Blueberry Protein Scones
The scone is one of the most popular accompaniments to English tea, and now we've created a healthier, high-protein version. Vanilla protein powder increases the nutritional value, while blueberries add freshness and natural sweetness to the pastry. TIP: Gently fold in the blueberries so they don't crush too much, keeping the scone nice and juicy. If using frozen blueberries, do not thaw them beforehand, as this can add excess moisture to the dough. This blueberry protein scone is the perfect choice for a healthy breakfast or post-workout snack!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2
In a large bowl, whisk together the whole wheat flour, protein powder, baking powder, and salt.
3
Cut in the coconut oil into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4
In a separate bowl, whisk together the almond milk, honey, and egg.
5
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
6
Gently fold in the blueberries, being careful not to crush them.
7
On a lightly floured surface, pat the dough to about ¾ inch (2 cm) thickness. Cut into triangles or rounds using a cookie cutter.
8
Place the scones on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
9
Let cool for a few minutes before serving fresh with a drizzle of honey or a dollop of plain yogurt.
