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Blueberry Lemon Scones

Blueberry Lemon Scones

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Makes 12 servings Calories 270 Prep Time 15 minutes Total Time 30 minutes Made with Splenda® Sugar Blend


To make the scones:

  1. Preheat oven to 425°F. Line a baking sheet with parchment.
  2. In a bowl, combine flours, Splenda Sugar Blend, baking powder, dried blueberries, lemon zest, nutmeg, cloves, and lemon thyme leaves.
  3. Using your hands or two knives, cut butter into flour mixture until coarse crumbs form. Pour buttermilk over mixture and mix gently until dough comes together with little loose flour in the bowl.
  4. Transfer to a lightly floured surface and knead lightly just until dough forms a ball. Press into a round about ⅔” thick.
  5. Use a 2” round cutter to cut out scones, rerolling scraps. Transfer scones to baking sheet.
  6. Bake for 12–15 minutes until tops of scones are golden brown. Remove from oven and serve warm.

To make the lemon cream:

  1. Place the remaining ingredients into the bowl of an electric mixer and whip on medium speed until mixture is fluffy and homogenous.
  2. Serve with Blueberry-Lemon Thyme Scones.

Nutrition Info Per Serving

Serving Size: 1 scone, 2 tablespoons lemon cream

Calories 270
Total Fat 13g
Saturated Fat 8g
Cholesterol 35mg
Sodium 350mg
Total Carbs 32g
Dietary Fiber 1g
Sugars 13g
Protein 5g