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LEMON BLUEBERRY SCONES

Scrumptious naturally sweet scones for any occasion!

Ingredients

Scone Ingredients 

  • 2 cups all-purpose flour + extra for dusting
  • ¼ cup Purecane™ zero calorie baking sweetener
  • 2 tablespoons fresh lemon zest (about 2 lemons)
  • ½ teaspoon salt
  • 2 ½ teaspoons baking powder
  • 1 stick of unsalted butter (very cold)
  • ¾ cup heavy cream  
  • 1 egg
  • 1 ½ teaspoon vanilla extract
  • 1 cup of fresh or frozen blueberries

Optional Lemon Icing Ingredients 

 

Directions

  1. Preheat the oven to 400℉. Line a baking sheet with parchment paper. 
  2. In a large bowl, combine flour, Purecane™ zero calorie baking sweetener, lemon zest, baking powder, and salt.
  3. Cut up very cold butter (you can even pop in the freezer for a few minutes) into tiny pieces using a pastry cutter, box grater, or a knife. Add it to the flour mixture and combine with a fork or your hands until you’ve got pea-sized crumbs. 
  4. Add your wet ingredients to a separate small bowl: heavy cream, egg, and vanilla extract. Mix until just combined. 
  5. Combine your wet ingredients with your crumbly flour mixture. Fold in the fresh or frozen blueberries.
  6. Dust a small amount of all-purpose flour onto the counter where you’re working. Pour your scone mixture onto the dusted counter and roll the dough into a ball shape. Be careful not to over-knead the dough.
  7. With the palm of your hand or a plate, gently flatten the dough. 
  8. Cut your circular scone dough into 6 slices and brush the top with a little heavy cream. 
  9. Place your scones onto the prepared baking sheet. Bake scones for 25-29 minutes or until edges are a light golden brown. Remove from the oven and allow to cool slightly before serving. They’re best served warm or at room temperature. 
  10. Optional: As the scones are baking, combine the icing ingredients (Purecane™ Confectioners Sweetener and lemon zest) together in a small bowl. 
  11. Drizzle icing over warm scones, or serve them with a light dusting of Purecane™ Confectioners Sweetener and some jam. Enjoy!

Recipe Tips

You will love the taste of Purecane Baking Sweetener and how similar it browns to sugar. Here are a few tips to help you enjoy your Purecane baking experience:

  • Don’t forget to bring your butter to room temperature if you are blending butter with Purecane.
  • Purecane will take a little longer to blend with butter, but it is worth the wait.
  • If you prefer a moister baked result, consider increasing your eggs or the amount of butter you use.
  • For recipes calling for 1 cup or more of PURECANE™ Baking Sweetener, you may wish to add 1/8 teaspoon of salt for a better balanced sweetness.
Made with Purecane
LEMON BLUEBERRY SCONES
LEMON BLUEBERRY SCONES

Scrumptious naturally sweet scones for any occasion!

Ingredients

Scone Ingredients 

  • 2 cups all-purpose flour + extra for dusting
  • ¼ cup Purecane™ zero calorie baking sweetener
  • 2 tablespoons fresh lemon zest (about 2 lemons)
  • ½ teaspoon salt
  • 2 ½ teaspoons baking powder
  • 1 stick of unsalted butter (very cold)
  • ¾ cup heavy cream  
  • 1 egg
  • 1 ½ teaspoon vanilla extract
  • 1 cup of fresh or frozen blueberries

Optional Lemon Icing Ingredients 

 

Directions

  1. Preheat the oven to 400℉. Line a baking sheet with parchment paper. 
  2. In a large bowl, combine flour, Purecane™ zero calorie baking sweetener, lemon zest, baking powder, and salt.
  3. Cut up very cold butter (you can even pop in the freezer for a few minutes) into tiny pieces using a pastry cutter, box grater, or a knife. Add it to the flour mixture and combine with a fork or your hands until you’ve got pea-sized crumbs. 
  4. Add your wet ingredients to a separate small bowl: heavy cream, egg, and vanilla extract. Mix until just combined. 
  5. Combine your wet ingredients with your crumbly flour mixture. Fold in the fresh or frozen blueberries.
  6. Dust a small amount of all-purpose flour onto the counter where you’re working. Pour your scone mixture onto the dusted counter and roll the dough into a ball shape. Be careful not to over-knead the dough.
  7. With the palm of your hand or a plate, gently flatten the dough. 
  8. Cut your circular scone dough into 6 slices and brush the top with a little heavy cream. 
  9. Place your scones onto the prepared baking sheet. Bake scones for 25-29 minutes or until edges are a light golden brown. Remove from the oven and allow to cool slightly before serving. They’re best served warm or at room temperature. 
  10. Optional: As the scones are baking, combine the icing ingredients (Purecane™ Confectioners Sweetener and lemon zest) together in a small bowl. 
  11. Drizzle icing over warm scones, or serve them with a light dusting of Purecane™ Confectioners Sweetener and some jam. Enjoy!