High Protein Snacks

Protein Scones

Protein Scones


Protein Scones are an ideal savoury or sweet recipe, as pictured they are served with cottage cheese but alternatively they can be served with peanut butter or cream cheese.


  • 250 g Self-Raising Flour
  • 5 g Sweetener
  • 100 g Wensleydale Cheese With Apricots or cranberries
  • 150 ml Almond Milk
  • 5 g Baking Powder
  • 50 g Coconut Oil
  • 1 scoop Impact Whey Protein


  1. To a food processor add the flour, sweetener, cheese, coconut oil and baking powder blitz together until it makes a breadcrumb like consistency then pour in a mixing bowl, stir in the impact whey and add the milk a bit at a time to make a dough ball.

  2. Using a rolling pin, roll the dough to around 1cm thickness and using a cookie cutter cut out the scones. Once all the dough is used place the scones on a baking tray and glaze each one with a beaten egg.

  3. Cook in the oven on 190C for 12-15 minutes, once golden brown place on a cooling rack. They can be served warm or cool.

Storage suggestions


The dough will last 2 days in the fridge, cooked scones will last 4 days in an air tight container or frozen for 1 month.

Nutritional Facts

Amount per serving

Calories 120
Total Fat 4g
Sugar 1g
Protein 4g

Gemma Amery

Gemma Amery

Writer and expert

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