Angela Tustin’s Blueberry and Lemon Thyme Scones

Makes 12 Servings


1/2 cup all-purpose flour
1 1/2 cups soft cake flour
3 tablespoons 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 nutmeg
1/2 teaspoon cloves
3 sprigs lemon thyme, stems removed, whole leaves
8 ounces Neufchatel cream cheese
3 tablespoons SPLENDA® Sugar Blend
1 lemon, zest and juice
1 teaspoon vanilla extract


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 (this is especially fun for the kiddies, but beware, it can get messy).

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 for approximately 6 minutes until tops of scones are golden brown. Remove from oven and serve warm with Sweet Lemon Cream (recipe below).

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.

Nutritional Information

Calories 270
Calories from Fat 110
Fat 13g (sat 8g)
Cholesterol 35mg
Sodium 350mg
Carbohydrate 32g
Fiber 1g
Sugar 13g
Protein 5g


Recipe courtesy of Splenda.com.

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