Macros per Blueberry Scone:
132 Cals, 19g Carbs, 1.5g Fat, 11g Protein
Ingredients:
150g Self Rising Flour
60g Vanilla Whey/Casein Blend Protein Powder
30g Coconut Flour
10g Zero Cal Sweetener
250g Plain Non Fat Greek Yogurt
75g Fresh Blueberries
Non Stick Butter Cooking Spray
*Added 0.5g Fat per scone for the butter spray
Directions:
1.) Add all your dry ingredients into your bowl and mix to avoid clumping.
2.) Then add your greek yogurt in there and mix till you have a crumble-like consistency. I used my spatula at first and then used my hands to help form the crumble.
3.) Flour a surface to help form the dough more. Add the crumble onto that floured surface and form with your hands into a circular mound. Then use a dough scraper to help form into a smooth even circle about a 1/4th of an inch thick.
4.) Slice into 8 even sized slices (like a pizza) and then add your scones to your pan covered in parchment paper.
5.) Spray scones with non stick butter spray and then bake on 350 degrees F for 12 minutes.
6.) Once done, let cool for 10 minutes and then add some powdered sugar on top if you are feeling a bit crazy! Enjoy!