High Protein Chocolate Chip Scone
Indulge in the perfect balance of sweetness and sustenance with these High Protein Chocolate Chip Scones! Crafted with a blend of all-purpose flour and vanilla protein powder, these scones are packed with extra protein and perfect for fueling your morning or post-workout snack. Rich semi-sweet chocolate chips add a decadent touch, while Greek yogurt keeps the texture irresistibly moist and tender. With a flaky, golden-brown crust, thanks to cold cubes of butter and a milk brushing, these scones are as appealing to the eye as they are to the palate. Ready in under 40 minutes, this recipe combines wholesome ingredients and smart techniques for a nutritious treat that doesn’t compromise on flavor. Whether enjoyed warm from the oven or saved for a quick grab-and-go snack, these high-protein scones will become your new favorite guilt-free indulgence!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 60 grams vanilla protein powder
- 1 tablespoon baking powder
- 0.25 teaspoon salt
- 85 grams unsalted butter, cold and cubed
- 50 grams granulated sugar
- 100 grams semi-sweet chocolate chips
- 1 large egg
- 120 grams greek yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, vanilla protein powder, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs.
Stir in the granulated sugar and chocolate chips.
In a separate bowl, whisk together the egg, Greek yogurt, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until the dough just begins to come together.
If the mixture is too dry, add the milk one tablespoon at a time until the dough is cohesive but not sticky.
Transfer the dough to a lightly floured surface. Press and shape the dough into a circle about 1 inch thick.
Cut the circle into 8 equal wedges and transfer each wedge onto the prepared baking sheet.
Brush the tops with a little milk for a golden finish.
Bake the scones in the preheated oven for about 16-18 minutes, or until they are golden brown on the edges and firm to touch.
Remove from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy the scones warm or at room temperature. Store any leftovers in an airtight container for up to three days.
Nutrition Facts
Calories |
2441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 2413 mg | 105% | |
| Total Carbohydrate | 287.0 g | 104% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 111.1 g | ||
| Protein | 93.6 g | 187% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 596 mg | 46% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 778 mg | 17% | |
*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.
