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blueberry almond scones

Blueberry Almond Scones

High protein, gluten-free scones with almonds and blueberries - perfect to pair with your morning coffee!

Course Breakfast, Snack
Keyword gluten free, High Protein, vegan
Prep Time 20 minutes
Cook Time 15 minutes


  • 1 1/2 cups Oat Flour
  • 1 1/2 servings Nuzest USA Probiotic Vanilla Protein
  • 2 tsp Baking Powder
  • 1/4 tsp Almond Extract
  • 1/4 tsp Cardamon
  • 1/4 tsp Salt
  • 1/2 cup Maple Syrup
  • 1/4 cup Dairy Free Yogurt
  • 1/4 cup Vegan Butter, Chilled and Cubed
  • 1 cup Dried Blueberries

Glaze (two ways!)

  • 1/2 cup Powdered Sugar
  • 1 tbsp Milk

Glaze (option two)

  • 1/4 cup powdered sugar
  • 1/2 serving Nuzest USA Probiotic Vanilla Protein
  • 1 tbsp milk


  1. In a large bowl, mix together all the ingredients except for the butter and blueberries.

  2. Once combined, cut in the cubed butter with a fork or two knives until it is ribboned throughout the dough. Stir in the blueberries.

  3. Pop the bowl into your fridge and preheat your oven to 400 degrees. While the oven is preheating, line a baking sheet with parchment paper and do a few minutes of self-care.

  4. Once the oven has reached baking temperature, place the chilled dough on your baking sheet. Using your hands (wet them, it helps!) pat the dough out into a circle that's 1 1/2 inches thick.

  5. Cut the circle into 6 triangles and bake for 16-18 minutes. Let them completely cool before glazing!


  1. Whisk the ingredients for either glaze option (read above!) in a small bowl. Dunk or spoon the glaze over the scones. Let them sit on a cooling rack to harden