Blueberry Scones
6.3g
Net Carbs
7.3g
Protein
18.2g
Fat
2.2g
Fiber
218
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 1 cup Blueberries
- 2 teaspoons Lemon Zest
- 1 large Egg
- 1 1/2 cups Whole Grain Soy Flour
- 1 teaspoon Salt
- 3 tablespoons Sucralose Based Sweetener (Sugar Substitute)
- 3 teaspoons Baking Powder (Sodium Aluminum Sulfate, Double Acting)
- 2/3 cup Heavy Cream
- 1/4 cup Sour Cream
- 6 tablespoons Unsalted Butter Stick
Directions:
- 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. Pour over the dry mixture and stir with a fork just until combined. Dough will be loose.
- Chill the dough for 30 minutes. Preheat oven to 375°F. Pack a 1/3 measuring cup with dough to create 10 equal-sized balls and pat each piece into a disk measuring 2 to 3-inches across. Space disks evenly on ungreased baking sheets, leaving one inch between each scone.
- Bake scones for about 25 minutes, until bottoms are golden brown and tops are light golden. Cool on baking sheet set on a wire rack.
