Blueberry and Lemon Thyme Scones with Sweet Lemon Cream - Recipe

view recipe online: https://www.recipetips.com/recipe-cards/t--34754/blueberry-and-lemon-thyme-scones-with-sweet-lemon-cream.asp

Directions

Preheat oven to 425°. Combine the first 11 ingredients except butter and buttermilk into a large mixing bowl. Add cubed butter and press butter into dry mixture by hand until butter mixture is coarse, not smooth. Add buttermilk slowly and mix dough together until lightly combined. Remove dough to a floured surface and knead until ingredients are blended but dough is not over worked. Roll dough with a rolling pin until 2/3-inch thick. Cut out with a 2 round cutter (re- roll dough when needed) and arrange on a baking sheet lined with parchment paper. Bake at about 6 minutes until tops of scones are golden brown. Remove from oven and serve warm with Sweet Lemon Cream.

Sweet Lemon Cream: Place the remaining ingredients into the bowl of an electric mixer. Whip on medium speed until mixture is fluffy and homogenous. Serve with Blueberry and Lemon Thyme Scones. Makes 12 servings.

Ingredients
-		1/2 cup all-purpose flour
-		1 1/2 cups soft cake flour
-		3 teaspoons baking powder
-		4 ounces butter, cubed
-		1/4 cup SPLENDA® Sugar Blend
-		1/2 cup dried blueberries
-		3/4 cup buttermilk
-		1 tablespoon lemon zest
-		1/2 teaspoon ground nutmeg
-		1/2 teaspoon ground cloves
-		3 sprigs lemon thyme, stems removed, whole leaves
-		Sweet Lemon Cream
-		8 ounces Neufchatel cream cheese
-		3 tablespoons SPLENDA® Sugar Blend
-		1 lemon, zest and juice
-		1 teaspoon vanilla extract