High Protein Lemon Blueberry Scones

219 cal, 29C/7F/8P/10S.

Scones have always been my favorite breakfast treat. However it’s been hard to justify gulping down a 600-cal butter-flour-sugar fest first thing in the morning. Since traditional scones are made with refined flour and sugars (and negligible amounts of protein) even if you eat a small piece you will end up crashing mid morning.

So I tried to bring a little balance to the equation like I usually do. These scones have that buttery decadent taste, yet they incorporate protein-rich greek yogurt, they contain a smaller amount of added sugar and are also naturally sweetened with dried fruit.

Please give these a try and report back how you feel mid morning. I can guarantee you will be feeling much better after these!

Ingredients:

  • 1 egg lightly beaten
  • 1/4 cup butter melted (56 g)
  • 1 cup greek strained yogurt (I used 2% – 230 g)
  • 1/4 cup granulated sugar (I used regular sugar, you can try subbing coconut sugar if you like – 48 g)
  • zest of 1 lemon
  • 2 cups white whole wheat flour (or any other wheat flour – 240 g)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup chopped dried fruit (I used dried blueberries – 40 g)

Makes 8 scones. Preheat oven to 400 F and line a baking sheet with parchment paper. Whisk together flour, baking powder, baking soda and salt. Whisk together egg, sugar, yogurt, butter, and zest. Pour wet into dry and stir until just combined (still crumbly). Fold in the dried fruit without overmixing. Transfer to a floured surface and shape into a disk. Cut into 8 wedges (or 16 small wedges would work nicely too, just reduce the baking time). Transfer to the baking sheet (you can brush tops with milk like I did and sprinkle some coarse sugar for the eyes) and bake for 15 or so minutes until nicely browned on top. Let scones cool and ideally serve fresh. But I totally stored leftovers in room temp and in the fridge and enjoyed them the rest of the week as well!

Hope you make this recipe and tag me on instagram with your photos! ❤

Author: Elif

Hi I'm Elif! I'm a mama, computer science PhD and Google engineer by day, food blogger by night. I love beautiful desserts that not only taste amazing, but also leave you feeling amazing. I use my math skills and interest in nutrition to carefully optimize my recipes to use simple, good-for-you ingredients and minimal amount of added sugar. I believe that healthy desserts can be simple. Recipes should not send you searching for rare ingredients, untested sweeteners or measuring ridiculous 1/2 tsp of butter. Here we use few ingredients, basic measuring cups, spoons, and simple fruit, veg, little sugar and syrup as sweeteners. Most recipes here use so little added sugar that they're good enough for toddlers. I also believe that you should be able to fit healthy sweets into your daily routine. No matter how much almond flour and coconut oil is in a healthy dessert recipe, there's no way I'm going to ingest a meal's worth of energy and a day's worth of total sugar from dessert alone. And that is the reason all my desserts have less than 200 cal per serving and are low-sugar. So now will you join us?

2 thoughts

  1. Made them with gf flour and added 1/2 tsp of xanthan. Also used skyr yogurt which is also not as liquid as normal yogurt. Worked great!

    Thanks for your amazing recipes for healthy snacks!

    Like

    1. So glad to hear gf substitution worked! Thank you so much for the feedback ❤️ FYI i’m moving this site to plentysweet.net a much better faster version. Let me know what you think! 😊❤️

      Like

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