Daniela DeFeo

An easy and delicious scone recipe, minus all the butter and sugar! Enjoy this protein-packed treat that is moist, soft with the right amount of crisp - just like traditional scones. Perfect for breakfast or to appease your sweet tooth.

Ingredients:

• 1 cup all-purpose or flour of choice
• 1 ⅓ cup oat flour
• ½ cup vanilla protein powder
• 1 tbsp baking powder
• ½ tsp salt
• 3 tbsp coconut sugar
• ¼ cup unsweetened apple sauce
• ¼ cup almond milk
• juice of ½ lemon
• 1 tsp vanilla extract
• ½ cup coconut oil (must be very cold, grated*)
• 1 ½ cup fresh blueberries (lightly tossed with 1 tbsp of flour)

Directions:

1. Preheat the oven to 450F, line a baking sheet with parchment paper.
2. Mix the flour, oats, baking powder, salt and sugar in a large bowl.
3. In another bowl, mix the apple sauce, almond milk, lemon juice​ and vanilla extract. Pour into flour mixture.
4. Add cold grated coconut oil - mix until it comes together. (Do not overwork - dough should be soft, slightly sticky)
5. Lightly toss blueberries with flour. Fold into dough.
6. Put dough onto baking pan, dust with a little flour and gently shape into a circle. Cut into 10 equal pieces. Bake for about 15-20 minutes until golden brown and crisp on the outside.

*Coconut Oil - MUST be solid, not soft. Put in freezer for 30 minutes, for easier grating thereafter.

Want more protein? Top with Greek yogurt, peanut butter or protein powder mixed with a little water to make a thick paste! 

Makes 10 Scones.

Nutritional Breakdown: