CRUSH IT! Café: Protein Blueberry Lemon Scones

It's time for another Crush It Cafe recipe! Try out this super easy protein scone recipe. These scones are flaky and crumbly while soft and fluffy on the inside. Topped with a sweet lemon icing drizzle. Perfect for breakfast… or dessert.

For a quick review of the ingredients and directions, scroll down and watch the short video near the bottom of the page. Otherwise, continue reading from here for a more detailed look including step-by-step instructions and a breakdown of the ingredient list.

Ingredients: Scones

1 cup Kodiak cake mix
1 cup all purpose flour
2 scoops Core Blueberry Muffin PRO
1 tsp baking powder
4 tbsp butter, cubed & chilled
1/4 cup of unsweetened milk
1 tsp vanilla extract
1 egg, beaten
1 tbsp lemon juice
¼ cup blueberries

Ingredients: Icing

10g of Frosted Vanilla Cupcake PRO
1/4 cup stevia
1 tbsp lemon juice

Directions:

1. Preheat oven to 400 degrees
2. In a large bowl, combine pancake mix, flour, protein powder, stevia, baking powder and lemon peel
3. Add in the cubed butter to your flour mixture. Using your hands or a pastry cutter, work the butter into the mixture until it resembles a course meal
4. Make a well in the middle of the bowl. Add in the milk, vanilla extract, egg and lemon juice.
5. Use a spoon to mix everything together (may want to switch to hands to finish) to combine ingredients until a dough comes together.
6. Gently fold in blueberries. Shape the dough into a ball.
7. On a lightly floured surface, flatten the ball into a round disc approximately 1-2 inches thick
8. Cut the dough into 8 wedges. Transfer the scones to a baking sheet
9. Brush the scones with an egg white wash mix *Optional: top with turbinado sugar and/or additional lemon peel*
10. Bake for 20-28 minutes, or until scones are slightly golden
11. While scones are baking, combine all icing ingredients in a small bowl. Set aside
12. Allow scones to cool for 5-10 minutes before drizzling with icing.
13. Enjoy!