Blueberry Lemon Protein Scones: Leanna’s High-Protein Fall Bake

Fall baking usually means butter, sugar and a mid-morning crash. Leanna Chanco’s blueberry lemon protein scones keep the cozy part and rework the rest: soft and fluffy, bright with lemon zest, studded with blueberries, and built on Greek yogurt instead of a block of butter. Can a scone really pull its weight in a high-protein day? With about 15 g of protein each, it can do a solid share of the work.

Here’s the full recipe as Leanna shared it, plus why it works and how to fit it into your week.

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The ingredients

• 1½ cups plain Greek yogurt
• 2 eggs
• ¼ cup milk
• 2 tsp vanilla
• 2 tbsp honey
• Zest of 2 lemons
• 1¾ cups all-purpose flour
• 1½ tbsp baking powder
• 1 tsp salt
• ⅓ cup vanilla protein powder
• 1 cup fresh blueberries

Optional lemon glaze: ⅓ cup powdered sugar and 1 tbsp lemon juice.

How to make them

1. Preheat the oven to 400°F (about 200°C).
2. Whisk the Greek yogurt, eggs, milk, vanilla, honey and lemon zest.
3. In another bowl, combine the flour, protein powder, baking powder and salt.
4. Add the dry ingredients to the wet and mix until just combined.
5. Gently fold in the blueberries.
6. Shape the dough into a round and cut it into 6 pieces.
7. Bake at 400°F for 5 minutes, then lower to 350°F (about 175°C) and bake for 18 to 20 minutes.
8. Let them cool fully before adding the glaze.

Two small details make a big difference. “Just combined” means stop as soon as you can’t see dry flour; overmixing makes scones tough. And the short blast of high heat helps them puff up before the lower temperature bakes them through without drying the edges.

Where the protein comes from

Is the protein powder doing the heavy lifting here? Not really. Using typical label values, the Greek yogurt is the biggest single source, and the flour and eggs add more than people expect. That’s good news if you’d rather use less powder: the recipe still carries a decent amount without it.

Those numbers add up: 15 g protein, 40 g carbs and 6 g fat come to roughly 275 calories, in line with Leanna’s figure. As she notes, they’ll vary by brand, and the glaze adds sugar on top.

Turning a scone into a real breakfast

A review by Schoenfeld and Aragon (2018) suggested about 0.4 g of protein per kilogram of body weight per meal for people building or keeping muscle. For a 70 kg woman, that’s roughly 28 g. One scone gets you about halfway, so pair it with a latte made with milk, a couple of eggs, or a cup of Greek yogurt with berries.

Pair one scone with	Extra protein (approx.)	Breakfast total (approx.)
Latte with 1 cup of milk	~8 g	~23 g
2 eggs	~12 g	~27 g
¾ cup Greek yogurt	~15 to 18 g	~30 to 33 g
Protein shake	~20 to 25 g	~35 to 40 g

If you like having a grab-and-go snack too, Leanna’s banana bread protein balls pair well with these for a high-protein week. And if the scale has stopped moving, Norvic explains why eating less isn’t always the answer.

Make-ahead tips

Bake a batch on Sunday, cool completely, and store unglazed scones in an airtight container. Freeze any you won’t eat in the next few days and rewarm them in the oven or toaster oven. Want the glaze but not all the sugar? Brush on a thin layer, or skip it and add extra lemon zest to the dough instead.

For more of Leanna’s high-protein bakes for busy women over 35, follow her on Instagram, or apply for coaching if you’d like a plan built around your life.