Introduction

Blueberry scones offer a delightful balance of buttery richness and fresh fruit flavor, perfect for breakfast or a cozy afternoon treat. This recipe uses a natural stevia sweetener for a lighter touch without sacrificing sweetness. You’ll enjoy warm, tender scones bursting with juicy blueberries in every bite.

The image shows seven triangular scones with a golden-brown color and studded with dark blueberries, arranged neatly on a dark wooden tray. Each scone has a drizzle of white icing in thin diagonal lines across the top. To the right, there is a white plate with blue trim holding another scone, and beside it a cup of coffee with a light brown surface. In the upper right, a white bowl filled with fresh strawberries, blueberries, and raspberries sits on a white marbled surface, with some berries scattered around. In the upper left corner, a small white bowl contains cream with a silver spoon, and below it is a white bowl with blue striped lines holding sliced blood oranges. A blue and white checkered cloth is partially visible near the berry bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup Truvia® Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener
2 cups All-Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
8 tablespoons Salted Butter
1 cup Fresh Blueberries
1/2 cup Sour Cream
1 Large Egg

Instructions

Step 1: Preheat the oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper.
Step 2: In a medium bowl, mix the all-purpose flour, baking powder, and baking soda together. Set aside.
Step 3: Grate the salted butter into a large bowl using the large holes of a box grater.
Step 4: Sieve the dry ingredients into the grated butter.
Step 5: Use your fingers to work the butter into the dry mixture until it resembles coarse crumbs. Gently toss in the fresh blueberries.
Step 6: In a small bowl, whisk together the sour cream, stevia sweetener, and large egg until combined.
Step 7: Stir the sour cream mixture into the flour mixture using your fingers until the dough begins to clump. Then, bring it together with your hands into a ball. It may seem dry initially but will come together as you work it.
Step 8: Lightly flour a surface and gently pat the dough into a 9-inch circle.
Step 9: Using a sharp knife, cut the dough into 8 equal triangular pieces, like a pie.
Step 10: Place the scones onto the prepared baking tray, spacing them about 1 inch apart.
Step 11: Bake in the preheated oven until golden, about 15 minutes.
Step 12: Let the scones cool for 5 minutes before serving. They are best enjoyed warm.

Tips & Variations

For a richer flavor, use cold butter straight from the fridge and avoid overworking the dough to keep the scones flaky.
Try adding lemon zest for a bright citrus note that pairs wonderfully with blueberries.
If fresh blueberries aren’t available, frozen berries can be used but do not thaw them to prevent excess moisture.
For a dairy-free version, substitute sour cream with a plant-based yogurt and use a dairy-free butter alternative.

Storage

Store blueberry scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly in foil or plastic wrap for up to 1 month. Reheat gently in a low oven or microwave before serving to restore their warmth and softness.

How to Serve

Seven triangular scones with a light golden brown color and visible blueberries inside are arranged on a dark wooden tray. Each scone is drizzled with thin white icing lines. To the upper right, a white bowl filled with red strawberries, red raspberries, dark blueberries, and light blueberries sits on a white marbled surface. Below the bowl, there is a white plate edged in blue holding one scone, and to the lower right, a white cup of dark coffee. On the left, a white striped bowl holds halved blood oranges, and a small white bowl with cream is nearby. A woman's hand holding a spoon is partially visible near the top left. The whole setup rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but it’s best to add them to the dough while still frozen to avoid adding extra moisture that can make the scones soggy.

What can I substitute if I don’t have sour cream?

You can substitute sour cream with plain yogurt or buttermilk in equal amounts. These will provide a similar tang and moisture to the dough.