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I've never had the opportunity to make Blueberry Scones before, but when the opportunity came to work with Truvia Zero Calorie Sweetener and Bigelow Tea, I knew it was a perfect opportunity to make a recipe by my idol, Ina Garten. I found a rendition of her Strawberry Scones from a blog called Le Petite Brioche and she made some Orange Blueberry Scones! I knew that this was the recipe to try and it was just heaven, not to mention that I swapped out the real sugar for the Truvia Baking Blend. Honestly, I couldn't tell the difference. I am not one to make substitutions while baking because I believe the baking gods will bite my butt and curse me with gross food. These scones were everything I imagined and more. Go on Brits with your bad self and keep making these delicious scones while us Americans keep trying to imitate them! So to start you want to get all your supplies together. I headed to Target to get my Truvia sweetener and my Bigelow Tea. If you have a smart phone and don't have the Cartwheel app, get it now! You can save 10% off Truvia and download a $.55 coupon here, that's double savings. Your recipe consists of –
- 2 cups all-purpose flour
- 1/4 cup Truvia Baking Blend
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 tablespoon grated orange zest
- 1 stick cold unsalted butter, cut into cubes
- 1 large egg, lightly beaten
- 1/2 cup cold heavy cream
- 1 cup blueberries, fresh or frozen
- extra heavy cream for brushing the tops
- Truvia sugar for sprinkling the tops
Now, get out your mixer with a paddle attachment, if you have a whisk, that's ok – just fold in your blueberries at the end. You'll want to add your Flour, Truvia, Baking Powder, Orange Zest, Salt and Butter into your mixing bowl and beat on low-speed. Combine your egg and heavy cream in a separate cup and add to your mixture and mix until it is just combined. Turn your mixer off and then add the blueberries. On low-speed, mix until they are just combined. Turn your dough out onto a lightly floured surface. If your dough is too dry at this point, just add a bit of cream, a teaspoon at a time. Flour your surface and release your dough onto in. You may need to knead it just to tighten everything up. Now, form your dough into a square and about 3/4 of an inch thick. You'll want to cut it into 4 squares and then divide those squares into triangles for the classic scone look. Transfer them onto a baking sheet and brush with a bit of extra cream and a slight amount of the Truvia to glaze the top. Bake at 400° for 20-25 minutes. They will be firm when they are ready. Now you're ready to have afternoon tea! I chose the Vanilla Chai flavor of Bigleow Tea. I know I am Mormon and shouldn't drink tea but there are some things that I have occasionally that are my guilty pleasures. I added some cream and sugar and it tasted delicious. I also drink frappes! GASP! I'm going to hell and I know it. Another great thing that the Bigelow Tea can be used for is dying things. You can dye clothes, tablecloths, coffee filters, doilies, lots and lots of things to give it an antique look. Tea isn't just for drinking anymore. I really fell in love with the picture I took above just because those deep browns are just beautiful and you can really only find them in the natural things that combine to make Tea. So tell me, what your favorite Tea or Tea Time treat? I'd love to know! Thanks so much for stopping by, I hope that you make these for yourself. I tell you that they are heavenly, trust me!
Make sure you follow Truvia on Twitter/Facebook and Bigelow Tea on Twitter/Facebook
If you'd like to request a free sample of Truvia, go here.
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Steph @ Crafting in the Rain says
I totally want to try these scones for breakfast–yum!
These scones sound delicious and I love that they are just a little better for you with the Truvia. #client
You are going to love them!
Jillene @ "inkhappi" says
I’ve always been afraid of scones but this looks so easy and do-able let alone delicious. I really want to try this recipe!
They were so easy! I was also intimidated from scones but I was so surprised. It was 10 minutes from the dough to the oven.
Lisa at Mabey She Made It says
Beautiful photos, Lindsay!