These low point Blueberry Lemon Scones are light and fluffy, and are packed with Protein. They make for a delicious treat, snack or dessert.

Be sure to check out these other low point Breakfast recipes:

Cheesecake Stuffed French Toast

One Point Protein Waffle

One Point Blueberry Muffins

Copycat Starbucks Vanilla Bean Scones

Ingredients:

• 3/4 cup self rising flour ( I use Gold Medal) 
• 1 scoop Devotion Nutrition of Angel Food Cake protein powder
• 2 Tbsp sugar substitute ( I use Lakanto Classic Monkfruit Sweetener) 
• 1/4 tsp ground cinnamon
• 5 Tbsp land o lakes light butter made with canola oil 
• 3/4 cup skim milk
• 1 large egg
• 1/2 tsp lemon extract
• 3/4 cup blueberries (fresh or frozen, do not thaw)

Glaze Ingredients:

• 1/2 cup swerve confectioner’s sugar substitute
• 2 Tbsp skim milk
• 1/2 tsp lemon extract
• or for the glaze you can also melt 1 Tbsp of sugar free Pillsbury vanilla frosting and 1/2 tsp of lemon extract and drizzle over the top of all the scones.

I use Devotion Nutrition Angel Food Cake Protein Powder as the base this recipe. It’s 1 Freestyle smartpoint per scoop.

You can order this online and save 10% on your order with Devotion using promo code PD10.

Click HERE to order on Devotion’s website.

Directions:

1. Preheat oven to 400 degrees.
2. Spray a 9 inch round cake pan with non stick cooking spray and set aside.
3. In a large bowl, whisk the flour, protein powder, sugar substitute, and cinnamon.
4. Place butter into the dry mixture and combine it with a pastry cutter, or a fork until the mixture resembles coarse meal. Set aside.
5. In a small bowl, whisk the milk, egg, and vanilla together. Drizzle it over the dry mixture and then toss the mixture together with a rubber spatula until combined.
6. Slowly gently fold in the blueberries.
7. Do NOT OVERMIX
8. Dough will be a little wet. Put batter into prepared baking dish.
9. Bake for 20 minutes or until lightly golden.
10. Remove from the oven and allow to cool for a few minutes. Then cut into 8 evenly slices.
11. To make the glaze, simply whisk all of the glaze ingredients together and drizzle lightly over scones right before serving.

Servings: Makes 8 scones/ 3 Freestyle smart points per scone

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Yield: 8 servings

Blueberry Lemon Scones

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These low point Blueberry Lemon Scones are light and fluffy, and are packed with Protein. They make for a delicious treat, snack or dessert.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 3/4 cup self rising flour ( I use Gold Medal)
• 1 scoop Devotion Nutrition of Angel Food Cake protein powder
• 2 Tbsp sugar substitute ( I use Lakanto Classic Monkfruit Sweetener)
• 1/4 tsp ground cinnamon
• 5 Tbsp land o lakes light butter made with canola oil 
• 3/4 cup skim milk
• 1 large egg
• 1/2 tsp lemon extract
• 3/4 cup blueberries (fresh or frozen, do not thaw)

Instructions

1. Preheat oven to 400 degrees.
2. Spray a 9 inch round cake pan with non stick cooking spray and set aside.
3. In a large bowl, whisk the flour, protein powder, sugar substitute, and cinnamon.
4. Place butter into the dry mixture and combine it with a pastry cutter, or a fork until the mixture resembles coarse meal. Set aside.
5. In a small bowl, whisk the milk, egg, and vanilla together. Drizzle it over the dry mixture and then toss the mixture together with a rubber spatulauntil combined.
6. Slowly gently fold in the blueberries
7. Do NOT OVERMIX
8. Dough will be a little wet. Put batter into prepared baking dish.
9. Bake for 20 minutes or until lightly golden.
10. Remove from the oven and allow to cool for a few minutes. Then cut into 8 evenly slices.
11. To make the glaze, simply whisk all of the glaze ingredients together and drizzle lightly over scones right before serving.

Servings: Makes 8 scones/ 3 Freestyle smart points per scone

Recommended Products

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• 
  Devotion Nutrition Products
• 
  Lakanto MonkFruit BROWN Sweetener