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Protein Scones

Just like grandma used to make, but with extra gains.

Calories Per Scone: 91kcal

9.5C | 7P | 2.7F

Prep
20 minutes
Total
35 minutes
Serves
USMetric

ingredients

Ingredients checklist
Tips
Equipment

1. Preheat oven to 200° and prep a baking sheet with baking paper.

2. Add dry ingredients to a mixing bowl, whisk to combine

3. Add wet ingredients and stir to create dough. DO NOT OVER STIR! Your scones will turn into dense pucks.

4. Lightly Roll out between two lightly sprayed pieces of baking paper until 1 inch-ish thick. Be sure to spray your baking paper with non-stick otherwise the mixture will stick to the paper and this will all be for nothing. This mixture will be EXTREMELY sticky. Like, extremely.

5. Grab biscuit cutter, lightly flour and push down (DO NOT TWIST) then pull straight up to create scone. Repeat until out of dough (I’d recommend making 10)

6. Place all your scones on your baking sheet so they’re slightly touching then brush with almond milk and bake at 200° for 15 mins. (Again, they’ll be sticky so be careful)

7. Allow to cool, add jam and cream (or cream and jam) and inhale every single last one like you’re trying to impress your Nan’s pals at a high tea.