blueberry lemon protein scones.

i was going to make these again before posting so i could get better photos.. but SO many people have been emailing me for the recipe. i will just put better photos in the next time i make them. gotta give the people what they want! and they want healthy, protein-packed, delicious scones.

makes eight scones
prep time: 10 minutes
bake time: 10-12 minutes

ingredients:

dry:

• 1/2 cup (60g) oat bran
• 1/2 cup (60g) whole wheat pastry flour
• 3 servings vanilla protein powder (i used plant fusion vanilla bean—i recommend this, i do NOT recommend whey for baking)
• 2 tsp baking powder
• 1/2 tsp baking soda
• pinch of salt

wet:

• 6 oz chobani plain nonfat greek yogurt
• 2 large egg whites or 6 TB liquid egg whites
• 2 TB xagave (or other sweetened of choice)
• fresh juice of one lemon
• 1 tsp lemon extract/emulsion

additional:

• 1/4 cup butter or earth balance
• 3/4 cup wild blueberries (i used frozen)
• extra flour (about 1/8 cup)

yogurt frosting (optional):

• 8 TB chobani plain nonfat greek yogurt
• 2 tsp lemon extract/emulsion OR liquid lemon stevia

directions:

1. preheat oven to 400° F. line a baking sheet with parchment paper, a silicone mat, or spray with cooking spray.
2. combine dry ingredients in a bowl.
3. add butter or margarine to dry ingredients and use pastry blender or your hands to mix until ingredients are crumbly.
4. combine wet ingredients in a bowl.
5. pour wet ingredients into dry ingredients and stir until just combined. do not over-mix.
6. fold in blueberries.
7. sprinkle flour over a clean, dry surface and place dough over floured surface.
8. knead dough with your hands (about ten times.)
9. form dough into a circle about 12” in diameter.
10. cut into 8 equal pieces.
11. place uncooked scones onto prepared baking sheet.
12. bake for 10-12 minutes. scones should be firm, but may not look completely done. do not over-bake.
13. let cool completely before frosting (if you decide to frost them!)
14. if you are frosting them, i suggest you do this one at a time as the scones are eaten.. otherwise they may get soggy! for each scone, combine 1 TB yogurt with 1/4 tsp lemon extract or stevia. spread mixture on each scone before eating.
15. store scones in an airtight container in the fridge.

step-by-step photo tutorial:

preheat oven to 400° F. line a baking sheet with parchment paper, a silicone mat, or spray with cooking spray.

combine dry ingredients in a bowl.

add butter or margarine to dry ingredients and use pastry blender or your hands to mix until ingredients are crumbly.

combine wet ingredients in a bowl.

pour wet ingredients into dry ingredients and stir until just combined. do not over-mix.

fold in blueberries.

sprinkle flour over a clean, dry surface and place dough over floured surface.

knead dough with your hands (about ten times.)

form dough into a circle about 12” in diameter.

cut into 8 equal pieces.

place uncooked scones onto prepared baking sheet.

bake for 10-12 minutes. scones should be firm, but may not look completely done. do not over-bake.

let cool completely before frosting (if you decide to frost them!)

if you are frosting them, i suggest you do this one at a time as the scones are eaten.. otherwise they may get soggy! for each scone, combine 1 TB yogurt with 1/4 tsp lemon extract or stevia.

spread mixture on each scone before eating.

store scones in an airtight container in the fridge.

i actually prefer to eat these without the yogurt frosting. i also prefer to eat them warm. i have been popping a scone in the toaster for a minute just before eating—this maintains the texture and warms them up just a bit.

nutrition stats per scone with frosting:

nutrition stats per scone without frosting:

enjoy!

xo. janetha g.

Tagged as: healthy snack, protein scones