High Protein Gluten-Free Scones
Fluffy, golden, and packed with nutrition, these High Protein Gluten-Free Scones are a delightful twist on the classic pastry, perfect for a guilt-free breakfast or snack. Made with gluten-free oat flour, almond flour, and whey protein isolate, these scones are not only ideal for those with gluten sensitivities but also an excellent choice for fitness enthusiasts looking to boost their protein intake. Each bite combines the richness of cold, cubed butter with the nuttiness of almond flour and a hint of vanilla, while chopped nuts add a satisfying crunch. Quick and easy to prepare, these scones come together in under 40 minutes, making them an ideal treat for busy mornings or meal prep. Enjoy them warm or at room temperature, and pair them with your favorite cup of tea or coffee for the ultimate indulgence!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free oat flour
- 0.5 cups Almond flour
- 0.5 cups Whey protein isolate (unflavored)
- 1 tablespoons Baking powder
- 0.25 teaspoons Salt
- 3 tablespoons Granulated sugar
- 0.33 cups Unsalted butter, cold and cubed
- 2 pieces Large eggs
- 0.25 cups Unsweetened almond milk
- 1 teaspoons Vanilla extract
- 0.5 cups Chopped nuts (e.g., walnuts, pecans)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the gluten-free oat flour, almond flour, whey protein isolate, baking powder, salt, and granulated sugar until well combined.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with some larger, pea-sized pieces remaining.
In a separate bowl, whisk together the eggs, almond milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to over-mix.
Fold in the chopped nuts until evenly distributed throughout the dough.
Transfer the dough to a lightly floured surface and shape it into a round, 1-inch thick disk. Cut the disk into 8 equal wedges.
Place the scone wedges onto the prepared baking sheet, leaving some space between each piece.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove the scones 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 your high-protein gluten-free scones warm or at room temperature.
Nutrition Facts
Calories |
2664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.6 g | 191% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 562 mg | 188% | |
| Sodium | 2330 mg | 101% | |
| Total Carbohydrate | 188.4 g | 69% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 44.0 g | ||
| Protein | 161.7 g | 323% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 939 mg | 72% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1847 mg | 39% | |
*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.
