High Protein Apricot Scones
These High Protein Apricot Scones are the perfect balance of indulgence and nutrition, making them an excellent choice for a wholesome breakfast or post-workout treat. Infused with the natural sweetness of chopped dried apricots and a subtle hint of honey, these scones offer a protein-packed twist thanks to the addition of vanilla protein powder and creamy Greek yogurt. Their tender, flaky texture is achieved by cutting butter into the dry ingredients, while a touch of vanilla extract elevates their flavor. Quick and easy to prepare, these scones bake to golden perfection in just 15 minutes. Pair them with a cup of tea or enjoy on-the-go for a satisfying snack that's as delicious as it is nourishing. Keywords: high protein, apricot scones, healthy breakfast, snack idea, protein powder recipe, easy scones.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup vanilla protein powder
- 1 tablespoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter
- 0.5 cup dried apricots, chopped
- 0.5 cup plain Greek yogurt
- 0.25 cup milk
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 egg
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, vanilla protein powder, baking powder, and salt. Stir well to combine.
Cut the butter into small cubes and add to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the mixture until it resembles coarse crumbs.
Fold in the chopped dried apricots, ensuring they are evenly distributed throughout the mixture.
In a separate bowl, whisk together the Greek yogurt, milk, honey, vanilla extract, and egg until smooth.
Pour the wet ingredients into the dry ingredients. Gently mix until the dough just comes together, being careful not to overmix.
Turn the dough out onto a floured surface and gently knead a few times to ensure it holds together.
Shape the dough into a round disk about 1 inch thick. Using a sharp knife, cut the disk into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with a little milk to help them brown during baking.
Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown on top.
Remove from the oven and let them cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 2420 mg | 105% | |
| Total Carbohydrate | 245.7 g | 89% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 90.8 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 716 mg | 55% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1642 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
