Blueberry Lemon Scones with stevia

by Kate Horning
(Lexington, KY)

Stevia Blueberry Lemon Scones

Recipe used with permission from Kate at A Healthy Passion. Click the link for more pictures to go along with this recipe.

Ingredients:

2 cups whole wheat pastry flour

1/3 cup NuNaturals stevia baking blend or sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon sea salt

8 tablespoons unsalted butter, frozen

1/2 cup dried blueberries

1 tbsp lemon zest

1/2 cup sour cream

1 large egg

Directions:

Preheat oven to 400 degrees. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in blueberries. In a small bowl, whisk sour cream, lemon zest, and egg until smooth. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) Place on a lightly floured surface and roll out about 3/4-inch thick. Sprinkle with 1 tsp. of sugar. Use a sharp knife to cut into 12 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 minutes. Cool for 5 minutes and serve warm or at room temperature.