Lemon Blueberry Scones

Breakfast? Afternoon tea?  However you serve these they are sure to please.


Makes: 5

Ingredients (Scones):
1 large egg
2 tablespoons butter, melted
1 tablespoon milk of choice
1 tablespoon lemon juice
Zest of ½ lemon
2/3 cup Wheat-Free Market All-Purpose Baking Mix
2-1/2 teaspoons Virtue Sweetener
1/4 cup freeze dried blueberries (or fresh)

Ingredients (Glaze):
2 tablespoons salted butter
1 tablespoon Virtue Sweetener
1 tablespoon plus 1 teaspoon heavy whipping cream
Zest of ½ lemon


Directions:
Scones:
Preheat oven to 350 degrees F. 

Line a baking sheet with parchment paper and set aside. 

To a medium bowl add egg, butter, milk, lemon juice and lemon zest.  Blend well. Then stir in baking mix and sweetener until combined. Do not over-mix. Next, carefully fold in blueberries, being sure not to over-mix.

Using a 3-tablespoon measurement, scoop out batter onto prepared baking sheet. Bake for 14-15 minutes or until they just start to brown around the edges. Remove and allow to rest on cooling rack while you prepare the glaze.

Glaze:
Add the butter and sweetener to a small pan. Cook on medium heat until the butter has melted and the sweetener has dissolved. Next, add the cream and lemon zest and stir.  Cook for about 30 seconds until glaze starts to bubble and thicken. Remove from heat and allow to cool for another minute before drizzling over biscuits. 


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