EASY Protein Cranberry Orange Scones🍊❤️
These Skinny scones have a lighter, fluffier texture than a traditional scone but all the flavor! The holiday inspired cranberry orange flavors of these scones make for a great breakfast to start off a winter day. They also make a great high protein treat or dessert for whenever!
How to Make This:
Ingredients:
2 ¼ cups self rising flour
⅓ cup Lakanto classic
1 scoop Isopure zero carb Vanilla (or protein powder of choice)
1 Tbsp Baking powder
1 tsp orange extract
2 tsp orange zest
1 1⁄2 tsp Fresh orange juice
1 cup Fage Total 0% Nonfat Greek strained yogurt plain
2 large Eggs, 1 for scones, 1 to brush on
3 Tbsp Unsweetened vanilla almond milk
2 Tbsp Salted butter, very cold
1 cup fresh cranberries, chopped (leave a few whole)
2 tsp White Sparkling Sugar
cooking spray
Instructions:
In a large bowl, add and stir together the flour, protein powder, sweetener and baking powder.
Zest and juice orange.
Add the orange zest to flour mixture.
In a medium bowl, add in 1 egg, almond milk, Greek yogurt, vanilla and orange juice. Whisk together until well combined.
Add the very cold butter to dry ingredients and cut in with a pastry cutter or the back of a fork until you have pea sized pieces of butter.
Make a well in the center. Add in wet ingredients and stir until just incorporated.
Gently fold in the cranberries with a spatula.
Transfer the dough to a piece of parchment paper.
Press out into rectangle about 1 inch thick and fold one side over followed by the other. The dough will be VERY sticky, spraying your hands with cooking spray helps.
Press back out into an inch thick rectangle the opposite direction and repeat the folding. This "kneads" the dough without overworking it.
Press back out to a 1 inch thick rectangle and slice the dough into 8 pieces.
Place on a baking sheet with parchment paper or cooking spray, about an inch apart.
Scones baked closer together on the tray forces them to rise upwards and not outwards.
Brush the tops with beaten egg and sprinkle with sparkling sugar.
Bake at 425°F for 15-22 minutes, or until the tops and sides are lightly golden.
Cool on the pan for about 5 minutes before transferring to a wire rack.
Store leftovers in an airtight container in the fridge for up to 4 days. Microwave to reheat.
Enjoy!
WW Points (Per Serving):
Makes 8 servings. WW Points per serving - 6 PTs. If you are a WW member click this link to take you to the recipe and Recipe builder for current WW Points and to track it in the WW app➡ WW Recipe (Must be logged into WW on a device with the app.)
Nutrition Facts:
Yield: 8 servings
CALORIES: 214 TOTAL FAT: 5 g SATURATED FAT: 2 g CHOLESTEROL: 56 mg SODIUM: 682 mg CARBOHYDRATES: 39 g FIBER: 2 g SUGAR: 3 g PROTEIN: 11 g
*Nutritional Information was calculated using myfitnesspal, values may vary based off ingredients selected.
Utensils/Tools/Ingredients:
Isopure Protein Powder, Creamy Vanilla
Lakanto Classic Monk Fruit Sweetener With Allulose
Spring Chef Cooling Rack & Baking Rack - Heavy Duty 100% Stainless Steel
Nordic Ware Natural Jelly Roll Pan
Magnetic Nesting Stainless Steel Measuring Spoon Set
Stainless Steel Measuring Cups
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