▢6 tablespoons Monkfruit Sweetener (or your favorite 0 calorie sweetener)
▢2 teaspoons baking powder
▢½ teaspoon baking soda
▢¼ teaspoon salt
▢¼ cup cold butter
1 medium orange
▢½ cup plain non-fat Greek yogurt
▢1 egg
▢½ teaspoon orange extract (optional)
▢8 teaspoons low-sugar orange marmalade
▢Powdered sugar, for dusting (optional)
Instructions
Preheat oven to 400F degrees. Line a baking sheet with Silpat liner or light grease with non-stick baking spray.
Whisk together flour, sweetener, baking powder, baking soda and salt in mixing bowl. Cut cold butter into flour mixture until it turns to crumbles using a fork or pastry blender.
In a separate small bowl, add 1 tablespoon of grated orange zest and ¼ cup fresh squeezed orange juice. Add yogurt, egg and orange extract (if using) and whisk until thoroughly combined.
Pour wet orange mixture into flour mixture and stir just until combined.
Place dough on clean surface that has been lightly floured. Coat fingers with flour and lightly knead bread 3 or 4 times, just until it comes together.
Form dough into approximately 8-inch round and 1-inch thickness. Using a sharp knife, cut dough into 8 wedges, placing each one on prepared baking sheet.
Bake until tops turn golden, approximately 12 to 14 minutes.
Remove from oven and immediately brush tops of scones with 1 teaspoon marmalade each.
If desired, just before serving you can lightly dust scones with powdered sugar.
Store leftover scones in an airtight container. If kept in the refrigerator, gently warm in toaster oven or microwave before serving.
