Blueberry Lemon Scones Recipe | Zero Calorie Sweetener & Sugar Substitute | Splenda Sweeteners

Ingredients

• For the scones:
• 1 ½ cups cake flour
• ½ cup all-purpose flour
• ¼ cup Splenda® Sugar Blend
• 3 tablespoons baking powder
• ½ cup dried blueberries
• 1 tablespoon lemon zest
• ½ teaspoon nutmeg
• ½ teaspoon cloves
• Leaves from 3 sprigs lemon thyme
• 4 ounces cold butter, cubed
• ¾ cup buttermilk
• For the lemon cream:
• 8 ounces reduced fat cream cheese
• 3 tablespoons Splenda® Sugar Blend
• Juice and zest of 1 lemon
• 1 teaspoon vanilla extract