Introduction

These blueberry scones are a delightful treat perfect for breakfast or afternoon tea. Light, tender, and bursting with fresh blueberries, they offer a subtle sweetness with the help of a stevia-based sweetener. Easy to make and wonderfully satisfying, they are sure to become a favorite.

A dark wooden tray holds seven golden-brown triangular scones, each with visible blueberries baked inside and thin white icing drizzled over the top. To the upper right on a white bowl with a scalloped edge, a mix of fresh red strawberries, raspberries, and blueberries peek out. A single scone rests on a white plate with a blue rim near the bowl. Fresh blueberries and a single strawberry are scattered nearby on a white marbled surface. To the left, a small white bowl with blue stripes contains two halves of a blood orange. Above it is a small white bowl with a blue rim filled with white cream and a silver spoon. A white cup filled with coffee is placed on the right edge. The scene is bright and inviting, with a checkered blue and white cloth in the background. 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. Set aside.
Step 3: Grate the salted butter into a large bowl using the large holes of a box grater.
Step 4: Sift the dry flour mixture into the bowl with the grated butter.
Step 5: Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs, then gently toss in the fresh blueberries.
Step 6: In a small bowl, whisk together the sour cream, Truvia sweetener, and egg until combined.
Step 7: Stir the sour cream mixture into the flour mixture using your fingers until the dough starts to clump together, then use your hands to form it into a ball. The dough may seem dry at first but will come together as you work it.
Step 8: Place the dough on a lightly floured surface and gently pat it into a 9-inch circle.
Step 9: Use a sharp knife to cut the dough into 8 equal triangle pieces, like slicing a pie.
Step 10: Arrange the scones on the prepared baking tray, about 1 inch apart.
Step 11: Bake in the preheated oven for about 15 minutes, or until the scones are golden brown.
Step 12: Let the scones cool for 5 minutes before serving. They are best enjoyed warm.

Tips & Variations

For a dairy-free option, substitute the sour cream with coconut cream or a plant-based yogurt.
Try adding a teaspoon of lemon zest to the dough for a fresh citrus twist.
Use frozen blueberries if fresh are not available, but do not thaw them before mixing to prevent bleeding.
Brush the tops with a little milk or cream before baking for a shiny, golden finish.

Storage

Store the scones in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 5 days or freeze for up to 2 months. Reheat by warming in a preheated oven at 350°F (175°C) for 5–7 minutes or until heated through to maintain their texture.

How to Serve

The image shows seven triangle-shaped scones with a golden-brown color and pieces of blueberry inside, arranged on a dark wooden tray. Each scone has white icing drizzled in thin lines across the top. In the background, there is a white bowl filled with mixed berries including strawberries, raspberries, and blueberries, some spilled on the white marbled surface. To the right, a white plate with a blue rim holds a similar scone. A cup of dark coffee sits near the plate, and a small bowl with light cream and a spoon is at the top left. A round bowl with halved oranges is at the bottom left, all set on the white marbled surface with a blue and white checkered cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of Truvia sweetener?

Yes, you can substitute regular granulated sugar in equal amounts if you prefer. Keep in mind that the scones may be slightly sweeter and have a different texture.

How do I prevent the blueberries from sinking to the bottom?

Gently tossing the blueberries in a small amount of flour before folding them into the dough helps keep them evenly distributed and prevents sinking.