• ▢1-¾ cups all-purpose flour
  • ▢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)


  • 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.
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