Do you have a soft spot for scones? Try these wheat and sugar free, high-protein scones for your next high tea.
What you’ll need
The scones
- 1 cup oat flour (ground quick oats)
- ½ cup vanilla protein powder
- ¼ cup rolled oats
- ½ tsp baking soda
- ¼ tsp sea salt
- 3 tbsp coconut oil
- 1 egg white
- ¼ cup strawberry Greek yogurt
- 2 tbsp almond milk
- 3 sachets Stevia
- 3 tbsp dark chocolate chips
Mixed berry jam
- 1 cup frozen mixed berries (thawed)
- 2 sachets of Stevia
- 2 tsp chia seeds
Natural fat-free whipped ‘cream’
- ½ cup non-fat dry milk
- ½ cup ice water
- 1 egg white
- 1 tsp lemon juice
- ¼ cup powdered sugar, sifted (you can use Stevia, quarter teaspoon or to taste)
- ½ tsp vanilla extract
What you’ll do
The scones
Preheat the oven to 220ºC.
Mix all the dry ingredients together and all the wet ingredients together.
Add the wet to the dry and fold together.
Stir in chocolate chips.
Add heaped tablespoon amounts to a parchment-lined cookie sheet and bake for 12 to 15 minutes. Be careful that the tops reach golden, not brown. Enjoy with tea or cold almond milk.
The jam
Thaw frozen berries and, when thawed, puree. Add the berry puree to a small saucepan and add the Stevia and chia seeds.
Keep stirring the jam over low heat for 5 to 6 minutes – never leaving it unattended or to stick to the saucepan.
Let cool and serve with protein scones or your favourite toast or muffin.
The cream
Put the ice water, egg white, and non-fat dry milk in the bowl of a stand mixer fitted with the whip attachment. Beat on high for 4 to 5 minutes until it starts to thicken. Stop the machine to scrape down the sides of the bowl to get the milk powder incorporated.
Add the lemon juice and continue whipping on the highest speed for another minute or two until thick.
Lower the speed and slowly add sugar or Stevia, then vanilla. Beat until well mixed.
Serve immediately with scones and jam.
Cream recipe adapted from Betty Crocker’s Pie and Pastry Cookbook.
Recipe by lifestyle blogger Kris Bitton of I Heart Wellness.
