Description
These Blueberry Scones are a delightful, lightly sweetened treat made using Truvia® Stevia for a healthier twist. They feature fresh blueberries folded into a tender, buttery dough enriched with sour cream, resulting in moist, flavorful baked scones perfect for breakfast or tea time.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/3 cup Truvia® Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener
Wet Ingredients
- 8 tablespoons Salted Butter (grated)
- 1 cup Fresh Blueberries
- 1/2 cup Sour Cream
- 1 Large Egg
Instructions
- Preheat and Prepare Baking Tray: Preheat your oven to 400 degrees F (200 degrees C) and line a baking tray with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and baking soda. Set this mixture aside for later use.
- Grate Butter: Using the large holes of a box grater, grate the cold salted butter into a large bowl to help it incorporate evenly and create a flaky dough texture.
- Sift Dry Ingredients into Butter: Sift or sprinkle the dry flour mixture into the grated butter to evenly distribute the ingredients.
- Combine Butter and Dry Ingredients: Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Then gently fold in the fresh blueberries, taking care not to break them.
- Mix Wet Ingredients: In a small bowl, whisk together the sour cream, Truvia® sweetener, and the large egg until well combined and smooth.
- Form the Dough: Add the sour cream mixture to the flour and butter mixture. Using your fingers, stir until the dough starts to clump together, then use your hands to shape it into a cohesive ball. The dough might seem dry initially but will come together as you work it.
- Shape the Dough: Transfer the dough onto a lightly floured surface and gently pat it into a 9-inch circle, ensuring an even thickness.
- Cut into Triangles: With a sharp knife, cut the dough circle into 8 equal triangular pieces, much like slicing a pie.
- Arrange on Baking Tray: Place the triangles on the prepared baking tray, spacing them about 1 inch apart to allow room for expansion during baking.
- Bake: Bake the scones in the preheated oven for about 15 minutes or until the tops turn golden brown and a toothpick inserted comes out clean.
- Cool and Serve: Let the scones cool on the tray for 5 minutes. They are best enjoyed warm, fresh out of the oven.
Notes
- Use cold butter for a flakier texture in your scones.
- Handle the dough gently to avoid crushing the blueberries and turning the dough purple.
- If fresh blueberries are not available, frozen blueberries can be used but do not thaw before mixing.
- Serve scones warm with butter, jam, or clotted cream for the best flavor experience.
- Store any leftovers in an airtight container and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: blueberry scones, stevia scones, healthy scones, low sugar scones, breakfast baked goods
