EASY Protein Raspberry White chocolate Scones

weight watcherslightened up recipessconeshigh protein

May 14

Written By AliciaLynn

These lightened up scones have a lighter, fluffier texture than a traditional scone but all the flavor! The sweet and tart combo of these skinny raspberry white chocolate scones make a great breakfast to start off your day. They also make a great high protein treat for whenever!

How to Make This:

Ingredients:

2 cups Self-rising flour
1 scoopful Isopure, Creamy Vanilla (or protein powder of choice)
1 Tbsp Baking powder
1/4 cup Lakanto classic Monkfruit Sweetener (for a sweeter scone, double)
2 large Eggs, 1 for scones, 1 to brush on
3 Tbsp Unsweetened vanilla almond milk
1 cup Fage Total 0% Nonfat Greek strained yogurt plain
1 tsp vanilla extract
2 Tbsp Salted butter, very cold
2 oz Lily's White Chocolate Style Baking Chips
1 cup raspberries (fresh or frozen)
2 tsp White Sparkling Sugar
cooking spray

Instructions:

Preheat oven to 425 F°.
In a large bowl, add and stir together the flour, protein powder, Classic monkfruit sweetener and baking powder.
In a medium bowl, add in 1 egg, almond milk, Greek yogurt and vanilla extract. Whisk together until well combined.
Add the very cold butter to flour mixture 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 dough looks shaggy.
Gently fold in the raspberries and white chocolate chips with a spatula, just until no dry ingredients are showing.
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 sprayed with 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, current plan 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: 213 TOTAL FAT: 6 g SATURATED FAT: 3 g CHOLESTEROL: 53 mg SODIUM: 601 mg CARBOHYDRATES: 35 g FIBER: 3 g SUGAR: 3 g PROTEIN: 13 g

*Nutritional Information was calculated using myfitnesspal, values may vary based off ingredients selected.

Utensils/Tools/Ingredients:

Silicone Spatula

silicone Whisk

Stainless Steel Measuring Cups

Magnetic Nesting Stainless Steel Measuring Spoon Set

Isopure Protein Powder, Creamy Vanilla

Pyrex Glass Measuring Cup Set

Spring Chef Cooling Rack & Baking Rack - Heavy Duty 100% Stainless Steel