Blueberry Lemon Scones

To make the scones:

1. Preheat oven to 425°F. Line a baking sheet with parchment.
2. In a bowl, combine flours, Splenda Sugar Blend, baking powder, dried blueberries, lemon zest, nutmeg, cloves, and lemon thyme leaves.
3. Using your hands or two knives, cut butter into flour mixture until coarse crumbs form. Pour buttermilk over mixture and mix gently until dough comes together with little loose flour in the bowl.
4. Transfer to a lightly floured surface and knead lightly just until dough forms a ball. Press into a round about ⅔” thick.
5. Use a 2” round cutter to cut out scones, rerolling scraps. Transfer scones to baking sheet.
6. Bake for 12–15 minutes until tops of scones are golden brown. Remove from oven and serve warm.

To make the lemon cream:

1. Place the remaining ingredients into the bowl of an electric mixer and whip on medium speed until mixture is fluffy and homogenous.
2. Serve with Blueberry-Lemon Thyme Scones.