Makes 12 servingsCalories 270 Prep Time 15 minutesTotal Time 30 minutesMade 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.
