I can’t believe in all my years of making healthy, protein-packed recipes, I have never made protein scones. I love scones. They are one of my go-to pastry choices when I go to a cafe, so why the heck have I not made them yet? I finally got around to making these sugar free Blueberry Chocolate Chip Protein Scones and I am so glad I did. They are amazing!!
Protein scones are way easier to make than you’d expect!
Part of the reason I never made scones was because I was expecting you’d have to take all the long steps to cube the butter, and get the perfect texture for the scones. I guess it was my ignorance not realizing how easy scones could be made, and actually how healthy, low fat, and low sugar you can make them if you really try.
I got the inspiration from Amy’s Healthy Baking scones recipe, and then I made some tweaks of my own to make them with protein powder and a little more calorie friendly.
What are the modifications for lower calories you ask?
Light butter
I like using light butter because it has only 4g of fat per tablespoon compared to about 11 grams of fat in regular butter, or 14 grams of fat in coconut oil. It can be found in the butter aisle of most grocery stores. I use this one! It gives that delicious flavor and texture of using real butter, but about 1/3 the calories.
Sugar free maple syrup
I use this one from ChocZero, which has added fiber and 0g of sugar. You can use any sugar free maple syrup, or even real maple syrup if you aren’t worried about the extra sugar. I think the maple flavor from the syrup really enhances the overall flavor of the protein scones!
Greek yogurt
One of the keys for making these packed with protein and low calorie is Greek yogurt. It helps keep the scones moist, add protein, and allows you to use much less butter than a regular scone recipe.
Protein powder
I wouldn’t be MacroChef if I didn’t use protein powder in my recipes! Well, as you guys probably know by now I just created my own line of supplements: Macro Supps. It is something that I have been working really hard on over the last 6-7 months and the first shipment of product is here and ready to sell to you guys.
As a thank you for the years of support here at MacroChef, I am going to offer you guys 10% off during the month of January. Use code: “NEWYEAR” at checkout when you order 2 supplements (2 protein, 1 protein/1 greens, 2 greens). And, of course you also get $1 shipping!
Anyway, back to the delicious scones at hand!
Now, let’s get onto the steps to making these Blueberry Chocolate Chip Protein Scones!
Step 1: light butter + self-rising flour + protein powder
I used self-rising flour. You can use regular all-purpose flour, just be sure to add 1 1/2 tsp. baking soda and 1/2 tsp. salt to the recipe. For the butter, I slightly cubed it and then added it to the flour/protein powder. Next, I mashed it with a fork until it was a crumbly mixture.
Step 2: add Greek yogurt and sugar free syrup
Make a little bit of a well in the middle of the flour, add the Greek yogurt and sugar free maple syrup to it. Gently stir the mixture together until a moist, crumbly dough forms.
Step 3: blueberries and chocolate chips
Fold in the blueberries and chocolate chips to the dough. I used about 1/2 cup blueberries and 2 tbsp. chocolate chips, but feel free to adjust those amounts to your liking.
Step 4: form dough on baking sheet
I lined a baking sheet with parchment. I have been using parchment paper on nearly everything when I bake lately because absolutely nothing sticks to it. It is especially useful with dough that is a bit more sticky like this one or my protein cinnamon rolls.
Step 5: cut dough into 6 triangles / 6 scones
I just used a knife and made the slices, wiping the knife after each cut to get a cleaner slice. It doesn’t have to be perfect, just enough to separate them slightly so it doesn’t bake into one large blob!
Step 6: bake!
Finally, put them in an oven pre-heated to 425F for 15-18 minutes. Be careful not to over-bake them or they will dry out. I found that mine were perfect around 16 minutes, but your oven may vary so check them around 12 minutes, then every couple of minutes until done!
Another one of my favorite recipes using blueberries are my BLUEBERRY PEANUT BUTTER PROTEIN CUPCAKES!
