Protein Scones with Vanilla Icing

Flaky, fruity and just sweet enough, these scones are a mere 90 calories each! They’re also gluten-, wheat- and egg-free. If you like your scones a bit sweeter, add 1 tablespoon raw or coconut sugar to the batter.


  • 1 cup oat flour
  • ¼ cup quick oats
  • 1 scoop (¼ cup) vanilla protein powder
  • 1 tsp cinnamon
  • 1/8 tsp each nutmeg and ginger
  • 1½ tsp baking powder
  • 2 Tbs cold butter or nondairy spread, cut into small pieces (I used Earth Balance Coconut Spread.)
  • 1/3 cup unsweetened applesauce
  • ¼ cup filtered water
  • 3 Tbs raisins


  1. Preheat oven to 375F. Line a baking sheet with parchment paper or grease with butter.
  2. In a large bowl, whisk oat flour, oats, whey, cinnamon, nutmeg, ginger and baking powder.
  3. Add butter, applesauce and water; stir until just combined. Fold in apple and currants.
  4. Spoon 8 mounds onto baking sheet; wet fingers with water and pat to smooth tops.
  5. Bake 15-20 minutes or until firm and golden. If desired, drizzle with vanilla “icing”: whisk 2 Tbs vanilla whey concentrate and 1½ Tbs water (try coconut water for extra flavour); drizzle over scones.

Per scone: 90 calories, 4 g fat (2 g sat, 0 g trans), 17 mg sodium, 2 g fibre, 4 g sugar, 3 g protein


  • To make oat flour, grind oats in a blender to a flour consistency.
  • If you don’t have protein powder, you can omit from the recipe (and nix the icing, of course), but add 2 tablespoons raw or coconut sugar to the scone batter.
  • Swap raisins for other dried fruit, chopped fresh fruit, chopped nuts, seeds, shredded coconut, etc.
Perfect with a steaming cup of decaf green chai tea

Perfect with a steaming cup of decaf green chai tea


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