Blueberry Scones
By á-174942
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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
Details
Servings 8
Preparation
Step 1
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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