Tender, flaky and even lazed with a lemon powdered sugar mix! SO GOOD!
Fresh blueberries and a dreamy lemon flavor! Makes a GREAT Breakfast or snack!
Full recipe in video below
RECIPE:
2 cups all-purpose flour , spooned and leveled
1 tablespoon baking powder
3 tablespoons granulated sugar substitute
1/2 teaspoon kosher salt
zest from two lemons (about 2 tablespoons), divided
6 tablespoons chilled light butter , cut into small cubes
1 cup fresh blueberries (*see note)
3/4 cup whole milk
For The Glaze
2 cups powdered sugar substitute
1/3 cup whole milk (or as needed for glaze)
1/2 teaspoon lemon juice
lemon zest
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine flour, baking powder, sugar, salt, and half of the lemon zest. Add butter and cut in with a pastry blender (or your hands) until mixture resembles fine crumbs.
Toss in blueberries and coat lightly with the flour mixture. Add milk and fold together gently until the mixture just begins to come together and form a soft dough. It will be wet. (Do not knead or over mix the dough.)
Turn dough out onto a floured surface and pat into a 1-inch thick circle. (If dough is very sticky, sprinkle with just a hint of flour.)
Using a sharp knife or bench scraper, cut into 6 (or 8) equal triangles.
Place scones on prepared baking sheet and bake 16-18 minutes or until no longer wet, golden, and cooked through. (All ovens run differently.)
Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment. Remove scones from pan to cooling rack. Cool about 10 minutes.
In the meantime, make glaze by whisking together powdered sugar, milk, lemon juice, and the remaining lemon zest until smooth. (If glaze is too thick, add a bit more cream. If it’s too thin, add more powdered sugar.)
Generously drizzle scones with the glaze. (Glaze will firm up when scones are completely cool.) Eat and enjoy!
6 Scones:
207 calories
5g fat
34g carbs
5g protein
Recipe inspiration from bellyfull.com
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