Recipe & Images courtesy of Lavender + Lavish
Ingredients:
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 Bluebe
rries
15 Minutes Prep, 30 Minutes to Bake.
Vanilla Protein Powder Glaze
- 1 scoop Profi Vanilla Protein Powder
- 5-6 tbsp Almond Milk
- 1 tbsp Coconut Oil, melted
- 1 tsp Lemon Juice
2 Minutes Prep.
Directions:
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
