Description
These Blueberry Scones are a delightful treat made with fresh blueberries and a touch of stevia sweetener, providing a sweet yet low-sugar option. They are tender and flaky, perfect for breakfast or an afternoon snack, baked to golden perfection for a delicious homemade feel.
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 & Add-ins
- 8 tablespoons Salted Butter
- 1 cup Fresh Blueberries
- 1/2 cup Sour Cream
- 1 Large Egg
Instructions
- Preheat Oven and Prepare Tray: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine the 2 cups of all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon baking soda, then set aside.
- Grate Butter: Using the large holes of a box grater, grate 8 tablespoons of salted butter into a large bowl.
- Sift Dry Ingredients into Butter: Sift the flour mixture into the grated butter bowl to ensure even distribution.
- Combine Butter and Dry Mixture: Use your fingers to work the butter into the flour mixture until the texture resembles coarse crumbs. Then gently fold in 1 cup of fresh blueberries.
- Whisk Wet Ingredients: In a small bowl, whisk together 1/2 cup sour cream, 1/3 cup Truvia sweetener, and 1 large egg until fully combined.
- Form Dough: Add the sour cream mixture to the flour and butter mixture. Use your fingers to stir until the dough starts to clump together. Knead lightly by hand to form a ball; it may seem dry initially but will come together with gentle handling.
- Shape Dough: Lightly flour a surface, then pat the dough into a 9-inch circle.
- Cut Scones: Using a sharp knife, cut the dough into 8 equal triangle-shaped wedges, like slicing a pie.
- Arrange and Bake: Place the scones about 1 inch apart on the prepared baking tray and bake in the preheated oven for approximately 15 minutes until golden brown.
- Cool and Serve: Allow the scones to cool on the tray for 5 minutes before serving. They are best enjoyed warm.
Notes
- Make sure to use fresh blueberries to prevent excess moisture in the dough.
- Grating the butter helps distribute it evenly and creates a flaky texture.
- You can substitute sour cream with Greek yogurt if preferred.
- Do not overwork the dough to keep scones tender and light.
- If you like, brush the scones tops with a little milk or beaten egg before baking for a shinier crust.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: blueberry scones, low sugar scones, stevia sweetened scones, breakfast scones, homemade scones
