Moist, light scones with a golden crusty exterior are served warm with a sweet lemon cream.

Angela Tustin's Blueberry and Lemon Thyme Scones with Sweet Lemon Cream

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 ground nutmeg 1/2 teaspoon ground 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

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 at 425°F (220°C) for approximately 6 minutes until tops of scones are golden brown. Remove from oven and serve warm with Sweet Lemon Cream.
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.

Makes 12 servings.
Preparation Time: 15 Minutes
Total Time: 23 Minutes

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.