Introduction

These blueberry scones are a delightful blend of tender crumb and juicy fruit, perfect for a cozy breakfast or afternoon snack. Lightly sweetened and bursting with fresh blueberries, they’re easy to make and sure to impress.

The image shows a wooden tray holding eight triangular scones with a golden-brown color and visible blueberries baked inside. Each scone is drizzled with white icing in a zigzag pattern on top. To the right, there is a white rimmed plate holding one similar scone. Nearby, a white bowl filled with mixed berries including blueberries, raspberries, and strawberries is placed on a white marbled surface. Scattered berries are spread around the surface along with a cup of coffee in a white cup and a small bowl with light brown sugar. To the left, a woman's hand holding a spoon is dipping into a small bowl of white icing, and next to it is a white bowl holding two halves of a blood orange. The whole setting is bright and fresh with a white marbled textured 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) and line a baking tray with parchment paper.

Step 2: In a medium bowl, mix the flour, baking powder, and baking soda together. Set aside.
Step 3: Grate the salted butter using the large holes of a box grater into a large bowl.
Step 4: Sieve the dry flour mixture into the grated butter.

Step 5: Use your fingers to work the butter into the flour mixture until it 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 begins to clump. Use your hands to form the dough into a ball. The dough may seem dry at first but will come together as you work it.

Step 8: On a lightly floured surface, gently pat the dough into a 9-inch circle.
Step 9: Use a sharp knife to cut the dough into 8 equal triangles, like slicing a pie.
Step 10: Place the scones on the prepared baking tray, spacing them about 1 inch apart.

Step 11: Bake for about 15 minutes until the scones are golden and cooked through.
Step 12: Let the scones cool for 5 minutes before serving. They are best enjoyed warm.

Tips & Variations

Use frozen blueberries if fresh aren’t available; just toss them in without thawing to prevent the dough from becoming too wet.

For a dairy-free version, substitute the sour cream with coconut yogurt or a plant-based sour cream alternative.
Add a teaspoon of lemon zest to the dough for a bright citrus flavor that complements the blueberries.
If you prefer sweeter scones, sprinkle a little raw sugar on top before baking for a crunchy finish.

Storage

Store any leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 3 months. Reheat frozen scones in a 350°F (175°C) oven for about 10 minutes or until warmed through to restore freshness.

How to Serve

A wooden tray holds seven triangular scones with a light golden brown color, dotted with dark blue blueberries and topped with a white icing drizzle in neat lines. Next to the tray is a white bowl filled with mixed berries including red strawberries, raspberries, and blue blueberries. To the right is a white plate with one scone, and in the lower right corner is a cup of black coffee. In the bottom left, a white bowl with blue stripes contains orange slices. The surface is a white marbled texture with a woman's hand holding a spoon over a small bowl of white icing. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener instead of Truvia?

Yes, you can substitute with an equal amount of granulated sugar, honey, or maple syrup, but note that liquid sweeteners may require adjusting the wet ingredients slightly.

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

Toss the blueberries with a little flour before folding them into the dough. This helps distribute them evenly and prevents them from sinking during baking.