Protein Coconut Blueberry Scones Recipes

Like many people our morning starts with a cup of coffee to kick off our productivity. With our coffee, we tend to crave a little treat. I began making my own gluten free pastries to take with us to Starbucks to avoid a high sugar, gluten pastries. 

I wanted to share a protein blueberry scones that I have been obsessed with making. The blueberries help off-set the dryness that comes with cooking with protein. It's the perfect little treat that will keep you on track.

Dry Ingredients

1 cup of coconut flour

1/2 cup of almond flour

1 scoop (30g) of vanilla whey protein

1/2 tsp baking powder

1 tsp cinnamon

2 tbsp of erythritol

1/4 blueberries

Wet Ingredients

1 large egg

1 egg white

1/4 cup whipped butter (butter alternative)

4 tbsp of half & half

1 tbsp of almond milk

Directions:

1. Preheat the oven at 325F
2. Mix the dry and wet ingredients in a separate bowl
3. Once both are well mixed, pour the liquid onto the wet ingredient bowl and whisk evenly
4. Once the dough is form, toun out the dough onto the parchment paper and form scones
5. Bake scones for 18-20 minutes until golden brown

Makes 7 scones: approx 200 calories; 13gcarbs, 9.2g protein, 12.7g fat, and 6.8 fiber.