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