Protein Blueberry Scones are a super tasty and healthy snack, breakfast or post-workout treat. Healthy blueberry scones are high protein, low sugar, low fat and low calorie too; Better than Starbucks!
Ingredients
¾cup + 2 Tbsp Whole Wheat Pastry Flour, 105g, see post for sub
½cupVanilla Protein Powder, 45g, Whey-casein
⅓cupUnflavored Protein Powder, 30g, Whey-casein, see post for sub
¼cupCoconut Flour, 28g
2TbspZero Calorie 1:1 Sugar Replacement, 24g
2tspBaking Powder
1cup + 2 Tbsp Non-fat Plain Greek Yogurt, 253g
1cupBlueberries, 148g
1TbspZero Calorie 1:1 Sugar Replacement, 12g
Instructions
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, combine flour, vanilla protein powder, unflavored protein powder, coconut flour, sweetener and baking powder.
Add yogurt and pull together with spoon/spatula to make large dough crumbles.
Add blueberries.
Use hands to bring dough together.Knead the ONLY LITTLE till it comes together. Dough should be slightly wet, not ‘knead-able’.DO NOT OVER-KNEAD or scones will be tough and not crumbly.
Transfer to parchment lined baking sheet and shape (gently) into circle about 1” thick.
Place dough in fridge to chill for 20 minutes.
Use pizza cutter or sharp knife to cut into 6 scones.Space out cut scones.Brush tops with almond milk, sprinkle on more sweetener.
Bake for 15 minutes until outsides are crusty and lightly browned, but still soft to touch. Toothpick inserted into center should come out clean.Let cool.
Notes
Follow tips mentioned in recipe.
Nutrition information is calculated using the products recommended below.
See post for alternate ingredients, tips and storage options.
Product Recommendations:
Quest Nutrition Multi-purpose Mix (Unflavored) Whey-Casein Protein Powder