Think how nice it would be to have a mason jar of scone mix, ready to use – and all you do is add in cool water, knead, cut and bake. You don’t need to have fresh butter or milk on hand, it’s all from your pantry and can be kept long-term in the pantry as well. The scones use both freeze-dried butter powder and sour cream powder.
Sugar Free Lemon Blueberry Scones
- 2½ cups all-purpose flour (plus more for kneading)
- ½ cup sugar substitute (used Splenda, but any 1:1 can be used) (use granulated sugar if you prefer)
- ½ cup butter powder
- 1/3 cup sour cream powder
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 3 packets True Lemon
- ¾ cup dried blueberries (3 ounces or so) (Can substitute chocolate chips, dried cranberries, raisins, etc)
If storing long-term, add ingredients into a mason jar from flour to True Lemon, pack the blueberries in a snack bag, add to the top. Seal tightly.
Otherwise, preheat oven to 425°, line a baking sheet with parchment paper.
Add all ingredients into a mixing bowl and stir in 1½ cups cool water. Stir till blended.
Sprinkle more flour onto a work surface, scrape dough onto it. Using a bench scraper, fold over the dough, adding more flour as needed, repeating the folding of the dough, till it is no longer wet/sticky.
Pat out to about a 9″ circle.
Cut into 8 wedges.
Lift each wedge with the bench scraper and place on the baking sheet, so the sides do not touch each other.
Bake for about 18 to 20 minutes, or until lightly golden brown on top.
Let rest for a few minutes to cool. Serve warm, split in half, with butter spread on.
Makes 8 scones.