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I developed this recipe to satisfy my cravings of scones while still keeping it healthy!
Prep Time10 mins
Cook Time18 mins
Course: Dessert, Snack, Treats
Cuisine: Dairy Free, High Carb, High Protein, Meal Prep, Pescatarian, Under 15, Under 30, Vege
Servings: 6
Calories: 178kcal


  • 1 cup plain flour I used Lo-Fo plain flour
  • 60 grams protein powder – vanilla
  • 1/2 cup blueberries Fresh or frozen
  • 20 ml coconut oil
  • 2 eggs
  • 1.5 tbsp fresh lemon juice
  • 2 tbsp almond milk, unsweetened
  • 4 tbsp baking stevia I use Natvia brand
  • 1 tsp baking powder
  • 1/2 tsp salt I use fine Himalayan sea salt


  • Pre-heat the oven to 175°C
  • In a bowl, mix together the flour, protein, coconut oil, egg, lemon juice, almond milk, stevia, baking powder and salt – **leave the blueberries until after almost mixed
  • Once the mixture is almost completely mixed, add the blueberries and continue to gently bring the ingredients together
  • Prepare a floured surface, transfer the dough from the bowl to the floured surface and work the dough into a ball ensuring all the flour is sticking together. Work the dough into a flat disc that sits around 3 cms high and a little bigger than the diameter of a bread and butter plate
  • Transfer your scone cake onto a baking tray that has been lined with baking paper, brush a little almond milk over the top to help it brown up and sprinkle some extra stevia on top to help form the crust
  • Your cake is ready to place in the oven for 18 minutes (you may need longer if your cake is thicker than 3cms) Use your judgement when cooking, but you don't want to leave it in there too long other wise it will dry out.
  • Once cooked, allow to cool then cut into 6 even slices. Store in the fridge in an airtight container for up to 1 week (I line my container with baking paper and store for an easy grab and go snack)


Calories: 178kcal | Carbohydrates: 19.7g | Protein: 12.8g | Fat: 5.1g | Saturated Fat: 3.6g | Sodium: 583mg | Fiber: 0.4g | Sugar: 2.4g



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