Weight Watchers Blueberry Lemon Scones

These low point Blueberry Lemon Scones are light and fluffy, and are packed with Protein. They make for a delicious treat, snack or dessert. This is delicius <3 <3

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

1. Preheat oven to 400 degrees.
2. Spray a 9 inch round cake pan with non stick cooking spray and set aside.
3. In a large bowl, whisk the flour, protein powder, sugar substitute, and cinnamon.
4. Place butter into the dry mixture and combine it with a pastry cutter, or a fork until the mixture resembles coarse meal. Set aside.
5. 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.
6. Slowly gently fold in the blueberries
7. Do NOT OVERMIX
8. Dough will be a little wet. Put batter into prepared baking dish.
9. Bake for 20 minutes or until lightly golden.
10. Remove from the oven and allow to cool for a few minutes. Then cut into 8 evenly slices.
11. To make the glaze, simply whisk all of the glaze ingredients together and drizzle lightly over scones right before serving.