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.
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.
Amount per serving