Post-Workout Protein Blueberry Scones

You’re building lean muscles by working out and eating healthy. You deserve something special. A treat that makes you feel good about yourself. These blueberry scones can help you regain your strength while also giving your body the essential nutrients it needs to keep moving forward.

Adding the whey protein to the recipe brings this idea from ‘treat’ to ‘healthier treat.’ They come together really quickly and are light, fluffy and full of great flavour.

Discover a perfect way to use your whey protein pre or post-workout, as a snack, or even for breakfast. Get ready to make these over and over!

Post-Workout Protein Blueberry Scones

You’re building lean muscles by working out and eating healthy. You deserve something special. A treat that makes you feel good about yourself. These blueberry scones can help you regain your strength while also giving your body the essential nutrients it needs to keep moving forward.

Adding the whey protein to the recipe brings this idea from ‘treat’ to ‘healthier treat.’ They come together really quickly and are light, fluffy and full of great flavour.

Discover a perfect way to use your whey protein pre or post-workout, as a snack, or even for breakfast. Get ready to make these over and over!

 

Protein blueberry scones 

protein blueberry scones recipe post-workout

Servings:

16 blueberry scones

Prep time:

20 minutes

Cook time:

20 minutes

Calories:

144 calories

Servings:

16 blueberry scones

Prep time:

20 minutes

Cook time:

20 minutes

Calories:

144 calories

Ingredients

  • 2 Cups All-Purpose Flour
  • 4 Scoops Blueberry or Vanilla Protein
  • 1 tsp of Natvia Natural Sweetener
  • 1 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1/2 Cup Butter, chilled
  • 1 Cup Buttermilk, plus about 1/4 cup for brushing
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 Cup Blueberries
  • 2 Cups All-Purpose Flour
  • 4 Scoops Blueberry or Vanilla Protein
  • 1 tsp of Natvia Natural Sweetener
  • 1 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1/2 Cup Butter, chilled
  • 1 Cup Buttermilk, plus about 1/4 cup for brushing
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 Cup Blueberries

Directions

1. In a large mixing bowl whisk together dry ingredients.

2. Dice butter into medium size cubes and mix together using either a pastry cutter or your fingers. It’s important that the butter be chilled and you get some buttery clumps after mixing.

3. In a separate bowl mix together 1 cup buttermilk, egg, and vanilla.

4. Pour wet ingredients into the dry mixture and mix together using your hands. Add blueberries and lemon zest. Make sure you don’t overmix it, just enough for it to come together.

5. Cover and refrigerate for 20-30 minutes. (The point of this is to keep it cool so the butter doesn’t completely melt. Having some clumps of butter are what give the scones their texture at the end.)

6. Preheat the oven to 200 degrees Celsius.

7. Turn out dough onto a floured surface and shape into a large rectangle about 1 inch thick.

8. Cut into 16 equal(ish) sized triangles. The easiest way to do this is cut the large rectangle into 8 smaller rectangular pieces and then cut them each diagonally.

9. Place scones on a baking sheet lined with parchment paper. Brush the top of each with remaining buttermilk.

10. Bake for 20 minutes, or until golden brown on top.

11. Remove from the oven and let cool for at least 10 minutes.

12. Enjoy! I suggest spreading on free sugar jam.

1. In a large mixing bowl whisk together dry ingredients.

2. Dice butter into medium size cubes and mix together using either a pastry cutter or your fingers. It’s important that the butter be chilled and you get some buttery clumps after mixing.

3. In a separate bowl mix together 1 cup buttermilk, egg, and vanilla.

4. Pour wet ingredients into the dry mixture and mix together using your hands. Add blueberries and lemon zest. Make sure you don’t overmix it, just enough for it to come together.

5. Cover and refrigerate for 20-30 minutes. (The point of this is to keep it cool so the butter doesn’t completely melt. Having some clumps of butter are what give the scones their texture at the end.)

6. Preheat the oven to 200 degrees Celsius.

7. Turn out dough onto a floured surface and shape into a large rectangle about 1 inch thick.

8. Cut into 16 equal(ish) sized triangles. The easiest way to do this is cut the large rectangle into 8 smaller rectangular pieces and then cut them each diagonally.

9. Place scones on a baking sheet lined with parchment paper. Brush the top of each with remaining buttermilk.

10. Bake for 20 minutes, or until golden brown on top.

11. Remove from the oven and let cool for at least 10 minutes.

12. Enjoy! I suggest spreading on free sugar jam.

Nutritional Information

Calories: 144 / Carbs: 12.4g / Fat: 6.8g / Protein: 8.2g

Calories: 144 / Carbs: 12.4g / Fat: 6.8g / Protein: 8.2g

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