Protein Packed Cheddar & Chives Scones

Cheddar & Chive Scones (packed with protein)

These are mouth watering. When you put them in the oven, you'll know what I mean. They’re soft inside, have the classic scone crunch, buttery, and just the right amount of savory. They’ve got that classic scone texture but sneak in a solid hit of protein thanks to whey and Greek yogurt.

They're essentially protein packed cheddar & chive biscuits, but cut into scones.

Ingredients

• 70g all purpose flour
• 70g almond flour
• 60g oat flour
• 40g unflavored or mild vanilla whey protein powder
• 1 tbsp baking powder
• ¼ tsp salt
• ½ tsp garlic powder
• 40g cold butter, grated
• 150g 0% Greek yogurt
• 60ml skim milk
• 1 large egg
• 100g extra sharp cheddar cheese, grated
• 15g fresh chives, finely chopped
• Fresh cracked black pepper, to taste

 Directions

1. Preheat your oven to 400°F  and line a baking sheet with parchment paper.
2. In a large bowl, combine all three flours, the protein powder, baking powder, salt, and garlic powder.
3. Grate the cold butter in, and lightly toss together using your fingers until the mixture looks crumbly.
4. Stir in the cheddar and chives so they’re evenly distributed.
5. In a separate bowl, whisk together the Greek yogurt, milk, and egg.
6. Fold the wet ingredients into the dry, mixing gently until a thick dough forms. 
7. Shape the dough into a 1.5 inch thick round and cut into 8 wedges.
8. Bake for 15 minutes. The scones should just be turning golden top. Dob't overbake, they'll dry out.
9. Cool for 5 minutes before serving. Enjoy!

Nutrition (per scone)

• Calories: 239
• Protein: 14g
• Carbs: 15g
• Fat: 14g
• Fiber: 2g
• Added Sugar: 0g

Storage & Reheating

Store leftover scones in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.

To reheat, place scones on a baking tray and warm in the oven at 350°F for 5 minutes. Add a ramekin of water to the oven while they heat — the steam helps soften the crumb and keep the scones tender instead of dry.