Whole Wheat Lemon Blueberry Scones

Lemon blueberry scones are a classic dessert, snack, or even breakfast addition. But instead of tons of butter or oil, or nutritionally void white flour, these scones only contains complex carbohydrates from whole wheat flour, and have minimal added fat from virgin coconut oil. Without any refined flour, these scones are higher in fiber, protein, B vitamins, and iron. Finally, these sugar free scones are sweetened with granulated monk fruit, get some additional protein from the egg and Greek yogurt, and are flavored with lemon juice and frozen blueberries.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350F, and line a large cookie sheet with parchment paper.

Step 2

Whisk together the wet ingredients in a large bowl - egg, yogurt, lemon juice, coconut oil, granulated monk fruit, and vanilla.

Step 3

Mix in the dry ingredients with a silicone spatula - salt, baking powder, and whole wheat flour.

Step 4

Fold in the frozen blueberries with a silicone spatula.

Step 5

Divide the dough into 5 even pieces, about 100 g each. Shape into round, thick circles on your cookie sheet, about 3/4" tall.

Step 6

Bake at 350F for about 20 minutes, or until lightly golden brown and a toothpick comes out clean. Let cool totally on the cookie sheet.

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