Directions

1. 1

   Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly coat with cooking spray.

2. 2

   In a large mixing bowl, whisk together white whole wheat flour, salt, baking powder, and baking soda. Add the cold butter cubes and use your fingertips to work the butter into the flour mixture until it resembles coarse breadcrumbs with visible butter pieces throughout.

3. 3

   Create a well in the center of the flour mixture. Add the applesauce, buttermilk, Truvia Baking Blend, and beaten egg into the well. Using a fork or wooden spoon, gently mix the wet ingredients into the dry ingredients until just combined—the dough should remain lumpy and not fully incorporated.

4. 4

   Carefully fold in the fresh blueberries with a gentle hand until evenly distributed. The dough will be stiff and should not be sticky; if it feels wet, dust with a small amount of additional flour.

5. 5

   Divide the dough in half. Shape each portion into a 6-inch round disc on a clean surface and place both discs on the prepared baking sheet.

6. 6

   Gently flatten the tops of the scones with your fingertips and drizzle the fresh lemon juice over the surface of each scone. Sprinkle the remaining Truvia evenly across the tops.

7. 7

   Cut each scone disc into 8 wedges (for 16 scones total) or into 4 wedges (for 8 larger scones), depending on your preference.

8. 8

   Bake for 18–20 minutes, or until the tops are golden brown and a toothpick inserted into a scone comes out with moist crumbs.

9. 9

   Remove from the oven and allow the scones to cool for a few minutes on the baking sheet.

10. 10

    Whisk together the powdered sugar and milk until smooth and pourable. Drizzle the glaze over the cooled scones.

11. 11

    Serve warm or at room temperature and enjoy.