sf blueberry, lemon & lavender scones
I have been working on shifting some of my favorite recipes as I have shifted to a lower sugar diet for health reasons. PLUS, my local shop had been out for 2 weeks! So I was desperate. These are a great substitute and a great recipe to make other combinations! SMALL BATCH - I am transitioning to cook for 1. Note: due to fresh fruit they do soften and fruit bleeds as they sit.
prep time
20 Min
cook time
13 Min
method
Bake
yield
8 serving(s)
Ingredients
- SCONES
- 1 cup all purpose flour
- 2 tablespoons monkfruit sweetener (extra for sprinkling)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 4 tablespoons cold, salted butter (1/2 stick)
- 1/3 cup heavy cream
- 1 bag lavender tea (or loose)
- 1 large egg yolk (reserve white)
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice (from zested lemon)
- 1/2 cup fresh bluberries (heaping)
- GLAZE
- 1/4 cup powdered swerve (or powdered sweetner of your choice)
- 1+ teaspoon lemon juice (or until desired consistency)
How To Make sf blueberry, lemon & lavender scones
-
Step 1Heat oven to 425° F (220° C). Line a large baking sheet with parchment paper or use a silicone liner.
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Step 2Measure out heavy cream (I use a glass measuring cup big enough to mix additional ingredients), warm slightly in the microwave (15-20 seconds) open tea bag/use loose leaf tea pour into cream to steep.
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Step 3In a large mixing bowl, stir together flour, sugar, baking powder, salt, and baking soda.
-
Step 4Using a pastry blender, a fork, or your fingertips, cut butter into flour mixture until mixture resembles fine crumbs.
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Step 5Using a fine mesh sieve, strain cream (if you choose). In a small bowl (or glass measuring cup), whisk together cream, egg yolk, lemon juice, and lemon zest. Pour into flour mixture and stir until just combined. DO NOT OVER MIX! Gently stir in the blueberries.
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Step 6Turn dough out onto a lightly floured work surface. Knead very lightly and form a 5" x 5" circle that is 1" thick. Cut circle into four wedges and place on prepared baking sheet.
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Step 7Whisk reserved egg white, and brush over wedges. Sprinkle with additional Monkfruit if you desire. Bake 12-13 minutes, until golden brown.
-
Step 8Let cool on baking sheet for 5 minutes, then transfer onto a wire rack to cool completely, about 20 minutes. -
Step 9GLAZE: In a small bowl, whisk together powdered sweetener and lemon juice until smooth. Spoon over cooled scones. Enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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