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Blueberry Scones Recipe


Atkins Blueberry Scones
6.3g
Glucides nets Atkins™
Prep Time:45 Minutes
Style:French
Cook Time:25 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.

7.3g

Protein

18.2g

Fat

2.2g

Fiber

218.5cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 0 1/4cupSOUR CREAM Daisy Brand
  • 6tablespoonUnsalted Butter Stick
  • 1tspSALT Morton Salt, Inc.
  • 1largeEGG Just, Inc.
  • 0 2/3cupHEAVY CREAM Whole Foods Market, Inc.
  • 3tbspSucralose Based Sweetener (Sugar Substitute)
  • 1cupBLUEBERRIES Dole Packaged Foods, LLC
  • 2tspLemon Zest
  • 3tspBaking Powder (Sodium Aluminum Sulfate, Double Acting)
  • 1 1/2cupWhole Grain Soy Flour

DIRECTIONS

  1. In a food processor, pulse soy flour, sugar substitute, salt, and baking powder for 5 seconds, just to combine. Add butter and pulse until mixture resembles a coarse meal, about 30 seconds. Pour into a large mixing bowl and toss with blueberries and lemon zest. 
  2. In a large liquid measuring cup or small bowl, whisk heavy cream, sour cream and egg until well-mixed. Pour over the dry mixture and stir with a fork just until combined. Dough will be loose.
  3. Chill the dough for 30 minutes. Preheat oven to 375°F. Pack a 1/3 measuring cup with dough to create 10 equal-sized balls and pat each piece into a disk measuring 2 to 3-inches across. Space disks evenly on ungreased baking sheets, leaving one inch between each scone.
  4. Bake scones for about 25 minutes, until bottoms are golden brown and tops are light golden. Cool on baking sheet set on a wire rack.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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