I use to make these all the time. Already adjusted the recipe using Stevia, not Truvia. Might need some more minor adjusting.
Raisin Scones
(Biscuits & Scones Cookbook – Makes 7 – 8 scones)
2 C bread machine flour
2 t baking powder
½ t baking soda
½ t nutmeg and/or cinnamon
½ t salt (none if using salted butter)
8 T (1 stick) cold unsalted butter, cut up
1 C raisins
1 ½ t stevia powder
1 large egg
2/3 C buttermilk or plain yogurt
Method
Preheat oven to 375 F. Put flour, baking powder, baking soda, nutmeg and salt (if needed) into large bowl; stir to mix well. Add butter and cut in with a pastry blender, until the mixture looks like fine granules. Add raisins and sprinkle with stevia; mix evenly with a fork.
Add egg yolk to buttermilk and whisk with a fork to blend. Pour over flour mixture and stir with 2 forks until a soft dough forms. Turn out dough onto a lightly floured piece of parchment paper and give 10 to 12 kneads. Turn smooth side up and pat into an 8-inch circle. Lightly flour the top of circle (if needed to keep biscuit cutter from sticking). Cut into 7 or 8 round scones, placing each on a cookie sheet sized piece of parchment paper.
In a small bowl, beat the egg white with a fork until just broken up. Brush the top of each scone with egg white. With a pancake turner, carefully transfer the scones to an un-greased cookie sheet or baking stone.
Bake 18 – 22 minutes, or until medium brown. Cool on a wire rack. After 5 minutes, loosely cover with a paper towel.
* Serve warm with Devon Cream/Lemon Curd or Whipped Cream Cheese/favorite jam. Lasts a week in a sealed ZipLock bag. Perfect with your favorite English tea (with cream & Truvia).