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Blueberry Scones


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  • 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


Servings 8


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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