Well, the rains have finally hit the Bay Area and that means cozy weekend mornings on the couch with my sweetie and the kitties instead of crazy weekend mornings running errands and… running, period. Oh, believe me, I’ve got big runs to do ~ I have a half-marathon coming up in 2 weeks! But when I’m not training this weekend, I’ll be happy to spend some time settling in with a good book (or three), a pot of tea, and some delicious homemade scones.

This recipe is variation on classic scone-making. Two tips before you begin making your scones:

• Use the coldest ingredients possible! The colder your ingredients, the lighter your scones will be.
• To “cut” the butter into the dry ingredients, use two butter knifes if you don’t have a pastry knife.
• You can make these truly sugar-free simply by omitting the sugar sprinkles on top! Use an egg wash or milk wash, or simply leave them as-is.

(Mostly) Sugar-Free Whole Wheat Blueberry Scones

Ingredients

• 2  cups whole wheat flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 2 Tbsp stevia
• 5 Tbsp butter
• 1 cup blueberries
• 1 cup half & half
• 1 Tbsp granulated sugar

Steps

1. Preheat the oven to 400F.
2. Sift together the flour, baking powder, salt, and stevia in a medium-sized bowl.
3. Chop the butter into small pieces, then cut into the dry ingredients until the mix forms pea-sized lumps.
4. Fold in the blueberries.
5. Gradually add the half & half until mixed together thoroughly.
6. On a floured surface, form the dough into a rectangle or circle.
7. With a floured knife, slice into triangles or squares.
8. Place on a baking sheet lined with parchment paper.
9. Sprinkle the scones with granulated sugar and gently (very gently!) press to adhere.
10. Bake at 400F for 15-20 minutes. Enjoy!

Adjust the recipe as necessary for your needs and tastes. You can determine the nutritional content of your final product using Recipe Calculator.

Do you have any big plans for this weekend?

Have you ever run a half-marathon??