Nothing Says Blueberry Like Lemon Blueberry Scones!

A Tradition of Blueberry Picking

Nothing beats the taste of fresh blueberries! Doug and I have a cherished tradition of picking blueberries at 5 Sons Farm in Talking Rock, GA. We love having blueberries in the freezer all year long. This means multiple trips, where we often pick gallons of blueberries for baking pies throughout the year.

This year, I decided to experiment with a new recipe using a healthy sugar substitute and our newly rendered lard. I also enjoy making homemade buttermilk from regular milk and white vinegar. Additionally, I love the refreshing taste of lemons, and I want a lemon pop in every bite of my scones!

Adapting the Perfect Recipe

After trying several recipes, I finally adapted my version from Sally’s Baking Addiction's Lemon Blueberry Scones. I incorporated Truvia Cane Sugar, homemade lard, a whole lemon, and homemade buttermilk to achieve the ideal flavor and texture. While almond, oat, and whole wheat flours may be healthier options, I choose not to skimp on all-purpose flour. The texture of the scone is crucial to create a true scone. Scones made with alternative flours can taste more like cake.

Why Sugar Substitutes Matter

The flavor of natural sweeteners like Stevia is outstanding. We are diligent about avoiding processed sugars that can make me feel drained. After two years of limiting sugar intake, I found that eating sugar now makes me feel sluggish. Limiting sugar has helped me shed those stubborn 23 pounds and maintain a healthier weight!

The Right Fats Make a Difference

We appreciate the flakiness of scones, which is why we use homemade lard instead of butter. It’s surprising, but lard is a healthier option than butter. Lard is primarily monounsaturated fat, which can help lower LDL (bad) cholesterol. It also provides vitamins E and D, which are essential for our cells.

When making lard, ensure it's from leaf fat, which surrounds the kidneys of hogs that have been fed natural foods. It’s even better if they grazed in their natural environment, eating acorns or pesticide-free corn. Lard from the grocery store may contain harmful chemicals since you don't know what the animals consumed. Always ensure that your lard comes from a pig that lived healthily and happily!

Tips for Perfect Scones

To make delicious scones, ensure your ingredients are very cold. Chill them in the refrigerator or freezer before starting your preparation. This makes a significant difference in texture.

Finally, the homemade buttermilk, made with 1/2 cup of milk and 1/2 tablespoon of white vinegar, mixed with the zest of a whole lemon, gives the scones the tart flavor that true lemon lovers crave!

Lemon Blueberry Scones - Healthier Version

Ingredients

• 2 cups of all-purpose flour

• 3 tablespoons of Truvia Cane Sugar

• Zest of 1 lemon & lemon juice

• 2 1/2 teaspoons baking powder

• 1/2 teaspoon kosher salt

• 1 1/2 cups blueberries (because we LOVE blueberries)

• 1/2 cup homemade lard

• 1/2 cup homemade buttermilk (1/2 cup milk + 1/2 tablespoon white vinegar)

• OPTIONAL: Juice of 1/2 lemon or 1-2 teaspoons lemon juice based on your taste

• 1 egg

• 2 teaspoons Vanilla Bean Extract or Paste

  
  

Lemon Blueberry Scones (fresh from the oven and cooling before drizzling Lemon Glaze on top).

Lemon Glaze

• 1/2 cup Stevia Confectioners Sugar

• 1-2 tablespoons lemon juice (mix thoroughly before drizzling on cooled scones)

  
  

Directions

1. Combine 1/2 tablespoon white vinegar with 1/2 cup milk. Let it sit while you mix the dry ingredients.

2. In a large bowl, whisk together the flour, Truvia Cane Sugar, baking powder, salt, and lemon zest.

3. Grate 1/2 cup lard into the flour mixture and gently combine. Then, add blueberries.

4. Place the flour mixture in the freezer while preparing the wet ingredients.

5. In another bowl, mix the egg, vanilla extract, and optional lemon juice into the homemade vanilla.

6. Gently drizzle the buttermilk mixture over the flour mixture, folding it in with a spatula. Take care not to overmix.

7. Transfer the dough onto floured wax paper and form it into a disc about 1/2-3/4 inch thick. Cut the disc into 8 pieces using a pizza cutter.

8. Arrange the disc on wax paper in a pie pan and freeze for 15 minutes.

9. Preheat your oven to 400 degrees Fahrenheit.

10. After 15 minutes, remove the disc from the freezer. Separate the scones and place them on a silicone mat on a cookie sheet.

11. Brush the tops of the scones with milk, buttermilk, or cream, and sprinkle with Truvia Cane Sugar.

12. Bake at 400 degrees for 13 minutes, then broil at 350 for a few minutes for a golden finish.

13. Let them cool before drizzling with lemon glaze.

These lemon blueberry scones are a huge hit among friends and family. They’re also the perfect way to finish a healthy breakfast. Plus, you have all day to burn off the white flour used in the scones, especially if you indulge in one heavenly scone!

If you enjoy this recipe, please let us know. Do you use substitutes to create healthier versions of your favorite recipes?

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