Go Back

Low Sugar Blueberry Scones

Delicious and guilt-free, these low sugar blueberry scones are perfect for breakfast or an afternoon treat, offering a healthy alternative without sacrificing flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups whole wheat flour or substitute with gluten-free flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup sugar substitute such as erythritol or stevia
Wet Ingredients
  • 1/2 cup cold milk or cream or non-dairy milk for vegan option
  • 1 tsp vanilla extract
Other Ingredients
  • 1 cup blueberries fresh or frozen (do not thaw)
  • 1/2 cup cold butter or plant-based alternative for vegan option

Method
 

Preparation
  1. Ensure all ingredients, especially the butter, are very cold.
  2. In a large bowl, whisk together the dry ingredients: whole wheat flour, baking powder, salt, and sugar substitute.
Combining Ingredients
  1. Cut the cold butter into the dry mixture until it resembles coarse crumbs, leaving some pea-sized pieces.
  2. In a separate bowl, whisk together the wet ingredients and gently fold in the blueberries.
  3. Create a well in the dry ingredients and pour in the wet mixture. Mix just until combined; do not overmix.
Shaping and Baking
  1. Turn the dough out onto a floured surface and pat into a 1-inch thick disc.
  2. Cut into desired shapes using a cutter or knife, re-rolling scraps if necessary.
  3. Transfer to a parchment-lined baking sheet, brush with milk for a golden top, and bake in a preheated oven at 400°F (200°C) for 12-18 minutes.
  4. Allow to cool slightly on a wire rack before serving.

Notes

Serve warm with unsweetened Greek yogurt or fruit compote. Store in an airtight container at room temperature for 2-3 days or freeze for up to 3 months.