Protein Scones (or non protein)

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    • #12006

      Protein Scones (or non protein)


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

      Pastry scraper
      Pastry serving wedge
      Alluminium Foil
      Cooling rack


      ( 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


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

      Egg white, optional
      Cinnamon Sugar, optional


      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.

    • #12007

      Bacon might be a good topping or even filling.

    • #12031

      Trying 350 oven for 30 minutes for the first go. loose foil covering for the last 10 minutes. Looks promising. Will then do 300 for 10 minutes with foil after scones are cut apart.

      Used 1/2 cup of unsalted Amish butter this time cold, and cut into cubes. Dropped them into the dry mix and beat with the kitchenaid until they were incorporated.

    • #12058

      I’ve decided that 5x sweetener is better in this recipe. So that means 30 packets of splenda. My last batch came out pretty good.

      And I can confirm 350 for 30 minutes. Cover loosly with foil for the last 15 minutes. Cut apart and separate re cover with foil and bake for 10 – 15 more minutes at 300.

    • #12106

      I upped the sweetness to 6x sweetener–36 packets of splenda.

      Cooking time was the same, but I also added an extra egg yolk so I wouldn’t waste it after making the egg white wash.

      Also, I cut the scones in half (so 16 wedges in total and gave them an extra half hour with the foil covering at 225 degrees to dry them out a bit more.

      Scones are always better after a day or so after they dry out naturally so this speeds up the process, and they are more ready to enjoy right out of the oven whether you like them hot or not.

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