Blueberry Scones

Total Time: 30m
Servings: 8
Serving Size: 1
Level: Medium
Calories: 250

Breads and Muffins Breakfast Dessert Snacks Diabetes Friendly Vegetarian

Ingredients

2 cups all-purpose flour
1/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp lemon zest
1/4 cup sugar
1 stick (8 Tbs) butter, cut into 1/8 inch pieces
1 cup blueberries, frozen
1/2 cup milk
1/2 cup siggi’s vanilla filmjölk

Nutrition Facts per serving

Calories 250, Protein 4g, Total Fat 12g, Saturated Fat 7g, Cholesterol 30mg, Sodium 120mg, Total Carbohydrates 33g, Sugars 10g

Preparation

Preheat oven to 420*F

In a large bowl, combine the flour, baking soda, baking powder, salt, lemon zest, and sugar.

In a small bowl, whisk together the milk and filmjölk and set aside.

Using a fork, slowly cut the cold butter into the flour mixture until the texture is crumbly and coarse.

Add the milk mixture to the flour mixture and slowly combine with a spatula. Add the blueberries and gently fold. Don’t over mix.

Dump the mixture onto a floured surface. Form into a 12 inch circle and slice into 8 segments. Before baking, brush with about 1 Tbs melted butter and sprinkle with a touch of sugar. This is optional.

Place on a buttered baking tray and bake for about 18-20 minutes or until golden brown on top. Cool and enjoy!