Blueberry Scones

Ingredients:

2 cups  Atkins Bake Mix

2 teaspoons  baking powder

1 tablespoon  grated lemon rind

1/2 teaspoon  salt

2 packets  sugar substitute

2 cups  blueberries

1 cup  sour cream

2 eggs

3 tablespoons  butter -- melted, cooled

Heat oven to 350 degrees. 

In a mixing bowl, whisk bake mix, baking powder, zest, salt and sugar substitute; toss in blueberries to coat. 

In a separate bowl whisk sour cream, eggs and butter to combine. 

Mix dry ingredients with sour cream mixture to combine.

On an ungreased baking sheet, pat dough into an 8 circle. 

Cut into 8 wedges, but do not separate. 

Bake 55 minutes, until golden brown. 

Loosely cover with foil after 25 minutes to prevent overbrowning.

This recipe yields 8 servings.

Carbohydrates: 13 grams
Net Carbs: 9 grams
Fiber: 4 grams
Protein: 4.5 grams
Fat: 14 grams
Calories: 251

Comments:  These are great with herbal tea and English clotted cream, available at specialty food stores.

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