Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 f degrees. spray two baking sheets with non-stick cooking spray. combine sour cream and baking soda in a small bowl. combine flour, sugar, baking powder, cream of tartar and salt in another bowl. cut in butter until mixture resembles fine breadcrumbs. combine egg with sour cream mixture, add cinnamon. gently stir into flour mixture until moistened. important: knead dough briefly, no more than 10 times. divide dough into two, place on baking sheet and pat into 3/4 inch thickness. cut each round into 6 wedge-shaped pieces. move scones so they are not touching (at least 3 inches), dust with sugar and cinnamon. bake 15-20 minutes or until golden brown.

Target recipe: preheat oven to 350°f. line cookie sheet with parchment paper. combine sour cream and baking soda in small bowl and set aside. mix flour, splenda, sugar, baking powder, cream of tartar and salt in a large bowl. be sure butter is frozen solid and grate it into flour mixture; stir to have mixture resembling fine breadcrumbs. mix egg white, soy milk, and sour cream mixture. add cinnamon and combine well. gently stir into flour until moistened. drop blobs of dough onto cookie sheet and sprinkle with additional splenda-cinnamon mix, if desired. bake for 25-30 minutes.