Weight Watchers Blueberry Lemon Scones.

Ingredients:

• 1 ½ cups all-purpose flour (or whole wheat for extra fiber)
• 2 tbsp granulated sugar substitute (like Stevia or Monk Fruit)
• 1 ½ tsp baking powder
• ¼ tsp salt
• 3 tbsp light butter (cold, cubed)
• ½ cup unsweetened almond milk (or skim milk)
• 1 tsp vanilla extract
• Zest of 1 lemon
• ½ cup fresh or frozen blueberries
• 1 egg white (for brushing, optional)

Instructions:

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar substitute, baking powder, and salt.
3. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
4. Stir in almond milk, vanilla, and lemon zest until just combined. Do not overmix.
5. Gently fold in the blueberries.
6. Transfer the dough onto a floured surface, form it into a 1-inch thick circle, and cut into 6-8 wedges.
7. Place on the prepared baking sheet, brush with egg white for a golden top (optional).
8. Bake for 18-20 minutes or until lightly golden.
9. Let cool slightly before serving.