Dynamic Blueberry Scone-Cookies

This month we asked our clients from our private Facebook group what kind of recipe they wanted to see and the majority of the votes leaned towards a healthy dessert, so we delivered…Dynamic Blueberry Scone-Cookies. We have never seen these before but they are delicious! Although these are purely a complex carb source, they make a great pre and post workout source along with some high-quality rich protein sources. Skip the Starbucks scones and enjoy some of these scone-cookies that have the actual macros and less calories!

Enjoy ladies and gents 😉



256g of all-purpose flour

68g Splenda (68 packets)

1.5 teaspoons baking powder

.5 teaspoon salt

68g Almond milk

¼ teaspoon vanilla extract

1 large egg white

68g frozen blueberries

150g Chobani blueberry yogurt

½ cup water


How to prepare it:

Put all ingredients in a large mixing bowl, stir well, put entire batter onto parchment paper and cut up however many scone-cookies you want or measure entire batter out and divide by however many scone-cookies you want to make and put them individually onto parchment paper. This will get the macros more accurate. Put in oven at 425 degrees and bake for 15-20 minutes


Macronutrient numbers: Per 1 Scone-cookie after measuring out entire batter and making 9 scones separately

Protein- 5g    Carbs- 30g     Fat- .5g    Fiber- 1g