Recipes

My Library
Welcome!

Create your SPLENDA® Recipe Box so you can save and organize favorite recipes, rate and review recipes you've tried and more.

join

Existing user? Click here to sign in:

sign in
SPLENDA®
 

Angela Tustin’s Blueberry and Lemon Thyme Scones with Sweet Lemon Cream

Moist, light scones with a golden crusty exterior are served warm with a sweet lemon cream.

Rate it
  • Serves: 12
  • Prep Time: 15 Minutes
  • Cook Time: 8 Minutes
  • Total Time: 23 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 12

Serving Size: 1 scone, 2 tablespoons sweet lemon cream

Amount Per Serving
 
Calories:
270 
Calories from Fat:
110 
Total Fat:
13g 
Saturated Fat:
8g 
Cholesterol:
35mg 
Sodium:
350mg 
Total Carbs:
32g 
Dietary Fiber:
1g 
Sugars:
13g 
Protein:
5g 

DIRECTIONS

  1. Combine the first 11 ingredients except butter and buttermilk into a large mixing bowl. Add cubed butter and press butter into dry mixture by hand until butter mixture is coarse, not smooth (this is especially fun for the kiddies, but beware, it can get messy).

  2. Add buttermilk slowly and mix dough together until lightly combined. Remove dough to a floured surface and knead until ingredients are blended but dough is not over worked.

  3. Roll dough with a rolling pin until 2/3 inch thick. Cut out with a 2 round cutter (re- roll dough when needed) and arrange on a baking sheet lined with parchment paper. Bake for approximately 6 minutes until tops of scones are golden brown. Remove from oven and serve warm with Sweet Lemon Cream (recipe below).

  4. Sweet Lemon Cream: Place the remaining ingredients into the bowl of an electric mixer. Whip on medium speed until mixture is fluffy and homogenous. Serve with Blueberry and Lemon Thyme Scones.

INGREDIENTS

  • 1/2 cup all-purpose flour
  • 1 1/2 cups soft cake flour
  • 3 tablespoons baking powder
  • 4 ounces butter, cubed
  • 1/4 cup SPLENDA® Sugar Blend
  • 1/2 cup dried blueberries
  • 3/4 cup buttermilk
  • 1 tablespoon lemon zest
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 3 sprigs lemon thyme, stems removed, whole leaves
  • 8 ounces Neufchatel cream cheese
  • 3 tablespoons SPLENDA® Sugar Blend
  • 1 lemon, zest and juice
  • 1 teaspoon vanilla extract

© McNeil Nutritionals, LLC, 1996-2011 | Ft Washinton PA, USA. All rights reserved.

This site is published by McNeil Nutritionals, LLC which is solely responsible for its contents. It is intended for visitors from the USA.

This site contains links to websites to which our Privacy Policy does not apply. We encourage you to read the privacy policy of every website you visit.

This link will take you to a website to which this privacy policy does not apply.
We encourage you to read the privacy policy of every website you visit.