These scones are bursting with lemon flavor. The scones have a lemony taste but the stars of the show may just be the glaze and the beautiful--and edible--candied lemon slices!

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Cut part of one lemon into six paper-thin slices; discard seeds. Remove zest and squeeze 2 tablespoons juice from the remaining lemons. For candied lemons, in a large skillet heat lemon juice, 1 cup granulated sugar and the water over medium just until boiling, stirring until sugar is dissolved. Add lemon slices; reduce heat. Simmer gently 15 minutes or until slightly translucent and rinds are softened, keeping slices in a single layer and turning occasionally. Remove from heat. Using tongs, transfer slices to a waxed paper-lined baking sheet; cool completely (about 1 hour). Discard syrup or reserve for another use. Cover and chill lemon slices 2 hours (see Tip). Cut slices in half.

  • Preheat oven to 400 degrees F. In a medium bowl stir together 2 tablespoons of the lemon zest and the next six ingredients (through salt). Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture.

  • In a small bowl combine eggs and buttermilk; add all at once to flour mixture. Stir with a fork just until moistened (some of the dough may look dry). Knead gently in bowl until dough comes together.

  • Turn out onto a lightly floured surface. Pat or lightly roll into an 8-inch circle. Brush top with additional buttermilk. Cut into 12 wedges.

  • Place wedges 1 inch apart on a large baking sheet; top with candied lemon halves. Bake 12 to 14 minutes or until edges are light brown. Cool on baking sheet on a wire rack 10 minutes.

  • Meanwhile, for glaze, in a small bowl combine powdered sugar, vanilla, 1 tablespoon additional buttermilk and 1/2 teaspoon of the lemon zest. Spoon over scones; let stand 5 minutes. Serve warm.


Tips: We do not recommend using a sugar substitute for the granulated sugar in the candied lemons or for the powdered sugar in the glaze.

If using a sugar substitute to make the scones, we recommend Splenda(R) Granular. Follow package directions to use product amount equivalent to 3 tablespoons. Nutrition Facts Per Serving with Substitute: Same as below, except 176 cal., 27 g carb. (10 g sugars).

Candied lemons can be prepared ahead and chilled for up to 2 days.

Nutrition Facts

187 calories; protein 3.8g 8% DV; carbohydrates 29.8g 10% DV; exchange other carbs 2; dietary fiber 1.5g 6% DV; sugars 13.1g; fat 6.3g 10% DV; saturated fat 3.6g 18% DV; cholesterol 45.2mg 15% DV; vitamin a iu 207.1IU 4% DV; vitamin c 8.7mg 14% DV; folate 52mcg 13% DV; calcium 62.8mg 6% DV; iron 1.2mg 7% DV; magnesium 12.9mg 5% DV; potassium 64.3mg 2% DV; sodium 158.8mg 6% DV.