Coat a baking sheet with no-stick cooking spray or lightly grease, and set aside.
2
In a large bowl, mix flour, sugar, baking powder, orange peel and salt. Cut in butter and lemon yogurt with a pastry blender until mixture resembles coarse crumbs.
3
In a small bowl, stir egg substitute with buttermilk.
4
Make a well in center of flour mixture and add buttermilk mixture. Stir just until moistened.
5
Turn dough onto a lightly floured surface. Knead dough about eight times. Shape dough into a circle on the prepared baking sheet, pressing with the palms of your hands until about 3/4-inch thick. Cut into eight wedges. Do Not separate wedges.
6
Brush scones with milk and sprinkle cinnamon-Truvia mixture on top as desire.
