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
- Preheat oven to 375F. Line a baking sheet with parchment paper or grease with butter.
- In a large bowl, whisk oat flour, oats, whey, cinnamon, nutmeg, ginger and baking powder.
- Add butter, applesauce and water; stir until just combined. Fold in apple and currants.
- Spoon 8 mounds onto baking sheet; wet fingers with water and pat to smooth tops.
- 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.