Modified Cinnamon Scones

• 1/2 cup fat free sour cream
• 1/2 teaspoon baking soda
• 2 cups whole wheat flour
• 1/2 cup Splenda granular
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1/2 cup butter, frozen
• 1/4 cup egg white
• 1/3 cup non-fat soymilk
• 2 teaspoons cinnamon

1. Preheat oven to 350u0b0F.
2. Line cookie sheet with parchment paper.
3. Combine sour cream and baking soda in small bowl and set aside.
4. Mix flour, Splenda, sugar, baking powder, cream of tartar and salt in a large bowl.
5. Be sure butter is frozen solid and grate it into flour mixture; stir to have mixture resembling fine breadcrumbs.
6. Mix egg white, soy milk, and sour cream mixture. Add cinnamon and combine well.
7. Gently stir into flour until moistened.
8. Drop blobs of dough onto cookie sheet and sprinkle with additional Splenda-cinnamon mix, if desired.
9. Bake for 25-30 minutes.

sour cream, baking soda, whole wheat flour, splenda granular, sugar, baking powder, cream of tartar, salt, butter, egg white, nonfat soymilk, cinnamon

Taken from www.food.com/recipe/modified-cinnamon-scones-195183 (may not work)