Blueberry Protein Scones

Originally posted January 11, 2016

These classic, soft scones are upgraded with a dose of extra protein and fresh berries.  Perfect for a busy weekday or relaxing at home with a hot cup of coffee.

I keep wondering what I can do to make the mornings a little easier.  Something simple to grab and eat. I usually opt for a Vanilla Espresso protein smoothie or Homemade Pumpkin Protein Bars. But, today I wanted something a little different. If you are in the same boat, then you will love my Blueberry Protein Scones.

When I first attempted to make scones, I was a little intimidated. They always seemed to be such a delicate, fancy food that were only made by the most experienced baker. Which I am not! I typically stick to very basic recipes or the easy "no bake" options.

But to my surprise they were super simple to make. It's practically impossible to mess them up!

No need for a rushed trip to Starbucks or the local coffee shop when you can make these bad boys at home!

What ingredients do I need for Blueberry Protein Scones?

• 1 cup all-purpose (or gluten-free flour if needed)
• 1 scoop vanilla protein powder (approximately ¼ cup)
• 3 tablespoon Splenda (or any other sugar free sweetener)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 ½ teaspoon lemon juice (if you don't have lemon juice you can add 1 teaspoon of white vinegar instead)
• 2 eggs
• ½ cup blueberries

How do I make Blueberry Protein Scones?

Preheat oven to 350 degrees. In a large bowl, mix together flour, protein power, Splenda, salt, baking powder, lemon juice and eggs.

Mix the ingredients well, then carefully fold in ½ cup of fresh blueberries.

On a floured surface, transfer the dough and form it into a circle.  (I put a little flour on top of the dough, as well, so it is easier to handle).  Cut the dough across, like a pizza, so you get 4-6 slices. It is up to you how many pieces you want and how large you want each one to be.

Next, place the sliced dough onto a prepared baking sheet and bake for approximately 8-10 minutes, or until they begin to brown on top.  Be sure not to over-bake them, they will become super dry the longer they go.

These pumped up, bakery style scones are sure to be your new favorite breakfast. You will be picking up every little crumb that falls!

Blueberry Protein Scones

4.0 Stars (3 Reviews)

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Ingredients

• 1 cup all-purpose (or gluten-free flour if needed)
• 1 scoop vanilla protein powder (approximately ¼ cup)
• 3 tablespoon Splenda (or any other sugar free sweetener)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 ½ teaspoon lemon juice (if you don't have lemon juice you can add 1 teaspoon of white vinegar instead)
• 2 eggs
• ½ cup blueberries

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together flour, protein power, splenda, salt, baking powder, lemon juice and eggs.
3. Mix the ingredients well, then carefully fold in the blueberries.
4. On a floured surface, transfer the dough and form it into a circle.
5. Cut the dough across, like a pizza, so you get 4-6 slices. Depends on how large you want each piece.
6. Place sliced dough onto a prepared baking sheet and bake for approximately 8-10 minutes, or until they begin to brown on top.