Enjoying baked goods is a treat, usually with too much excess sugar, and not enough protein.
These scones are the exception!
Yummy baked good goodness, without the excess sugar and carbs! I think you’ll love them too!
One of the keys is to use super cold yogurt, so do not take out of the yogurt and leave it sitting on the counter until you get to this part! (You may even want to place it in the freezer for a few minutes before you get to this step.)
When it comes to forming it into a disk, make sure your disk stays approximately 3/4 inch thick, which will probably mean you’ll have a diameter of 7-8 inches. This pastry cutter is my favorite way to divide into 8 equal pieces.
Carefully move divided scones away from one another to bake.
All you need now is a warm cup of coffee or tea to enjoy with these scones. Or if you are like a good friend of mine, you may also enjoy them with a cup of stew or soup!! (I propose a double batch though, as you’ll still want some with your coffee in the morning!
Protein Cranberry Almond Scones
Ingredients
- 1 cup gluten free flour blend
- 1/4 cup vanilla protein powder
- 1/4 cup unflavored collagen
- 1/4 cup almond flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup COLD vanilla yogurt, lightly sweetened or nonsweetned
- 3-4 Tbsp maple syrup
- 1/3 cup juice sweetened cranberries
- 1/4 cup sliced almonds
Instructions
- Combine dry ingredients together.
- Add in yogurt and maple syrup. Stir to combine.
- Add in almonds and cranberries
- On a piece of parchment paper, shape into a round ball and then form into a disk, approximately 8 inches in diameter, and cut into wedges.
- Separate wedges on the parchment paper.
- Bake at 400 degrees approximately 18 minutes, or until golden brown on top.