Blueberry Scones with Lemon Glaze Blueberry Scones with Lemon Glaze

Blueberry Scones with Lemon Glaze

Flaky blueberry scones meet a vibrant lemon glaze in this sweet-tart treat perfect for any morning.

Yield: 8 ea

Ingredients

For the Scones

  • 2 1/4 cup flour 
  • 1/2 cup Whole Earth Stevia, Monk Fruit & Allulose Blend
  • 2 tsp baking powder 
  • 1/2 tsp cinnamon 
  • 1/2 tsp kosher salt 
  • 8 tbsp unsalted butter, frozen 
  • 1 cup blueberries
  • 2/3 cup of heavy cream 
  • 1 egg 
  • 1 tsp vanilla extract

For the Drizzle

  • 3 tsp cornstarch
  • 1 cup Whole Earth Stevia, Monk Fruit & Allulose Blend
  • 1/2 cup milk
  • 1/2 cup cream
  • 1-3 ea lemon, juice and zest (preference on how lemony)
  • to taste kosher salt

Preparation

TIMING

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes

For the Scones:

  1. Line a sheet tray with parchment paper and set aside.
  2. In a large bowl, whisk flour, Whole Earth Sweetener, baking powder, cinnamon and salt.
  3. Grate the butter on a box grater (large holes), do this quickly, and add into the flour mixture.
  4. Toss and gently coat the grated butter.
  5. Use hands to work butter into the flour until the mixture resembles pea sized crumbs.
  6. In a medium bowl, whisk cream, egg and vanilla together, set aside a few tablespoons to use later to brush on the top of the scones.
  7. Pour whisked mixture over the flour and butter mixture, and fold together with your hands in the bowl a few times.
  8. Add frozen blueberries, just when a shaggy dough begins to form.
  9. Place dough on the counter and dust with flour, and knead to bring dough together.
  10. Add a little more flour if needed (the blueberries might add a little liquid if they pop).
  11. Dough should just come together, and should not feel sticky.
  12. Shape into an 8 inch disc, about a1”-1 1/2“ thick.
  13. Slice into 8 equal sized wedges and place on a sheet tray.
  14. Brush the scones with the remaining cream mixture.
  15. Preheat the oven to 400 degrees.
  16. Place in the refrigerator for 30 minutes.
  17. Bake for 18-20 minutes, they should be golden brown on top.
  18. Let cool and glaze (optional).

For the Glaze:

  1. Mix cornstarch with 2 tsp of water to make a slurry.
  2. Combine Whole Earth Stevia, Monk Fruit & Allulose Blend, milk, cream and cornstarch slurry in a small saucepan on medium heat, whisking constantly for about 5 minutes or until thick.
  3. When you see the mixture start to bubble at the sides of the pan, pick the pan off the heat while whisking for a few seconds, so it does not hard boil.
  4. When thick take off heat add lemon juice, zest and salt.
  5. The glaze will get a little thicker as it cools, you can add a little water or cream if it gets too thick.

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