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Correo Electrónico
Ingredientes
- Scones:
- 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
- Sweet Lemon Cream:
- 8 ounces Neufchatel cream cheese
- 3 tablespoons SPLENDA® Sugar Blend
- 1 lemon, zest and juice
- 1 teaspoon vanilla extract
- Serving Size: 1 scone, 2 tablespoons sweet lemon cream
View Full Recipe at Cooking with Kimberly
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