SF BLUEBERRY, LEMON & LAVENDER SCONES

SF Blueberry, Lemon & Lavender Scones image

Provided by Brandi Kirkpatrick @IdGirl25

Number Of Ingredients 16

SCONES
1 cup(s) all purpose flour
2 tablespoon(s) monkfruit sweetener (extra for sprinkling)
1 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/8 teaspoon(s) baking soda
4 tablespoon(s) cold, salted butter (1/2 stick)
1/3 cup(s) heavy cream
1 bag(s) lavender tea (or loose)
1 large egg yolk (reserve white)
1 tablespoon(s) lemon zest
1 tablespoon(s) lemon juice (from zested lemon)
1/2 cup(s) fresh bluberries (heaping)
GLAZE
1/4 cup(s) powdered swerve (or powdered sweetner of your choice)
1+ teaspoon(s) lemon juice (or until desired consistency)

Steps:

Heat oven to 425° F (220° C). Line a large baking sheet with parchment paper or use a silicone liner.
Measure out heavy cream (I use a glass measuring cup big enough to mix additional ingredients), warm slightly in the microwave (15-20 seconds) open tea bag/use loose leaf tea pour into cream to steep.
In a large mixing bowl, stir together flour, sugar, baking powder, salt, and baking soda.
Using a pastry blender, a fork, or your fingertips, cut butter into flour mixture until mixture resembles fine crumbs.
Using a fine mesh sieve, strain cream (if you choose). In a small bowl (or glass measuring cup), whisk together cream, egg yolk, lemon juice, and lemon zest. Pour into flour mixture and stir until just combined. DO NOT OVER MIX! Gently stir in the blueberries.
Turn dough out onto a lightly floured work surface. Knead very lightly and form a 5" x 5" circle that is 1" thick. Cut circle into four wedges and place on prepared baking sheet.
Whisk reserved egg white, and brush over wedges. Sprinkle with additional Monkfruit if you desire. Bake 12-13 minutes, until golden brown.
Let cool on baking sheet for 5 minutes, then transfer onto a wire rack to cool completely, about 20 minutes.
GLAZE: In a small bowl, whisk together powdered sweetener and lemon juice until smooth. Spoon over cooled scones. Enjoy.