White Chocolate Raspberry Protein Scones

2 servings

¼ cup Whole Wheat Pastry Flour 90g, see post for sub

⅕ cup Vanilla Protein Powder 45g, Whey-caesin

⅕ cup Unflavored Protein Powder 45g, Whey-caesin, see post for sub

⅕ cup Coconut Flour 28g

⅔ Tbsp Zero Calorie 1:1 Sugar-free Sugar Replacement 24g

⅔ tsp Baking Powder

½ cup Non-fat Plain Greek Yogurt 338g

1 Tbsp White Chocolate Chips 42g, Sugar Free recommended blow

⅓ cup Fresh Raspberries 123g

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Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, combine flour, vanilla protein powder, unflavored protein powder, coconut flour, sweetener and baking powder.
Add yogurt and pull together with spoon/spatula to make large dough crumbles.
Add white chocolate and raspberries
Use hands to bring together.
Knead 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.
(Or raspberries will get smashed).
Transfer to parchment lined baking sheet and shape (gently) into circle about 1¼” thick.
Place dough in fridge to chill for 20 minutes.
Use pizza cutter or sharp knife to cut into 6 scones.
Space out cut scones.
Bake for 18-20 minutes until outsides are crusty, but still soft to touch. Toothpick inserted into center should come out clean.
Let cool.