These sugar-free blueberry scones swap sugar for Jaca allulose, giving you buttery, bakery-style scones bursting with juicy fresh blueberries and only about 3 grams of sugar each. They bake up with crisp, crumbly edges and soft, flaky centers, then get finished with a creamy vanilla icing — no refined sugar required.
This is a Jaca-adjusted, healthier version of the classic. We replaced every bit of granulated sugar with Jaca allulose at twice the amount (allulose measures a little less sweet than sugar, spoon for spoon). Allulose also browns faster than cane sugar, so keep an eye on the scones toward the end and tent loosely with foil if the tops are getting too dark.
Ingredients:
- 2 cups (250g) all-purpose flour, plus extra for your hands and surface
- 1 cup Jaca allulose (this replaces ½ cup sugar, doubled)
- 2½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (8 Tbsp; 113g) unsalted butter, frozen
- ½ cup (120ml) heavy cream, plus 2 Tbsp for brushing
- 1 large egg
- 1½ teaspoons pure vanilla extract
- 1 heaping cup (140g) fresh blueberries
- 1 Tbsp Jaca allulose, for sprinkling on top
For the Jaca vanilla icing:
- ½ cup Jaca allulose, blended to a fine powder
- 2–3 teaspoons heavy cream or milk
- ¼ teaspoon pure vanilla extract
Instructions:
- Whisk the flour, 1 cup Jaca allulose, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter on a box grater, add it to the dry ingredients, and toss with a pastry cutter or your fingers until the mixture looks like coarse, pea-sized crumbs. Chill in the fridge or freezer while you mix the wet ingredients.
- In a small bowl, whisk together ½ cup heavy cream, the egg, and vanilla.
- Drizzle the wet mixture over the dry ingredients, add the blueberries, and gently fold everything together just until the dough comes together — don't overwork it.
- Turn the dough out onto a floured surface and shape into an 8-inch disc. Cut into 8 wedges.
- Brush the tops with the remaining 2 Tbsp heavy cream and sprinkle with 1 Tbsp Jaca allulose. Refrigerate the wedges for at least 15 minutes (this keeps them from over-spreading).
- Meanwhile, preheat the oven to 375°F (190°C) — a little lower than usual, since Jaca allulose browns faster than sugar.
- Arrange the chilled scones 2–3 inches apart on a parchment-lined baking sheet. Bake for 20–24 minutes, until golden. If the tops brown too quickly, tent loosely with foil for the last few minutes.
- Cool the scones for about 10 minutes. Whisk the powdered Jaca, cream, and vanilla into a smooth icing and drizzle over the top. Serve and enjoy.
Prep time: 30 minutes · Cook time: 22 minutes · Servings: 8 scones
With Jaca in place of sugar, each scone keeps all the buttery, blueberry-packed flavor of the bakery original while dropping nearly all of the added sugar. Store leftovers at room temperature for up to 2 days, or refrigerate for up to 5.
