High Protein Blueberry Scones (Yogurt Based)
Deliciously tender and protein-packed, these blueberry scones use yogurt for moisture and healthy texture, perfect for a wholesome breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 8 servings
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup vanilla Greek yogurt
- 1/2 cup fresh blueberries
- 2 tbsp protein powder (vanilla flavored)
- 2 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp cold unsalted butter, cut into small pieces
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, protein powder, sugar, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- In a separate bowl, mix yogurt, egg, and vanilla extract until combined.
- Pour wet ingredients into dry and gently fold to combine. Do not overmix.
- Fold in fresh blueberries carefully to avoid breaking them.
- Turn dough onto a floured surface, shape into a circle about 1 inch thick, and cut into 8 wedges.
- Place wedges on the prepared baking sheet and bake for 15-18 minutes, or until golden brown and a toothpick inserted comes out clean.
- Allow to cool slightly before serving.
Notes
For extra flavor, brush the tops with a little honey or sprinkle with coarse sugar before baking. Serve warm with a dollop of Greek yogurt or nut butter.