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Blueberry Lemon Scones

Name: Blueberry Lemon Scones
Prep time: 15 min
Total time: 30 min
Cuisine: Breads, Breakfast, Easter Recipes, Healthy New Year's Recipes
Ingredients: For the scones:; 1 ½ cups cake flour; ½ cup all-purpose flour; ¼ cup Splenda® Sugar Blend; 3 tablespoons baking powder; ½ cup dried blueberries; 1 tablespoon lemon zest; ½ teaspoon nutmeg; ½ teaspoon cloves; Leaves from 3 sprigs lemon thyme; 4 ounces cold butter, cubed; ¾ cup buttermilk; For the lemon cream:; 8 ounces reduced fat cream cheese; 3 tablespoons Splenda® Sugar Blend; Juice and zest of 1 lemon; 1 teaspoon vanilla extract

Makes 12 servings Calories 270 Prep Time 15 minutes Total Time 30 minutes Made with Splenda® Sugar Blend

Ingredients

For the scones:

1 ½ cups cake flour

½ cup all-purpose flour

¼ cup Splenda® Sugar Blend

3 tablespoons baking powder

½ cup dried blueberries

1 tablespoon lemon zest

½ teaspoon nutmeg

½ teaspoon cloves

Leaves from 3 sprigs lemon thyme

4 ounces cold butter, cubed

¾ cup buttermilk

For the lemon cream:

8 ounces reduced fat cream cheese

3 tablespoons Splenda® Sugar Blend

Juice and zest of 1 lemon

1 teaspoon vanilla extract

Nutrition Info Per Serving

Serving Size: 1 scone, 2 tablespoons lemon cream

Calories	270
Total Fat	13g
Saturated Fat	8g
Cholesterol	35mg
Sodium	350mg
Total Carbs	32g
Dietary Fiber	1g
Sugars	13g
Protein	5g

Instructions

To make the scones:

Preheat oven to 425°F. Line a baking sheet with parchment.
In a bowl, combine flours, Splenda Sugar Blend, baking powder, dried blueberries, lemon zest, nutmeg, cloves, and lemon thyme leaves.
Using your hands or two knives, cut butter into flour mixture until coarse crumbs form. Pour buttermilk over mixture and mix gently until dough comes together with little loose flour in the bowl.
Transfer to a lightly floured surface and knead lightly just until dough forms a ball. Press into a round about ⅔” thick.
Use a 2” round cutter to cut out scones, rerolling scraps. Transfer scones to baking sheet.
Bake for 12–15 minutes until tops of scones are golden brown. Remove from oven and serve warm.

To make the lemon cream:

Place the remaining ingredients into the bowl of an electric mixer and whip on medium speed until mixture is fluffy and homogenous.
Serve with Blueberry-Lemon Thyme Scones.