Strawberry Protein Scones

These scones are the perfect on the go breakfast or can be thoroughly enjoyed with a cup of coffee, perfect for dunking!

A few tips to make sure your scones turn out flaky but melt in your mouth all at the same time.

· Make sure you sift your ingredients; this will provide you with a perfectly even pastry.

· Be sure your coconut oil and yogurt are cold. You do not want an evenly formed dough, weird right?! Small pea size balls are what you are looking for.

· If your strawberries are wet, pat them dry with a towel as they can add too much moisture to your dough. We highly advise against frozen strawberries! Big no no.

· Your scones should be just a slight golden brown on the edges while still having a doughy white hue. Be sure to refrigerate, best when reheated! Enjoy!

Ingredients (DRY)

2 cups organic unbleached all-purpose flour
4 scoops Ascent Strawberry Whey Protein
1/4 cup Stevia
1 tbsp baking powder
1/2 tsp pink Himalayan salt

Ingredients (WET)

½ cup cold-pressed unrefined coconut oil (cold)
4oz. plain Greek yogurt (cold)
1 egg
3/4 cup unsweetened vanilla almond milk
1 tsp pure vanilla extract
4 medium organic strawberries

INSTRUCTIONS

Sift 2 cups organic unbleached all-purpose flour, 2scoops Strawberry Ascent Whey Protein, ¼ cup stevia, 1 tbsp baking powder and ½tsp pink Himalayan salt into mixing bowl.

Add in ½ cup cold-pressed unrefined coconut oil (cold,)4oz plain Greek yogurt (cold.) You can use your hands or a fork to press the oil and yogurt into the dry ingredients. You want small pea size balls.

Whisk 1 egg, 1 tsp pure vanilla extract and ¼ cup unsweetened vanilla almond milk in a separate bowl.

Using a tabletop or hand mixer on the lowest setting, slowly add in your wet ingredients. Your dough should start to form, this will happen quickly. You want a chunky dough, do not over mix.

Fold in (3) 1/4inch diced organic strawberries.

Sprinkle cold counter surface with flour, remove dough from bowl and form dough into a flat but round shape.

Slice into 8 pie pieces.

Place scones on a parchment paper lined baking sheet or Silpat. Bake at 375 degrees for 15-20 minutes.

Remove scones from oven when they are just a slight golden brown on the edges while still having a doughy white hue.

Let stand until completely cool.

With the 2 remaining scoops of Strawberry Ascent Whey Protein, ¼ cup unsweetened almond milk and 1 organic strawberry, smash the strawberry with a fork and vigorously whisk in protein powder and almond milk until smooth. This will make your glaze.

Using a tablespoon, pour glaze over scones. You should have just the right amount to cover all 8 scones!

NUTRITION (PER SCONE, Yields 8)
334 calories, 19 protein, 27 carbs, 17 fat