The Best Protein Scones Recipe

• ¾ cup Flour (90g, AP, 1:1 Gluten Free or Whole Wheat Pastry)
• ½ cup Vanilla Protein Powder (Whey-casein) (45g)
• ⅓ cup Unflavored Protein Powder (Whey-casein or Plant-based) (30g)
• ¼ cup Coconut Flour (28g)
• 2 Tbsp Zero Calorie 1:1 Sugar-free Sugar Replacement (24g)
• 2 tsp Baking Powder
• 1¼ cup Non-fat Plain Greek Yogurt (281g)

Instructions

1. 1Mix Dry Ingredients: In a large bowl, combine the whole wheat pastry flour, vanilla protein powder, unflavored protein powder, coconut flour, sweetener, and baking powder. Whisk to ensure everything is evenly mixed.
2. 2Form the Dough: Add the Greek yogurt and mix with a spoon or spatula just until 'dough crumbles' form.
3. 3Knead Gently (Clean Hands Hack): Transfer the crumbles onto a piece of parchment paper on your counter. Use the parchment paper to fold and press the crumbles together to form a rough dough ball. Lightly flour the surface if needed, then knead ONLY until the dough just comes together.
4. 4Shape & Chill: Transfer the dough ball onto a parchment-lined baking sheet. Gently pat it into a circle about ¾ - 1 inch thick. Place the baking sheet with the dough in the fridge to chill for 20 minutes.
5. 5Preheat: While the dough chills, preheat your oven to 375°F (190°C).
6. 6Cut & Coat: Remove the baking sheet from the fridge. Use a pizza cutter or sharp knife to cut the circle into 6 scones. Separate the scones slightly on the sheet to allow for airflow. Brush the tops with milk and sprinkle with Turbinado sugar for a crunchy top.
7. 7Bake: Bake for 15 minutes until the tops are golden brown.
8. 8Cool & Serve: Let the scones cool on the pan for a few minutes to set, then transfer to a wire rack. Enjoy warm with some butter and jam!