Whole Grain Protein Scones Recipe

Start your day with these whole grain protein scones, a healthier take on the traditional breakfast pastry. Infused with Lemon Meringue Pie Whey Protein from Revolution Nutrition, these protein scones are not just delicious but also a great source of whole grain protein and fiber.

Ingredients

• Flour – 2 cups (whole wheat)
• Baking powder – 1 tablespoon 
• Salt – ¼ teaspoon
• Cold butter – ¼ cup (unsalted and cut into small pieces)
• Sugar – ¼ cup (coconut-based or a sugar substitute)
• Whey Protein – 1 scoop of Lemon Meringue Pie flavor (from Revolution Nutrition) or any other flavor of your preference
• Milk – ¾ cup (low-fat regular or almond milk for vegans)
• Vanilla extract – 1 teaspoon 
• Lemon – Zest of just one lemon
• Optional – Fresh blueberries or dried cranberries

Instructions

Oven Preheating – Set the preheating temperature to reach 400°F (200°C) while preparing the pan with parchment paper and baking sheet.

Ingredient Mixing – First, mix the dry ingredients, such as the flour, salt, and baking powder, in a large bowl, and add the instructed protein powder to mix evenly.

Adding Sugar and Butter – You need to add the butter cut slowly so it can mix to resemble coarse crumbs. Now, slowly stir the lemon zest and coconut sugar into the mix. Finally, add the vanilla extract with milk and vanilla extract, and keep stirring until you feel they have combined evenly. You can carefully fold in the blueberries or cranberries if using.

Shape the Dough into Cookies – Put the mixed and prepared dough onto the floured surface and evenly shape them into a circle. Each circle should be about an inch thick. You can cut the dough into wedges if you like and place them on the baking sheet that you have prepared beforehand.

Start Baking – Place the pan with the cookies and baking sheet into the oven for a maximum of 20 minutes, or they turn golden brown.

These protein scones are perfect for a quick breakfast or a whole grain protein on the go, providing a healthy balance of carbs, protein, and fats.