If you’re a fan of fresh-baked scones but want to enjoy them while hitting your protein goals, these High-Protein Blueberry Scones are the perfect solution. With a rich vanilla flavor, a hint of sweetness, and a protein boost, they offer everything you love about traditional scones—only healthier! Whether you’re looking for a wholesome breakfast or a midday snack, these scones are sure to satisfy your cravings without compromising on flavor.
Why You’ll Love These High-Protein Blueberry Scones
- Packed with Protein: The addition of vanilla protein powder ensures that each scone delivers a solid protein punch, making them a great choice for fueling your body after a workout or keeping you full throughout the morning.
- Light and Fluffy: These scones are soft, tender, and flaky, with just the right balance of sweetness. The protein powder doesn’t weigh them down—it adds to the texture, giving you the satisfaction of a bakery-style treat without the heaviness.
- Made with Simple Ingredients: You won’t need any fancy ingredients to make these scones. With common pantry staples like flour, Greek yogurt, and frozen blueberries, these are easy to whip up even on a busy morning. Plus, they’re made with zero-calorie sweetener (optional), so you can control the sweetness and keep things healthy.
- Perfect for Meal Prep: These scones hold up well when stored and make for an excellent meal prep item. Make a batch at the start of your week, and you’ll have a protein-packed snack or breakfast ready whenever you need it.
Here are the Main Ingredients you will Need:
Step-by-Step Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, protein powder, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
In a separate bowl, mix together Greek yogurt, almond milk, sf maple syrup, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the frozen blueberries, being careful not to overmix.
Turn the dough onto a lightly floured surface and shape it into a circle about 1-inch thick. Cut the circle into 8 wedges (like a pizza) and place them on the prepared baking sheet.
Bake in the preheated oven for 15-18 minutes, or until the scones are lightly golden on top and a toothpick inserted in the center comes out clean.
Allow the scones to cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm or at room temperature.
Recipe Notes and Modifications:
- The recipe calls for zero-calorie sweetener (such as monkfruit) to adjust the sweetness. You can omit it if you prefer, or increase the amount based on your personal taste.
- A bit of lemon zest added to the dough will give the scones a fresh, zesty flavor that pairs well with blueberries.
- I recommend the brand Pescience Select one for protein powder, for this recipe use the Vanilla Gourmet flavour!
- Store leftover scones in an airtight container at room temperature for up to 3 days or freeze for longer storage. If freezing, wrap each scone individually in plastic wrap, then place them in a freezer-safe bag for up to 3 months.
- To reheat frozen scones, place them on a baking sheet and warm them in the oven at 350°F (175°C) for 5-10 minutes, or microwave them for 20-30 seconds.
- You can also prepare the dough ahead of time, shape it into a disk, and refrigerate it for up to 24 hours before baking. Just be sure to let the dough sit at room temperature for a few minutes before baking.
Other Recipes you may Enjoy:
High Protein Chocolate Chip Muffins
These High-Protein Blueberry Scones are a game-changer for anyone who loves baked goods but wants a healthier, protein-packed option. With their delicious flavor, tender texture, and the added benefit of protein, they’re perfect for breakfast, a snack, or even a post-workout treat. You’ll love the combination of juicy blueberries, a hint of vanilla, and a slightly sweet finish that’s not overpowering.
Best of all, they’re easy to make, can be customized with your favorite mix-ins, and hold up well for a few days, making them perfect for meal prepping. So, the next time you’re craving something sweet and satisfying, whip up a batch of these scones—you won’t regret it!
If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!
High-Protein Blueberry Scones
8
Servings10
minutes15
minutes2
kcal1 Scone
25
minutesTo track this recipe on My Fitness Pal, search TBB Blueberry Scones
Please note, if you modify serving size using the blog program, only the first measurement serving size will change, not the second measurement in brackets (typically cups/tbsp).
Keep the screen of your device on
Ingredients
180 g flour (1 ½ cups)
90 g vanilla protein powder (1 cup)- see note
1 tbsp baking powder
1/4 tsp salt
60 g unsalted butter, cold and cubed (1/4 cup)
60 g plain Greek yogurt (non-fat) (1/4 cup)
60 ml unsweetened almond milk (or low-fat milk) (1/4 cup)
60 g sugar-free maple syrup (1/4 cup)
1 tsp vanilla extract
225 g frozen blueberries (1 ½ cups)
1 -2 tbsp zero-calorie sweetener (like monkfruit), optional
Directions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, protein powder, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- In a separate bowl, mix together Greek yogurt, almond milk, sf maple syrup, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the frozen blueberries, being careful not to overmix.
- Turn the dough onto a lightly floured surface and shape it into a circle about 1-inch thick. Cut the circle into 8 wedges (like a pizza) and place them on the prepared baking sheet.
- Bake in the preheated oven for 15-18 minutes, or until the scones are lightly golden on top and a toothpick inserted in the center comes out clean.
- Allow the scones to cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm or at room temperature.
Recipe Notes & Modifications
- The recipe calls for zero-calorie sweetener (such as monkfruit) to adjust the sweetness. You can omit it if you prefer, or increase the amount based on your personal taste.
- A bit of lemon zest added to the dough will give the scones a fresh, zesty flavor that pairs well with blueberries.
- I recommend the brand Pescience Select one for protein powder, for this recipe use the Vanilla Gourmet flavour!
- Store leftover scones in an airtight container at room temperature for up to 3 days or freeze for longer storage. If freezing, wrap each scone individually in plastic wrap, then place them in a freezer-safe bag for up to 3 months.
- To reheat frozen scones, place them on a baking sheet and warm them in the oven at 350°F (175°C) for 5-10 minutes, or microwave them for 20-30 seconds.
- You can also prepare the dough ahead of time, shape it into a disk, and refrigerate it for up to 24 hours before baking. Just be sure to let the dough sit at room temperature for a few minutes before baking.
Nutrition Facts
- Total number of serves: 8
- Calories: 205kcal
- Fat: 7.3g
- Carbohydrates: 21.7g
- Fiber: 1g
- Protein: 11.9g
Did you try this Recipe?!
I would love to see your creation and thank you for trying this! Please tag me on instagram @thebalancedbitefoodie
Like this recipe?
Follow me on Pinterest @thebalancedbite
Follow my Facebook page!
Follow The Balanced Bite on Facebook
