Here’s a high-protein blueberry lemon scone recipe made with almond flour — tender, lightly sweet, and packed with bright citrus flavor 💪🫐🍋
🫐🍋 High-Protein Blueberry Lemon Scones (Almond Flour)
💪 Why They’re High Protein
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Almond flour base
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Vanilla protein powder
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Greek yogurt for moisture + protein
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Egg whites for extra boost
🛒 Ingredients (Makes 8 scones)
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2 cups almond flour
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1 scoop (25–30g) vanilla protein powder
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1 tsp baking powder
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¼ tsp baking soda
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Pinch salt
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¼ cup sweetener (adjust to taste)
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Zest of 1 lemon
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2 tbsp fresh lemon juice
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½ cup plain nonfat Greek yogurt
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2 egg whites (or 1 whole egg)
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1 tsp vanilla extract
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¾ cup fresh or frozen blueberries
Optional Lemon Glaze (High-Protein)
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¼ cup Greek yogurt
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1–2 tsp lemon juice
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1–2 tbsp powdered sweetener
👩🍳 Instructions
1️⃣ Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2️⃣ Mix Dry Ingredients
In a bowl, combine almond flour, protein powder, baking powder, baking soda, salt, sweetener, and lemon zest.
3️⃣ Mix Wet Ingredients
Whisk yogurt, egg whites, lemon juice, and vanilla.
4️⃣ Combine
Stir wet into dry until dough forms. Fold in blueberries gently.
5️⃣ Shape
Form dough into a round disk (about 1 inch thick). Cut into 8 wedges and separate slightly.
6️⃣ Bake
Bake 15–18 minutes until golden around edges.
7️⃣ Cool completely before glazing.
📊 Approximate Macros (Per Scone)
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Calories: 190–220
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Protein: 13–16g
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Carbs: 8–10g
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Fat: 14–16g
(Varies by protein powder and sweetener.)
🔥 Make Them Even Higher Protein
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Add 2 tbsp collagen peptides to dry mix
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Use 2 scoops protein powder (reduce almond flour by 2 tbsp)
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Serve with extra Greek yogurt on the side
