Recipes

Blueberry Scones with Lemon Glaze Recipe

Atkins Blueberry Scones with Lemon Glaze
4.7g
Net Carbs
Prep Time: 25 Minutes
Style:Other
Cook Time: 15 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
3.8g

Protein

7.2g

Fat

1.5g

Fiber

100.9cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 0 1/4 cup Butter, unsalted
  • 1 1/4 cup Almond Flour, Blanched
  • 0 1/4 cup Coconut Flour
  • 3 tsp Baking powder
  • 0 1/2 tsp Xanthan Gum
  • 0 1/4 tsp Salt
  • 3 tablespoon truvia
  • 0 1/2 cup Buttermilk, whole milk
  • 1 each Egg
  • 1 tsp Vanilla Extract
  • 0 1/2 cup Blueberries, fresh
  • 0 1/2 cup Confectioners (powdered) erythritol
  • 2 Tbsp Lemon Juice
  • 0 1/2 tsp Vanilla Extract

DIRECTIONS

  1. Place the butter in the freezer at least 2 hours before beginning this recipe. Preheat the oven to 400° and prepare two baking sheets with non-stick silicone mats or parchment paper.
  2. Into a large bowl, sift together the almond flour, coconut flour, baking powder, xanthan gum and salt. Whisk in the truvia.
  3. Using the large holes on a box grater, grate the frozen butter into the bowl with the flour. Stir to combine the butter and flour, ensuring that the butter does not clump into pieces larger than a pea size.
  4. In a small bowl, whisk together the buttermilk, egg and vanilla. Add to the flour and gently stir until all ingredients are just wet; do not overmix. Gently fold in the blueberries until evenly distributed. Scoop 1/8 cup mounds (about 1-inch thick) of the dough onto prepared baking sheets. Bake for 14-18 minutes, or until edges are golden brown, watching carefully to ensure the bottoms do not burn.
  5. While scones are baking, make the glaze. In a small bowl, whisk together the confectioners erythritol, lemon juice, and vanilla extract. Drizzle over the hot scones (a heaping teaspoon for each) just after taking them from the oven. These are best enjoyed warm. Store scones covered on the counter for five days, or in a freezer bag in the freezer for up to three months. Before serving, warm frozen scones in a 300 degree oven for 10-15 minutes. One serving is one scone.

Cooking Tip

Pro tip: place the box grater in the freezer for at least 30 minutes before grating the butter to allow the butter to stay cold for longer. In the summer, this also really helps to keep the butter from sticking to the box grater. No buttermilk? No problem! Mix 7 tablespoons of whole milk with 1 tablespoon lemon juice or white vinegar. Allow to sit at room temperature for about 5 minutes before using.

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