blueberry lemon scones on a serving plate

blueberry lemon scones

Bake up this sweet, flaky treat with pops of fresh blueberry and beautifying collagen.


  • 1 egg or flax meal egg (1 Tbsp flax meal mixed with water)
  • 1/2 cup heavy whipping cream
  • 2 cups gluten-free flour
  • 1 scoop Youtheory® Collagen Powder
  • 1 Tbsp baking powder
  • 1/4 cup organic cane sugar
  • 1/2 tsp sea salt
  • 10 Tbsp butter, unsalted, chilled, cut into cubes
  • 1/2 cup fresh blueberries
  • 1 Tbsp lemon zest
  • 1 Tbsp heavy whipping Cream
  • 1 Tbsp turbinado sugar
  • 1/4 cup lavender honey butter


  1. Preheat oven to 400°F.
  2. Combine egg and cream in small bowl and whisk and set aside.
  3. In a food processor add flour, Youtheory® Collagen, baking powder, sugar and salt, and pulse to combine.
  4. Add butter and pulse until meal forms.
  5. Add cream mixture in slow stream.
  6. Transfer dough into bowl and fold in blueberries. Using floured hands, shape into triangles or scoop into 8 portions.
  7. Brush with Tbsp of whipping cream and sprinkle with turbinado sugar.
  8. Bake for 15-20 minutes until golden brown.
  9. Serve with lavender honey butter. (see recipe).

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