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Lemon Blueberry Scones

Joan
Recipe from Janie Rasmussen-Wood
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Brunch, Dessert, Snack
Servings 8

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