Blueberry Scones with Lemon Drizzle GlazeThese homemade scones are a burst of summer; oodles of juicy blueberries and just the right amount of Sola® make for a winning al fresco breakfast!
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
ServesMakes: 8 servings
Prep time: 20 minutes
Cooking time: 45 minutes
- 2 cups (250g) all-purpose flour
- ½ cup (95 g) Sola® Sweetener
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 stick (110 g) unsalted butter, frozen
- 1 cup (190g) fresh blueberries
- ½ cup (120ml) buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup (95 g) Sola® sweetener
- 2 tablespoons lemon juice
- Zest of 1 lemon
- Preheat the oven to 380F/190C. Line a baking sheet with parchment paper.
- Sift the dry ingredients into a bowl, and stir well.
- Grate the frozen butter (with the fine side of a cheese grater) over the flour mixture, and gently mix in, making sure it is evenly distributed.
- Add the fresh blueberries and stir well.
- In a separate bowl, whisk together the buttermilk, egg, and vanilla extract, then pour into the flour mixture. Use your hands to mix the ingredients into a soft dough.
- Transfer the dough to the baking sheet and form it into an eight-inch-diameter disk, then use a sharp knife to cut it into eight equal-size wedges.
- Place the baking sheet in the oven and bake for 20 to 25 minutes until the scone disk has risen, and is golden-brown and cooked through.
- Place the disk onto a rack to cool while you make the glaze.
- Make the glaze: place the Sola® and lemon juice into a pan and heat until the sweetener has dissolved. Remove the pan from the heat, cool the mixture to room temperature, and whisk from an opaque gel into a smooth, white drizzle glaze.
- Cut the scones into wedges using the marks you made before cooking, drizzle the glaze over the tops, and garnish with fresh lemon zest.