I love scones with my afternoon tea but they are known to be high in calories 🙁 I’m in the middle of my fitness journey, and I needed to find a way to enjoy my favorite foods in fewer calories. So I decided to develop my own low-calorie scone recipe<3

This blueberry scone with lemon glaze is only 175 calories per serving (one wedge). Plus, this scone is packed with nutritious ingredients like oat flour and Greek yogurt.

Ingredients for the blueberry Scone with lemon glaze

• Oat flour (powdered oats) – higher in protein, more soluble fiber, and lower in carbohydrates than regular flour
• Erythritol – low-calorie sweetener, 70% of the sweetness of regular white sugar
• Baking powder – a leavening agent
• Kosher salt – enhances the flavor of foods, no iodine
• Fat-free Greek yogurt – rich in calcium and protein
• Heavy whipping cream – only fat source in this recipe
• Egg – 6 grams of protein and 5 grams of healthy fats each
• Vanilla extract – enhances the flavor
• Blueberries – low in calories, high in antioxidants
• Vanilla flavor whey protein powder – one of the best dietary sources of high-quality protein
• Powdered sugar – commonly used for frostings and glazes
• Lemon juice – rich in vitamin C

Tools & Equipment to make these scones

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• Mixing Bowls
• Baking sheet
• Parchment paper or a silicone baking mat
• Basting Brush

How to make the blueberry scone with lemon glaze

These scones are super easy to make. Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat and set it aside.

Whisk together oat flour, erythritol, baking powder, whey protein powder, kosher salt, and mix. Add blueberries to the dry ingredients and stir to combine.

Next, whisk together the Greek yogurt, heavy whipping cream, egg, and vanilla extract until well combined. Pour the wet ingredients into the bowl of dry ingredients and stir the mixture together until it just comes together. – Try not to smash the blueberries in this process. 

Place the ball of mixture onto a lightly floured cutting board or a flat surface, then flatten it into a 7-inch circle. With a sharp knife, cut the dough into 8 equal-sized pieces (just like a pizza!) and place them on the prepared baking sheet, making sure to leave a little room between each one.

Brush the tops of each scone with a little heavy whipping cream.

Bake at 400°F (204°C) for 10-15 minutes or until the tops of the scones are lightly browned and cooked through.

Remove from the oven and allow to cool completely.

While waiting for the scones to cool, let’s prepare the lemon glaze!

In a medium-sized mixing bowl, whisk together the powdered sugar and lemon juice until well combined. If the glaze is too thick add more lemon juice to thin it out, and if the glaze is too thin add more powdered sugar to thicken it. Top the cooled scones with the glaze and enjoy!

How to store the blueberry scones

Store scones in an airtight container at room temperature or in the refrigerator for 3-4 days.

If you like this blueberry scone with lemon glaze recipe, you may also like:

• Stuffed Bagel Bites – Healthier Version
• Mini Cream Puffs – 0 Carbs and 0 Sugar
• Sweet Potato Bites – Low Fat & Low Sugar

Print

Blueberry Scone with Lemon Glaze

This blueberry scone with lemon glaze is so flavorful it’s perfect with your afternoon tea. This is a much lighter and healthier version than the traditional scone, but don’t worry. It tastes as good and even contains 7 grams of protein per serving.

Course Snack

Cuisine American

Keyword scones

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 8 wedges

Calories 175kcal

Equipment

• Mixing Bowls
• Baking sheet
• Parchment paper
• Basting Brush

Ingredients

For Blueberry Scones

• 2.5 cup oat flour (powdered oats) 250 grams
• ⅓ cup erythritol 65 grams
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• ½ cup fat-free Greek yogurt 120 grams
• ½ cup heavy whipping cream plus more for brushing the tops 120 ml
• 1 egg large
• 1 teaspoon vanilla extract
• 1 cup blueberry
• 1 scoop vanilla flavor whey protein powder 31 grams
• Some all-purpose flour for dusting

For Lemon Glaze

• ½ cup powdered sugar 65 grams
• 2 tablespoon lemon juice

Instructions

For Blueberry Scone

• Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
• In a large mixing bowl, whisk together the oat flour, erythritol, baking powder, whey protein powder, and kosher salt and mix well.
• Add blueberries to the dry ingredients and stir to combine.
• In a separate mixing bowl, whisk together the greek yogurt, heavy whipping cream, egg, and vanilla extract until fully combined. Add the wet ingredients to the dry ingredients and stir until just combined – Try not to smash the blueberries in this process. The mixture may feel a little wet, but it’s fine. If it’s too wet to be shaped into a ball, add a small amount of oat flour.
• Place the ball of mixture onto a lightly floured cutting board or a flat surface, then flatten it into a 7-inch circle. With a sharp knife, cut the dough into 8 equal-sized pieces (just like a pizza!) and place them on the prepared baking sheet, making sure to leave a little room between each one.
• Brush the tops of each scone with a little heavy whipping cream.
• Bake at 400°F (204°C) for 10-15 minutes or until the tops of the scones are lightly browned and cooked through.
• Remove from the oven and allow to cool completely.

For Lemon Glaze

• In a medium-sized mixing bowl, whisk together the powdered sugar and lemon juice until well combined. If the glaze is too thick add more lemon juice to thin it out and if the glaze is too thin add more powdered sugar to thicken it. Top the scones with the glaze and enjoy!

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