DIFFICULTY: MEDIUM
TOTAL TIME: 40 MINUTES
SERVES: 8 SCONES
MACROS PER SCONE:
CALORIES | FAT | CARBS | PROTEIN | SUGAR |
219 | 9.5G | 26.3G | 9.4G | 3.3G |
INGREDIENTS:
- 2 CUPS WHITE WHOLE WHEAT FLOUR
- 1 TABLESPOON BAKING POWDER
- 1 TABLESPOON GROUND FLAXSEEDS
- 1/2 TEASPOON SALT
- 1/4 STEVIA BAKING BLEND
- 2 SCOOPS OF BEAM VEGAN BLUEBERRY MUFFIN PROTEIN POWDER
- 8 TABLESPOONS COLD VEGAN BUTTER, CUBED
- 1 CUP UNSWEETENED ALMOND MILK
- 1 CUP FRESH BLUEBERRIES
- 1/4 CUP VEGAN POWDERED SUGAR (FOR OPTIONAL GLAZE)
- 1 TABLESPOONS ALMOND MILK (FOR OPTIONAL GLAZE)
- 1/2 TEASPOON VANILLA EXTRACT (FOR OPTIONAL GLAZE)
DIRECTIONS:
- PREHEAT OVEN TO 400 DEGREES FAHRENHEIT AND LINE A LARGE BAKING SHEET WITH PARCHMENT PAPER
- WHISK FLOUR, BAKING POWDER, FLAXSEEDS, SALT, STEVIA AND BEAM PROTEIN POWDER TOGETHER IN A LARGE BOWL
- ADD VEGAN BUTTER TO MIXTURE AND TOSS TO COAT
- PRESS EACH CUBE OF BUTTER BETWEEN THUMB AND INDEX FINGER UNTIL BUTTER RESEMBLES COARSE CRUMBS
- STIR IN THE ALMOND MILK AND BLUEBERRIES WITH A RUBBER SPATULA UNTIL DOUGH IS MOISTENED
- TURN DOUGH OUT ONTO LIGHTLY FLOURED SURFACE AND KNEAD A FEW TIMES WITH HANDS UNTIL FORMED INTO A FLAT CIRCLE ABOUT 1 INCH THICK
- CUT DOUGH INTO EIGHT TRIANGLES USING A PIZZA CUTTER OR LARGE KNIFE
- PLACE SCONES ONTO THE PREPARED BAKING SHEET AND BAKE IN PREHEATED OVEN FOR 20-25 MINUTES UNTIL GOLDEN ON TOP
- ALLOW SCONES TO COOL FOR 10-15 MINUTES
- WHISK TOGETHER THE OPTIONAL GLAZE INGREDIENTS IN A SMALL BOWL AND DRIZZLE OVER COOLED SCONES
- ENJOY!