Nutrition balance score
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Ingredients
0 servings
6scones
large
1 cupWhole Wheat Pastry Flour
½ cupVanilla Protein Powder
¼ cupUnflavored Protein Powder
¼ cupCoconut Flour
2 TbspSugar-free Sugar Replacement
2 tspbaking powder
1 cupNon-fat Plain Greek Yogurt
1 ½ tsplemon juice
1 tsplemon zest
¾ cupCranberries
Fresh Ripe
Powdered Sugar-free Sugar Replacement
lemon zest
Almond Milk
or Other
11 Powdered Sugar Substitute
1.2gFat
Saturated fat
Instructions
Step 1
INSTRUCTIONS
Step 2
Preheat oven to 350°F and line a baking sheet with parchment paper.
Step 3
In a large bowl, combine flour, vanilla protein powder, unflavored protein powder, coconut flour, sweetener and baking powder.
Step 4
Add yogurt, lemon juice and lemon zest and pull together with spoon/spatula to make large dough crumbles.
Step 5
Place cranberries in a bowl, sprinkle with extra flour and toss to coat.
Step 6
Add cranberries to dough and fold to combine.
Step 7
Use hands to bring together.
Step 8
Knead the ONLY LITTLE till it comes together. Dough should be slightly wet, not ‘knead-able’.
Step 9
DO NOT OVER-KNEAD or scones will be tough and not crumbly.
Step 10
Transfer to parchment lined baking sheet and shape (gently) into circle about 1” thick.
Step 11
Place dough in fridge to chill for 20 minutes.
Step 12
Use pizza cutter or sharp knife to cut into 6 scones.
Step 13
Space out cut scones.
Step 14
Bake for 15 minutes until outsides are crusty and lightly browned, but still soft to touch. Toothpick inserted into center should come out clean.
Step 15
Drizzle:
Step 16
Stir powdered ‘sugar’, lemon zest and a bit of milk in a bowl. Drizzle on scones.
Notes
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