sf blueberry, lemon & lavender scones

a recipe by
Brandi Kirkpatrick
Burley, ID

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.

serves 8
prep time 20 Min
cook time 13 Min
method Bake

Ingredients For sf blueberry, lemon & lavender scones

  • 1 c
    all purpose flour
  • 2 Tbsp
    monkfruit sweetener (extra for sprinkling)
  • 1 tsp
    baking powder
  • 1/4 tsp
  • 1/8 tsp
    baking soda
  • 4 Tbsp
    cold, salted butter (1/2 stick)
  • 1/3 c
    heavy cream
  • 1 bag
    lavender tea (or loose)
  • 1 lg
    egg yolk (reserve white)
  • 1 Tbsp
    lemon zest
  • 1 Tbsp
    lemon juice (from zested lemon)
  • 1/2 c
    fresh bluberries (heaping)
  • 1/4 c
    powdered swerve (or powdered sweetner of your choice)
  • 1+ tsp
    lemon juice (or until desired consistency)

How To Make sf blueberry, lemon & lavender scones

  • 1
    Heat oven to 425° F (220° C). Line a large baking sheet with parchment paper or use a silicone liner.
  • 2
    Measure 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.
  • 3
    In a large mixing bowl, stir together flour, sugar, baking powder, salt, and baking soda.
  • 4
    Using a pastry blender, a fork, or your fingertips, cut butter into flour mixture until mixture resembles fine crumbs.
  • 5
    Using 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.
  • 6
    Turn 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.
  • 7
    Whisk reserved egg white, and brush over wedges. Sprinkle with additional Monkfruit if you desire. Bake 12-13 minutes, until golden brown.
  • Scones cooling
    Let cool on baking sheet for 5 minutes, then transfer onto a wire rack to cool completely, about 20 minutes.
  • 9
    GLAZE: In a small bowl, whisk together powdered sweetener and lemon juice until smooth. Spoon over cooled scones. Enjoy.

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