1tablespoonheavy creamhalf and half, or almond milk
2teaspoonwater
Instructions
Preheat oven to 350. Line a baking sheet with parchment paper.
Add the dry ingredients to the food processor. Pulse until combined. Add the cream, egg, butter, and extract. Pulse until crumbs form. Process until the dough comes together into a ball. This can take a minute or two.
Add the blueberries and stir them in gently.
Press the dough into two circles on the baking sheet. Cut each into 8 wedges. Spread them out so there is at least half an inch between the scones.
Bake for 20 minutes until golden and firm. Cool completely.
Stir together the icing ingredients and drizzle on the cooled scones.
Notes
Nutrition: This recipe makes 16 small scones. They have 4 net carbs per serving.Notes on Sweeteners: