Transform tea time with protein-packed scones for added recovery and muscle repair benefits.
This twist on a classic high-tea accompaniment is smart way to meet your daily protein needs.
- 60g almond flour
- 30g coconut flour
- 55g coconut oil
- 1 egg
- 60ml almond milk
- 10g baking powder
- 120g Biogen Complete Whey
- 5ml vanilla extract
- Pinch of salt
Biogen Complete Whey is a delicious, high protein shake that contains a precise blend of high biological value, fast and slower digesting proteins. The ideal ratio of whey, casein, milk protein concentrate, and plant proteins, in this product provides a timed-release formulation with a superior amino acid profile that allows for optimum nitrogen retention.
- Preheat the oven to 180°C and line a baking sheet with parchment paper.
- In a bowl, combine Biogen Complete Whey, almond flour, coconut flour, baking powder, and a pinch of salt.
- Mix well until all the dry ingredients are evenly incorporated.
- Add the coconut oil to the dry ingredient mixture and mix until the texture becomes crumbly.
- In a separate bowl, whisk together the egg, almond milk, and vanilla extract.
- Pour the egg mixture into the bowl with the dry ingredients. Mix until a dough forms, ensuring all the ingredients are well combined.
- Roll out the dough to a thickness of about 2.5cm.
- Cut the dough into scone shapes using a cookie cutter or a sharp knife.
- Place the scones on the prepared baking sheet, leaving some space between each scone.
- Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and cooked through.
- Remove from the oven and allow the scones to cool for 5-10 minutes.
- Serve the protein based scones warm and enjoy them with your choice of toppings, such as jam, butter, or cream, for a delightful and healthier twist on a classic treat.
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.