Blueberry Protein Scones

blueberry protein scones

These golden brown, gluten-free blueberry protein scones made with fresh blueberries and almond flour put coffee shop scones to shame.





  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper
  2. Add collagen, almond flour, coconut flour, sweetener, baking powder, baking soda, and salt to a large food processor.  Pulse a couple of times to combine.
  3. Slowly add in heavy cream, egg, vanilla extract, and cold butter.  Pulse until dough comes together without over mixing. Gently stir in blueberries.
  4. Scoop dough out onto baking sheet using a ¼ measuring cup.  Make 8 even mounds and form into scone shapes. Give 2” between scones to bake evenly.
  5. Bake for 35-40 minutes until golden brown and bake through.
  6. Drizzle coconut butter and extra sweetener on tops of scones if desired.


Keywords: blueberry protein scones