Recipe & Images courtesy of Lavender + Lavish

Blueberry Vanilla Scones
  • 2 1/3 cups Whole Wheat Pastry Flour
  • 1/2 cup Whole Wheat Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 2 tsp Maple Syrup
  • 1 tsp Vanilla Extract
  • 5 tbsp Coconut Oil, solid
  • 2/3 cup Unsweetened Almond Milk
  • 1 tsp Lemon Juice
  • Zest of 1/2 Lemon
  • 1 cup Blueberries

15 Minutes Prep, 30 Minutes to Bake.

Vanilla Protein Powder Glaze

2 Minutes Prep.

Blueberry Vanilla Scones
  • Sift your dry ingredients into a large bowl
  • Cut the chilled coconut oil into the dry ingredients to create a crumble dough, you can do this using a pastry cutter or a fork (try not to use your hands much with this dough as you don’t want the coconut oil to melt).
  • In a separate bowl mix together your wet ingredients, including the lemon zest.
  • Combine your wet ingredients with your dry and knead into a shaggy dough (this is fine as the blueberries will add extra moisture to the dough).
  • Next carefully knead in your blueberries.
  • Form the dough into an even circle about 1/2 inch tall and cut into 8 equal slices.
  • Chill the cut scones in the freezer for ten minutes as you pre heat your oven to 400F.
  • Once your oven is ready remove the chilled scones and brush them with a mixture of almond milk and maple syrup (this will act as an egg wash), and bake them for 30 minutes or until they’re golden brown.
Vanilla Protein Powder Glaze
  • Combine all of the ingredients in a bowl and drizzle over your freshly baked scones
  • Enjoy!

Per 1 Scone –

Calories: 273cal | Total Fat: 11g | Carbohydrates: 34g | Sugar: 3g | Fibre: 7g | Sodium: 107mg | Protein: 9g