Blueberry Scones

Blueberry Scones
Blueberry Scones

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    cups Atkins Bake Mix

  • 2

    teaspoons baking powder

  • 1

    tablespoon grated lemon rind

  • 1/2

    teaspoon salt

  • 2

    packets sugar substitute

  • 2

    cups blueberries

  • 1

    cup sour cream

  • 2

    eggs

  • 3

    tablespoons butter melted, cooled

Directions

Heat oven to 350 degrees. In a mixing bowl, whisk bake mix, baking powder, zest, salt and sugar substitute; toss in blueberries to coat. In a separate bowl whisk sour cream, eggs and butter to combine. Mix dry ingredients with sour cream mixture to combine. On an ungreased baking sheet, pat dough into an 8 circle. Cut into 8 wedges, but do not separate. Bake 55 minutes, until golden brown. Loosely cover with foil after 25 minutes to prevent overbrowning. This recipe yields 8 servings. Carbohydrates: 13 grams Net Carbs: 9 grams Fiber: 4 grams Protein: 4.5 grams Fat: 14 grams Calories: 251

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