Scones are a wonderful and firm favourite for many a celebration and just because we are eating healthier does not mean that we must miss out on enjoying them.
This recipe combines the flavour and texture of scones, that we love, with a dash of protein and a lower carb flour, making them a wonderful option for those that are conscious of those things!
1 ¾ cups Self Raising Flour ( for gluten free use Gluten Free Self Raising Flour)
3 scoops Tasteless Protein
½ cup Cream
½ cup sugar free Lemonade
Mix dry ingredients together in a bowl.
To that bowl then add the cream and mix well.
Add lemonade to the mixture a little at a time until a thick dough texture is achieved.
On a clean floured surface lightly kneed your dough as demonstrated and cut out scones.
With remaining dough continue to lightly kneed into a square shape and then use your desired size cutter to cut scones out until all of the dough is used. We used a shot glass so that the scones were a little bariatric size!
Place scones closely together on a tray lined with grease proof paper.
Brush the tops of the scones with milk.
Bake in a 170 degree oven for 12 – 15 minutes or until beautifully golden.
Recipe makes 16 mini scones
Calories per Scone 81
Carbs 9 grams
Fat 3 grams
Protein 4 grams