Blueberry Scones

Before I get to the recipe, let’s talk about where I got the idea from.

Over the weekend I picked up this little beauty:

Yep, I picked up Mama Pea’s Cookbook.  I absolutely love her blog so I couldn’t wait to get her cookbook.  Let me tell you, I love this book.  It is full of funny stores and fantastic recipes.  So I had to make her Blueberry Scones recipe with a few modifications because my family isn’t vegan (not yet anyway).

Blueberry Scones



  • 1/2 c Milk
  • 1/4 c. Cream cheese
  • 1 t Lemon juice
  • 1/2 t. Baking soda
  • 1 c. All-purpose flour
  • 1 c. Whole wheat flour
  • 1/2 c. Truvia
  • 1 1/2 t. Baking powder
  • 1/4 t. Cream of tartar
  • 1/2 t. Salt
  • 1/2 c. Butter
  • 1 c. Fresh blueberries


  • 1/2 c. Powdered sugar
  • 1 T Milk
  • 1/4 t. Almond extract

1.  Preheat oven to 350°.  Spray a baking sheet with cooking spray and set aside.

2.  In a small bowl, blend the milk, cream cheese, lemon juice and baking soda, and set aside.

3.  In a large bowl, mix the flour, sugar, baking powder, cream of tartar and salt.  cut in the margarine.

4.  Sir the milk mixture into the flour mixture until just moistened.

5.  Mix in the blueberries

6.  Turn dough out onto a lightly floured surface, and knead briefly.  Roll or pat dough into a 1-inch-thick round.

7.  Cut into 8 wedges, and place them 2 inches apart on the prepared baking sheet.

8.  Bake 20 to 23 minutes, until golden brown on the bottom.

9.  To prepare the glaze, whisk together powdered sugar, milk and almond extract.  Drizzle glaze over cooled scones.

These are fantastic and my family loved them.  In fact, their comment was they are moist compared to most scones that are dry.


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