BLUEBERRY LEMON PROTEIN SCONES
These Blueberry Lemon Protein Scones are the perfect weekend breakfast treat! They’ve got a thick crumbly texture with a tender crumb, juicy blueberries, bright lemon zest, and a delicious lemon icing. Believe me, they did not last long at our house! Best of all, they’re gluten-free, dairy-free, and low in sugar, with the added benefits of collagen.
Did you know? Studies show taking daily collagen may help improve symptoms of osteoarthritis and reduce joint pain overall! (source)
Collagen recommendation + substitutions
These scones are made with LIV Body Marine Collagen, which is more bioavailable and easier to digest than bovine collagen. Collagen is wonderful to bake with because it’s flavorless and doesn’t dry things out. Feel free to use my NOEXCUSES for 20% off all LIV Body products!
If you don’t have collagen, you can simply leave it out and add an extra quarter cup of gluten-free baking flour. If you don’t have gluten-free baking flour, try all-purpose flour or fine oat flour. You can also use any of the following: brown rice flour, cake flour, cassava flour, sweet white sorghum flour, or whole wheat pastry flour plus one-quarter cup (30 grams) of tapioca flour (starch). I did use half a cup of coconut flour to lower the carbs, but you can replace it with one full cup (~125g) of any of the aforementioned flours!
You can *try* substituting the collagen protein for 30 grams of another protein powder (whey concentrate, whey blend, or vegan protein), but doing so will alter the taste and texture. Too much of these other protein powders (without other modifications), can result in scones that are dense and dry! No thanks.
To sweeten these scones, I used an organic stevia erythritol blend that’s 2x as sweet as sugar with no bitter aftertaste. Feel free to sub twice as much (one half cup) granulated monk fruit, granulated erythritol, or baking stevia. You can also try coconut sugar or granulated sugar, but this will significantly increase the calories, carbs, and sugar!
This recipe also calls for vegan buttery spread, but feel free to use regular butter or coconut oil instead. You should also be able to substitute the egg and egg white for two flax eggs or an equivalent amount of vegan egg replacer.
For the lemon icing, all you need is powdered sweetener and lemon juice! I went with this powdered monk fruit and erythritol blend, which a natural, calorie-free alternative to powdered sugar. Feel free to substitute regular powdered sugar, or simply blend granulated erythritol into a powder. DO NOT try baking stevia or any type of granulated stevia here or your icing will be bitter and disgusting!
Of course, these wouldn’t be blueberry scones without the blueberries! You can use fresh or frozen, just make sure not to thaw them if using frozen.
Here’s the printable recipe for these Blueberry Lemon Protein Scones! I hope you’ll rate and comment below if you try them 😉
This post contains affiliate links and is sponsored by LIV Body.
Blueberry Lemon Protein Scones
- 3/4 cup (90g) unflavored collagen protein* I used LIV Body, use code NOEXCUSES for 20% off
- 3/4 cup coconut flour*
- 1/2 cup gluten-free baking flour*
- 1/4 cup calorie-free sweetener* I used one that's twice as sweet as sugar
- 2 tsp. baking powder
- 1/4 tsp. salt optional
- 1/4 cup vegan buttery spread* chilled
- 1 large whole egg*
- 1 large (2 tbsp.) egg white*
- 2 tbsp. lemon juice ~1 lemon yields
- 1 tbsp. lemon zest ~1 lemon yields
- 1 1/2 tsp. vanilla extract optional
- 2/3 cup blueberries fresh or frozen
- 1/2 cup powdered sweetener I used a monk fruit-erythritol blend that measures 1:1 like sugar
- 2 tbsp. lemon juice ~1 lemon yields
*See blog post above for substitutions.
- Preheat oven to 400 degrees F.
- Whisk together dry ingredients (through salt) in a medium mixing bowl.
- Add chilled butter and cut into dry ingredients, then mix in egg, egg whites, lemon, and vanilla. Dough should be thick enough to roll into a ball (add 1-2 tablespoons of gluten-free flour if dough is too sticky to handle).
- Fold in blueberries gently so they don’t bleed into the dough too much.
- Lightly coat a 8″ to 9″ baking pan with buttery spread, or line with parchment paper.
- Form dough into a 7″ circle inside pan, then use a knife to slice into eighths, pushing segments apart slightly.
- Bake for 12-15 minutes in preheated oven until edges are firm.
- Let cool for 5-10 minutes, then combine icing ingredients and drizzle over top. Enjoy!
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