ervings: Makes 8 scones/ 3 Freestyle smart points per scone
PREP TIME5 minutes
COOK TIME20 minutes
TOTAL TIME25 minutes
Ingredients
3/4 cup self rising flour ( I use Gold Medal)
1 scoop Devotion Nutrition of Angel Food Cake protein powder
2 Tbsp sugar substitute ( I use Lakanto Classic Monkfruit Sweetener)
1/4 tsp ground cinnamon
5 Tbsp land o lakes light butter made with canola oil
3/4 cup skim milk
1 large egg
1/2 tsp lemon extract
3/4 cup blueberries (fresh or frozen, do not thaw)
Instructions
Preheat oven to 400 degrees.
Spray a 9 inch round cake pan with non stick cooking spray and set aside.
In a large bowl, whisk the flour, protein powder, sugar substitute, and cinnamon.
Place butter into the dry mixture and combine it with a pastry cutter, or a fork until the mixture resembles coarse meal. Set aside.
In a small bowl, whisk the milk, egg, and vanilla together. Drizzle it over the dry mixture and then toss the mixture together with a rubber spatulauntil combined.
Slowly gently fold in the blueberries
Do NOT OVERMIX
Dough will be a little wet. Put batter into prepared baking dish.
Bake for 20 minutes or until lightly golden.
Remove from the oven and allow to cool for a few minutes. Then cut into 8 evenly slices.
To make the glaze, simply whisk all of the glaze ingredients together and drizzle lightly over scones right before serving.