Lemon Ricotta Scones

• 6- 3/4 ounces, weight All-Purpose Flour (about 1 1/2 Cups)
• 1/4 cups Splenda No Calorie
• 1- 1/4 teaspoon Baking Powder
• 2 teaspoons Grated Lemon Zest
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 3/4 cups Ricotta (1% Or Part Skim)
• 1/4 cups Chilled Butter, Grated Or Cut Into Small Cubes
• 1/2 cups Plus 1 Tablespoon Buttermilk
• 2 Tablespoons Cream, For Brushing On Top
• 1 teaspoon Demerara Sugar, For Sprinkling On Top

1. 1.
2. Preheat the oven to 400 degrees F.
3. 2.
4. Combine the first 6 ingredients in a medium bowl; stir with a whisk.
5. Cut in the ricotta and butter until the mixture resembles coarse sand,using a pastry blender, 2 knives, or your fingers.
6. Gently stir in the buttermilk.
7. Turn the dough out onto a floured surface.
8. Knead gently for 2 minutes (the dough is crumbly but holds together).
9. 3.
10. Place the dough on a cookie sheet lined with parchment paper.
11. Pat the dough into a 3/4-inch-thick circle.
12. Cut the dough into 8 wedges (dont separate the wedges).
13. Use a pastry brush to brush the surface of the dough with the cream; sprinkle with sugar.
14. 4.
15. Bake at 400 degrees F for 17 minutes or until lightly browned.
16. Cool on a wire rack.

flour, splenda, baking powder, lemon zest, baking soda, salt, ricotta, butter, buttermilk, cream, sugar

Taken from tastykitchen.com/recipes/special-dietary-needs/sugar-free/lemon-ricotta-scones/ (may not work)