Blueberry Scones

Recipe Ingredients

2 cups	220g / 7.8oz	Atkins Bake Mix
2 teaspoons	10ml	Baking powder
1 tablespoon	15ml	Grated lemon rind
1/2 teaspoon	2.5ml	Salt
2		Sugar substitute
2 cups	474ml	Blueberries
1 cup	237ml	Sour cream
2		Eggs
3 tablespoons	45ml	Butter - melted, cooled

Recipe Instructions

Heat oven to 350 degrees. In a mixing bowl, whisk bake mix, baking powder, zest, salt and sugar substitute; toss in blueberries to coat. In a separate bowl whisk sour cream, eggs and butter to combine. Mix dry ingredients with sour cream mixture to combine.

On an ungreased baking sheet, pat dough into an 8 circle. Cut into 8 wedges, but do not separate. Bake 55 minutes, until golden brown. Loosely cover with foil after 25 minutes to prevent overbrowning.

This recipe yields 8 servings.

Carbohydrates: 13 grams

Net Carbs: 9 grams

Fiber: 4 grams

Protein: 4.5 grams

Fat: 14 grams

Calories: 251

Source:
Atkins Cookbook at http://atkinscenter.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.