[Marianne]

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Blueberry Scones




These are great with herbal tea and English clotted cream, available at specialty food stores.

340 grams Atkins Quick CuisineTM Bake Mix
3 tablespoons granular sugar substitute
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
236 ml blueberries
2 teaspoons lemon zest
157 ml cold heavy cream
59 ml cold sour cream
1 large egg
us





1. In a food processor, pulse bake mix, sugar substitute and salt for 5 seconds, just to combine. Add butter and pulse until mixture resembles a coarse meal, about 30 seconds. Place this in a large mixing bowl and toss with blueberries and lemon zest.
2. In a large liquid measuring cup or small bowl, whisk heavy cream, sour cream and egg until well-mixed. Pour over dry mixture and stir with a fork just until just-combined. Chill the dough for 30 minutes.
3. Preheat oven to 375º F. Separate dough into 10 equal-sized balls and pat each piece into a disk measuring 2 ½” to 3” across. Space disks evenly on an ungreased baking sheet, leaving one inch between each scone.
4. Bake scones for about 25 minutes, until bottoms are golden brown and tops are light golden. Cool on baking sheet set on a wire rack.

Servings: 10
Prep time: 15 minutes
Bake/Cook time: 55 minutes


Carbohydrates:
8 grams
Net Carbs:
5 grams
Fiber:
3 grams
Protein:
9 grams
Fat:
14 grams
Calories:
192

Fra www.atkins.com