Hi Babe,

I eliminate refined sugar whenever possible, so when you see it in one of my recipes I think it is essential to the texture or flavor of the recipe. My blueberry muffins are naturally sweetened so might be more to your taste.

Ok thanks, I will try it out

Thank you so much! I literally just made your current scone recipe yesterday and my family and I are devouring them!
Bless you for sharing your culinary creativity with the rest of us!!!❤️

Hi Silvia, I’m sorry to hear that. The recipe is written as I made it many times and you can see how the dough came together for me in the video provided in the post. I think it would be challenging to incorporate the blueberries evenly into the moistened dough, but let me know if you try it.

Hi Kelly! I just added a link to the old recipe in the recipe notes if you want to print it, but I think this modified version is way better. Let me know if you try it! It’s tricky to substitute liquid sweetener for the sugar in scones because you don’t want the mixture to be too wet. I’m very happy with the low amount of sugar used in this recipe, but let me know if you experiment with it! I’d love to hear how it turns out.

Hi Florinia, I’ve been trying to at least include the amount of flour in grams lately. I worry that including weights of every ingredient will make the recipe look unnecessarily long and complicated. It’s a balance, but I’ll take your request into account.

Hooray! I’m so glad you enjoyed your first scone recipe. I think it would work with white spelt flour. If you have a scale, I’d measure it by weight and keep the weight consistent with the recipe (use 240 grams flour) for best results. Let me know if you try it! You might like them with fresh berries even better.

That’s fantastic to hear, Bethany! Thank you for letting me know.

Why don’t you include grams with your recipes? I find it so much easier to deal with when it is in grams.
Thanks