Blueberry Scones
Blueberry Scones
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
- 1½ cups Whole Grain Soy Flour
- 3 tbsps Sucralose Based Sweetener (Sugar Substitute)
- 1 tsp Salt
- 3 tsps Baking Powder (Sodium Aluminum Sulfate, Double Acting)
- 6 tablespoons Unsalted Butter Stick
- ⅔ cup Heavy Cream
- ¼ cup Sour Cream
- 1 large Egg
- 1 cup Blueberries
- 2 tsps Lemon Zest
Instructions
- In a food processor, pulse soy flour, sugar substitute, salt, and baking powder for 5 seconds, just to combine. Add butter and pulse until mixture resembles a coarse meal, about 30 seconds.
- Pour into a large mixing bowl and toss with blueberries and lemon zest. In a large liquid measuring cup or small bowl, whisk heavy cream, sour cream and egg until well-mixed.
- Chill the dough for 30 minutes. Preheat oven to 375°F. Separate dough into 10 equal-sized balls and pat each piece into a disk measuring 2 to 3 across. Space disks evenly on an ungreased baking sheet, leaving one inch between each scone.
- Bake scones until bottoms are golden brown and tops are light golden. Cool on baking sheet set on a wire rack.
Nutrition Information
Calories: 218.5kcal Fat: 18.2g Carbohydrates: 6.3g net carbs Fiber: 2.2g Protein: 7.3g
View the original recipe on Atkins.com