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Premier Protein Blueberry Scones

I always pair lemon with blueberries - the zest just wakes up these scones.  Using vinegar with the Premier Protein acts as a mock buttermilk which will give you the lightest scones.
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Course Breakfast
Servings 8

Ingredients
  

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup Premier Protein bananas and cream shake reserve 2 tablespoons
  • 1 tablespoon vinegar
  • 1/2 cup Splenda, no calorie sugar
  • 1 teaspoon vanilla
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 cup blueberries
  • 1 tablespoon cinnamon sugar

Instructions
 

  • Heat oven to 425.
    Mix the vinegar and Premier protein together and let it sit for a few minutes, or until thickenend.  
    In a large bowl, add the flour, baking powder, splenda and salt.  Add the vinegar/premier protein mixture into the flour mixture, and add the vanilla, lemon zest, lemon juice and blueberries and mix until combined.  The dough will be a bit sticky.
    Form into a circle, put the dough on parchment paper and freeze for 30 minutes.  You'll be able to cut the scones into 8 pieces much easier this way.  Brush the tops of the scones with the remaining protein shake, and sprinkle the cinnamon sugar mixture over the top.  Bake for 14-16 minutes, or until they are browned.