Lemon Blueberry Scones Directions:
-
Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper or a baking mat.
-
In a large bowl, whisk together flour, sugar, baking powder, and salt.
-
Add cold butter cubes and cut into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
-
Fold in blueberries and lemon zest. Set aside.
-
In a small bowl, whisk together 3/4 cup heavy cream, lemon juice, egg, and vanilla extract until well combined.
-
Pour wet ingredients into dry mixture and stir gently just until combined. Do not overmix.
-
Lightly flour a clean surface. Transfer dough to surface and shape gently into an 8-inch disk.
-
Using a sharp knife, cut the dough into 8 equal wedges.
-
Transfer wedges to prepared baking sheet. Brush tops with remaining 2 tablespoons heavy cream.
-
Bake for 18–20 minutes or until golden brown.
-
Remove from oven and let cool slightly.
-
For the glaze, whisk confectioners' sugar and lemon juice in a small bowl until smooth.
-
Drizzle glaze over warm scones and serve.
WW Points Calculation
All-purpose flour – 2 cups = 13.00
Swerve Granular – 1/2 cup = 0.00
Baking powder, salt, lemon zest, lemon juice, vanilla extract – grouped = 0.00
Land O'Lakes Light Butter with Canola Oil – 6 tbsp = 6.00
Fresh blueberries – 1 1/4 cup = 0.00
Eggland’s Best Large Egg – 1 large = 0.00
Land O'Lakes Fat-Free Half & Half – 7/8 cup = 3.00
Swerve Confectioners – 1 cup = 0.00
Points Information:
Total Points: 22.00
Servings: 8
Points per serving: 2.75
Nutrition Information
Calories: 165
Fat: 6g
Protein: 4g
Carbohydrates: 25g
Sugar: 5g
Sodium: 170mg
I'm waiting for your comments! Enjoy!
