Cinnamon Protein Scones with Yogurt - Just Amazing!
Serves 6
10 mins prep
15 mins cook
25 mins total
Just amazing Cinnamon Protein Scones made with protein powder, Greek yogurt and filled with layers of sugar-free cinnamon sugar. Protein packed healthy cinnamon scones have no cinnamon chips either, and really are a clean breakfast delight.
Filling:
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Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, combine whole wheat pastry flour, vanilla protein powder, unflavored protein powder, coconut flour, sweetener, baking powder and cinnamon.
Add yogurt and pull together with spoon/spatula to make dough crumbles.
Use hands to bring together.
Knead the ONLY LITTLE till it comes together. Dough should be slightly wet, not ‘knead-able’.
DO NOT OVER-KNEAD or scones will be tough and not crumbly.
Transfer to parchment lined work surface and shape (gently) into rectangle.
Place another sheet of parchment paper on top and roll out to square; ~¼” thick, 9” sides.
Make filling and shape:
In a bowl, stir sweetener/sugar, cinnamon and tapioca starch.
Sprinkle cinnamon sugar mixture over dough, reserve some for top.
Fold ⅓ sheet from one edge toward center. Then fold other end over first ⅓ (like a letter).
You should have a 3”x9” rectangle.
Place extra parchment paper on top of dough and roll along length out to make even longer rectangle (4”x12”). (Set parchment aside)
Use pizza cutter or sharp knife to cut into 3 squares (4” sides), then cut squares into 2 scones.
Space out cut scones, transfer parchment paper with scones to baking sheet.
Place scones in fridge about 15 mins to chill.
Bake:
Brush tops with almond milk and sprinkle on more cinnamon sugar.
Bake for 15-17 minutes until lightly golden brown
Let cool a little, top with vanilla icing (stir: sugar-free powdered sugar, milk, vanilla extract) and enjoy.
