1st Healthy recipe of the year

My attempt at a healthier version of a scone using whole spelt flour and stevia for sugar. Hubby Approved!

Blueberry Spelt Scones

Ingredients:
2 c. Spelt flour + 1/3 cup *
1 Tbsp baking powder
5 packages of stevia
1/4 tsp salt
6 Tbsp butter, plus 1/2 Tbsp, chilled
1 Tbsp lemon juice/Zest of 1 lemon
1 c. 1/2 coffee cream and 1/2 almond milk
1/2 c frozen wild blueberries
1/2 c frozen cranberries

Directions:
-Preheat oven to 425 degrees and line a baking sheet with parchment.
-In small bowl combine frozen blueberries and 1 Tbsp flour and toss to combine.
-Place blueberry mixture back into freezer.
-In large bowl, combine flour, baking powder and salt.
-Take butter out of fridge, cut into chunks and add to flour mixture.
-Cut butter into flour until pea sized or smaller.
-Add Stevia, lemon juice, lemon zest, milk and mix in with a spoon until just barely incorporated.
-Take blueberries out of fridge and knead into mixture until mixture forms a ball of sticky dough.
-Turn dough out onto floured surface and pat down into rough 9-10 inch circle.
-Cut into 8 triangles and place triangles onto prepared baking sheet at least an inch apart.
-Place in oven and bake for 15 minutes.
-Let cool and enjoy.