Lemon Blueberry Scones
Recipe from Janie Rasmussen-Wood
Ingredients
- 1 cup all purpose flour
- 1 1/2 tsp baking powder
- 3 Tbsp butter
- 1 lemon, zested
- 1/3 cup sugar
- 1 egg
- 2 Tbsp Plain Greek yogurt
- 1/2 cup fresh blueberries
Glaze (optional)
- 1 Tbsp whipped cream cheese
- 1 Tbsp powdered sugar
- 1 tsp milk
Instructions
- Preheat oven to 350
- Whisk together butter, Greek yogurt, lemon zest, monkfruit and egg until combined
- Add flour and baking powder and mix until barely combined.
- Fold in 1/2 cup blueberries. DO NOT OVERMIX
- Place a piece of parchment paper on a cookie sheet and spray with non stick spray.
- Scoop dough out onto parchment paper.
- Flour hands and pat dough out into an 8 inch circle that is 1/2 to 3/4 inches thick.
- Sprinkle additional monkfruit over the dough
- With a sharp knife, cut in 8 triangles, like a pizza
- Bake about 12-16 minutes, depending on your oven.
- Remove from oven and slightly separate slices.
- Return to oven and bake about 5 minutes more until a toothpick inserted comes out clean.
- Let cool on pan for 5 minutes, then move to wire rack. Glaze if desired
Glaze
- Whisk cream cheese, powdered sugar and 1 tsp of milk in a small bowl.
- Drizzle glaze over cooled scones