EASY PROTEIN Strawberry Lemon Scones🍓🍋🌞

weight watcherslightened up recipessconeshigh proteingreek yogurt

Apr 23

Written By AliciaLynn

These Skinny scones have a lighter, fluffier texture than a traditional scone but all the flavor! The spring and summer inspired strawberry lemon flavors of these scones make for a great breakfast to start off a spring or summer 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 Monkfruit Sweetener
1 Tbsp Lemon zest
1 Tbsp Fresh lemon juice
1 cup Nonfat Plain Greek yogurt
2 large Eggs, 1 for scones, 1 to brush on
3 Tbsp Unsweetened almond milk
1 scoopful Perfect Isopure, simply Vanilla (or protein powder of choice)
1 Tbsp Baking powder
1 cup Fresh Strawberries, chopped
1 tsp Vanilla extract
2 Tbsp Salted butter, very cold
2 tsp White Sparkling Sugar
cooking spray

Instructions:

Preheat oven to 425°F
Zest and juice lemon.
In a large bowl, add and stir together the flour, protein powder, sweetener and baking powder.
In a medium bowl, add in 1 egg, almond milk, Greek yogurt, vanilla and lemon juice. Whisk together until well combined.
Add the lemon zest and 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 strawberries 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 or water 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 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: 194 TOTAL FAT: 4 g SATURATED FAT: 2 g CHOLESTEROL: 55 mg SODIUM: 620 mg CARBOHYDRATES: 28 g FIBER: 0 g SUGAR: 2 g PROTEIN: 11 g

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

Utensils/Tools/Ingredients:

Pyrex Glass Measuring Cup Set

Magnetic Nesting Stainless Steel Measuring Spoon Set

Stainless Steel Measuring Cups

silicone Whisk

Ramekins 8 Oz Oven Safe

Lakanto Classic Monk Fruit Sweetener With Allulose

Isopure Protein Powder, Creamy Vanilla‍ ‍