blueberry lemon scones

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

servings: 4 servings 
active time: 15 minutes
total time: 40 minutes


  • 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).


nutritional information

serving size: 92g
amount per serving% daily value
total fat22g28%
saturated fat14g70%
trans fat1g0
total carbohydrates3713%
dietary fiber0g0
total sugars6g
includes 5g added sugars10%
vitamin d0mcg0

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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