Lemon Cranberry Protein Scones
Serves 6
10 mins prep
15 mins cook
20 mins Chill Time:
45 mins total
Soft and light and the best Lemon Cranberry Protein Scones you will have! These healthy lemon cranberry scones are made with protein powder and yogurt for a high protein, low sugar, low fat and low calorie scone recipe!
cupWhole Wheat Pastry Flour120g, see post for sub
cupVanilla Protein Powder45g, about 1½ scoop
cupUnflavored Protein Powder22g, see post for sub
cupCoconut Flour28g
tbspZero Calorie 1:1 Sugar-free Sugar Replacement24g
cup + 2 tbspNon-fat Plain Greek Yogurt253g
tspLemon Juice
tspLemon Zest
cupFresh Ripe Cranberries75g
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Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, combine flour, vanilla protein powder, unflavored protein powder, coconut flour, sweetener and baking powder.
Add yogurt, lemon juice and lemon zest and pull together with spoon/spatula to make large dough crumbles.
Place cranberries in a bowl, sprinkle with extra flour and toss to coat.
Add cranberries to dough and fold to combine.
Use hands to bring together.
Knead the ONLY LITTLE till it comes together. Dough should be slightly wet, not ‘knead-able’.
DO NOT OVER-KNEAD or scones will be tough and not crumbly.
Transfer to parchment lined baking sheet and shape (gently) into circle about 1” thick.
Place dough in fridge to chill for 20 minutes.
Use pizza cutter or sharp knife to cut into 6 scones.
Space out cut scones.
Bake for 15 minutes until outsides are crusty and lightly browned, but still soft to touch. Toothpick inserted into center should come out clean.
Drizzle:
Stir powdered ‘sugar’, lemon zest and a bit of milk in a bowl. Drizzle on scones.