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.
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!