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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 

ervings: Makes 8 scones/ 3 Freestyle smart points per scone

  • PREP TIME5 minutes
  • COOK TIME20 minutes
  • TOTAL TIME25 minutes


  • 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)


  • 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
  • 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.

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