Blueberry-Almond Protein Scones

These high-protein, high-fiber scones are perfect for a quick breakfast with a cup of tea. They freeze well and reheat beautifully in the toaster oven or air fryer.

Makes 8 scones

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Ingredients

• 1 ½ cups Carbalose flour (or King Arthur Keto flour)

• ½ cup vanilla or unflavored whey protein powder

• 3 Tbsp psyllium husk powder

• 2 Tbsp Lakanto/erythritol (or sweetener of choice)

• 2 tsp baking powder

• ½ tsp salt

• ½ tsp cinnamon (optional)

• 3 Tbsp cold butter, cubed

• ½ cup plain Greek yogurt

• 1 large egg

• 2–3 Tbsp milk (almond or 2%, just enough to bind dough)

• ¼ cup sliced almonds

• ¼ cup dried blueberries

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Directions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together flour, protein powder, psyllium, sweetener, baking powder, salt, and cinnamon.

3. Cut in the butter with a fork or pastry cutter until the mixture looks crumbly.

4. In a small bowl, whisk together yogurt, egg, and 2 Tbsp milk. Add wet ingredients to the dry and stir until dough just comes together (add a little more milk if too dry).

5. Fold in sliced almonds and dried blueberries.

6. Turn dough onto a lightly floured surface. Pat into a circle about ¾ inch thick and cut into 8 wedges.

7. Transfer wedges to the baking sheet.

8. Bake for 18–22 minutes, until golden brown and firm to the touch.

9. Cool slightly before serving.

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Storage & Serving

• Store in an airtight container at room temp for 1 day, or refrigerate up to 5 days.

• Freeze individually wrapped scones up to 3 months. Reheat in toaster oven or air fryer at 350°F for 3–4 minutes.

• Optional: split warm scones and spread with ricotta or butter before serving.

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Nutrition (per scone)

• Calories: ~198

• Protein: ~14 g

• Carbs: ~12 g

• Fiber: ~7–8 g

• Fat: ~7–8 g

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✅ As for making the dough ahead: you can refrigerate it overnight, but psyllium (and protein powder) will continue to absorb moisture, which can make the dough tougher. If you want to prep ahead:

• Best option → mix dry ingredients + cut in butter today. Store in the fridge.

• Tomorrow → stir in the wet ingredients, almonds, and blueberries, then shape and bake.

That way, you get all the convenience of prep without risking dense scones.