BLUEBERRY SCONES
Servings: 10
Prep time: 0:15:00
Bake/Cook time: 0:55:00
Calories: 192
Fat: 14 grams
Protein: 9 grams
Carbohydrates: 8 grams
Fiber: 3 grams
Net Carbs: 5 grams
1 1/2 cup Atkins Quick Cuisine
TM Bake Mix
3 tablespoons granular sugar substitute
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1 cup blueberries
2 teaspoons lemon zest
2/3 cups cold heavy cream
1/4 cup cold sour cream
1 large egg
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. 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.
2. Preheat oven to 375 F. Separate dough into 10 equalsized
balls and pat each piece into a disk measuring 2
to 3 across. Space disks evenly on an ungreased
baking sheet, leaving one inch between each scone.
3. 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.
These are great with herbal tea and English clotted cream,
available at specialty food stores.
Atkins - Blueberry Scones
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
Atkins Diet
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