Blueberry Lemon Scone Cake

     Who doesn't love a Blueberry Lemon Scone!?  However, I've taken the Blueberry Lemon Scone to a whole new level...I turned it into CAKE!!!  (you're welcome)   Consider this the new normal for my breakfast (... and afternoon snack...well, maybe bed time snack too...what!?...girls gotta eat...)  And how bout those macros, each hearty slice is only 185 calories, 7.7g net carbs and 14.4g protein.  And, luckily there are 8 generous pieces, cause as we know, #girlbehungry...  ;)

Ingredients for 8 Scones~
1/4 cup White Chocolate Sweet Spreads, softened/melted
1 jumbo Egg
1/2 cup 25 calorie/cup Silk Cashew Milk
1 scoop Quest Vanilla Milkshake Protein Powder
5.3oz Dannon Greek Light&Fit Blueberry Yogurt
1/3 cup Nutiva Coconut Flour
1/3 cup Swerve Granular Erythritol
1 teaspoon Baking Powder
1 teaspoon Salt
Dash Cinnamon
Dash Vanilla
1 Quest Mixed Berry Bliss Protein Bar, diced
3/4 cup fresh Blueberries
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7oz 2% Fage Greek Yogurt
1/4 cup Swerve Confectioners Erythritol
1/2 cup fresh Blueberries
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1/2 scoop Quest Vanilla Milkshake Protein Powder
2 Tablespoons Swerve Confectioners Erythritol
2 Tablespoons 25 calories/cup Silk Cashew Milk
1 Tablespoon Lemon Juice
Yellow Food Coloring, if desired

     Mix all ingredients together in first section, except blueberries.  After thoroughly mixed, gently fold in Blueberries and pat onto Silpat lined cookie sheet in large circle.  Bake at 375 for 22 minutes.  Meanwhile, mix together Fage Yogurt and Confectioners Erythritol in second section and spread on cooled cake and sprinkle with remaining Blueberries.  Mix together all ingredients in last section, put in baggie, snip corner and drizzle atop Scone Cake.  Serves 8,  store in fridge.  Enjoy  :)

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