High Protein Classic Raisin Scones
Elevate your baking with these High Protein Classic Raisin Scones, a wholesome twist on a timeless favorite. Packed with 60 grams of whey protein powder and the natural sweetness of plump raisins, this recipe combines traditional flavors with a nutritious boost, making it perfect for those seeking a satisfying treat that supports their fitness goals. The buttery, flaky texture is balanced with the tanginess of Greek yogurt, while a touch of vanilla adds aromatic depth to every bite. Quick and easy to prepare in just 35 minutes, these golden-brown scones are ideal for a protein-rich breakfast, post-workout snack, or indulgent tea-time pairing. Whether enjoyed warm or slightly cooled, these scones promise all the comfort of classic baking with a modern, health-conscious twist.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 60 grams Whey protein powder
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 85 grams Unsalted butter, cold and cubed
- 50 grams Granulated sugar
- 100 grams Raisins
- 120 ml Greek yogurt
- 60 ml Milk
- 1 teaspoon Vanilla extract
- 1 Egg, beaten (for glaze)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, whey protein powder, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
Stir in the sugar and raisins, ensuring they are evenly distributed throughout the flour mixture.
In a separate bowl, mix together the Greek yogurt, milk, and vanilla extract until smooth.
Pour the yogurt mixture into the dry ingredients, gently stirring with a fork until just combined. Do not overmix, as this will result in tough scones.
Transfer the dough onto a lightly floured surface and gently knead it a few times until it comes together. Flatten the dough into a circle about 1 inch (2.5 cm) thick.
Using a sharp knife, cut the circle into 8 wedges and place them on the prepared baking sheet.
Brush the tops of the scones with the beaten egg to give them a golden brown finish when baked.
Bake for 18-20 minutes, or until the scones are golden brown and have risen.
Remove from the oven and allow to cool on a wire rack slightly before serving.
Nutrition Facts
Calories |
2455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 2355 mg | 102% | |
| Total Carbohydrate | 339.3 g | 123% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 125.1 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 506 mg | 39% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1637 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.
