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.
You will need:
250.00 g, Self-Raising Flour
5.00 g, Sweetener
100.00 g, Wensleydale Cheese With Apricots or cranberries
150.00 ml, Almond milk
5.00 g, Baking Powder
50.00 g, Coconpure Coconut Oil
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.
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.
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.
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.