It's time for another Crush It Cafe recipe! Try out this super easy protein scone recipe. These scones are flaky and crumbly while soft and fluffy on the inside. Topped with a sweet lemon icing drizzle. Perfect for breakfast… or dessert.



- 1 cup @kodiak cake mix
- 1 cup all purpose flour
- 2 scoops Core Blueberry Muffin PRO
- 1 tsp baking powder
- 4 tbsp butter, cubed & chilled
- 1/4 cup of unsweetened milk
- 1 tsp vanilla extract
- 1 egg, beaten
- 1 tbsp lemon juice
- ¼ cup blueberries

- 10g of Frosted Vanilla Cupcake PRO
- 1/4 cup stevia
- 1 tbsp lemon juice



1. Preheat oven to 400 degrees
2. In a large bowl, combine pancake mix, flour, protein powder, stevia, baking powder and lemon peel
3. Add in the cubed butter to your flour mixture. Using your hands or a pastry cutter, work the butter into the mixture until it resembles a course meal
4. Make a well in the middle of the bowl. Add in the milk, vanilla extract, egg and lemon juice.
5. Use a spoon to mix everything together (may want to switch to hands to finish) to combine ingredients until a dough comes together.
6. Gently fold in blueberries. Shape the dough into a ball.
7. On a lightly floured surface, flatten the ball into a round disc approximately 1-2 inches thick
8. Cut the dough into 8 wedges. Transfer the scones to a baking sheet
9. Brush the scones with an egg white wash mix *Optional: top with turbinado sugar and/or additional lemon peel*
10. Bake for 20-28 minutes, or until scones are slightly golden
11. While scones are baking, combine all icing ingredients in a small bowl. Set aside.
12. Allow scones to cool for 5-10 minutes before drizzling with icing. Enjoy!

*Makes 8 Scones*
MACROS for 1 scone:
200 Calories: 7.5F/21C/12P

*You can save 20% off Core Nutritional products with the discount code "christi" on (affiliate code)