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Blueberry Scones with Lemon Drizzle Glaze

Blueberry Scones with Lemon Drizzle Glaze

These 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!


Recipe Image
Calories
257
Protein
5g
Fat
12g
Total Carbs
49g
Sugar
3g
Dietary Fiber
2g
Sweetener
24g
Net Carbs*
23g
*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.
Serves
ServesMakes: 8 servings
Prep time: 20 minutes
Cooking time: 45 minutes

Ingredients
Ingredients
  • 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
 

Glaze

Directions
Directions
  1. Preheat the oven to 380F/190C. Line a baking sheet with parchment paper.
  2. Sift the dry ingredients into a bowl, and stir well.
  3. 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.
  4. Add the fresh blueberries and stir well.
  5. 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.
  6. 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.
  7. 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.
  8. Place the disk onto a rack to cool while you make the glaze.
  9. 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.
  10. Cut the scones into wedges using the marks you made before cooking, drizzle the glaze over the tops, and garnish with fresh lemon zest.
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