Protein Scones (or non protein)

Protein Scones (or non protein)

Equipment:

Preheated Oven
Kitchenaid Mixer with metal batter paddle or (
large bowl,
whisk, and
pastry cutter
)
Spatula
Large round baking sheet (pizza pan is good)

Pastry scraper
Pastry serving wedge
Alluminium Foil
Cooling rack

Ingredients:

( 1 C Flour full/rounded )
( 1/2 C Wheat Gluten full/rounded )
( 1/2 C whey protein full/rounded ) or (
substitue 2 rounded cups of flour total
)

3 T sugar
24 packets of Splenda or (
1 C sugar
)
2 T baking powder or (
1 T baking powder for non protein
)

1 stick of chilled salted butter.

1 egg
1 T vanilla extract
1 C Heavy Cream, chilled

Cooking spray or butter for the pan

Fillings:

1 1/2 cup Crasins, optional
(maybe some slivered almonds and teaspoon of almond extract, optional)
(maybe some chocolate chips, who knows!!)

Toppings:
Egg white, optional
Cinnamon Sugar, optional

Instructions:

Preheat oven to 375

Add flour, (and proteins) to Mixer bowl.
Add salt, sugar, Splend packets (or more sugar), Baking powder.
Blend until mixed on #1 (or whisk together)
Cut butter into cubes and add to dry mixture.
Blend on #2 (or use pastry cutter) until
mixture looks like gravel.

Remove about 3/4 of mixture and put into a second bowl for later.

return the 1/4 mix to the mixer and blend on #1
Add one egg, vanilla, Cream

Add Crasins, feel free to experiment.
When fillings are distributed remove bowl from mixer.
Add the rest of the mix.
Fold together with spatula.
DO NOT OVER MIX. Will seem too dry.

Grease the pan with cooking spray or butter.

dump the contents of the bowl in the middle
Pat down with flowered hands into a 2-3 inch thick disk.
It should be around 10 inches around give or take.
DO NOT OVER PAT. The key to scones is to handle
them as little as possible

Brush with egg white and sprinkle with Cinnimon Sugar
Bake on center rack for 20 minutes.

Remove pan from oven.
With Scraper, cut into 8 equal wedges.
With Server, separate 8 wedges, move to the edge of the pan.
Set oven to 325. cover loosly with Alluminium Foil Bake for 10 mor minutes.
Remove from oven and place wedges on cooling rack.

They’re pretty good hot, but scones improve as they cool and dry out further.