in cranberries. Add buttermilk mixture, stirring just until moist. (dough should be sticky)

Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 8-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 10 wedges (do not cut all the way through). Brush lemon glaze over dough. Bake until golden, about 18-20 minutes, or until a tester comes out clean. Serve warm or room temperature.