Blueberry Scones with added Protein

Serves 12 | Prep time: 10 mins | Cooking time: 20 mins

INGREDIENTS

• 125ml soy milk
• 1 tsp apple cider vinegar
• 280g cups plain flour
• 2 tsp baking powder
• 1/2 tsp bicarbonate soda
• 30g soy protein powder
• 1/4 tsp salt
• 120g cup raw cane sugar
• 50g coconut oil, solidified (place in refrigerator)
• zest of 1 lemon
• 1-2 Tbsp lemon juice
• 150g fresh blueberries
• soy milk for brushing

METHOD

1. Preheat the oven to 200°C/390°F and line a baking tray with baking paper.
2. In a medium bowl, add the soy milk and vinegar. Mix well and set aside to create a buttermilk texture.
3. Sift the flour, baking powder, bicarb soda, protein powder in a large bowl then mix in the salt and sugar. Combine well.
4. Add the cold, solidified coconut oil a little at a time in pieces, then using your fingertips rub into the dry mix. The mixture should be similar to fine breadcrumbs.
5. Add the lemon juice and zest to the soy milk mix, then add the wet mix and the blueberries to the dry mix gradually to form a soft, slightly sticky dough.
6. Divide the dough into two and pat each into a rough ball.
7. On a well-floured surface, use your floured hands to gently flatten each ball into a disc shape to about a 3cm height.
8. Use a floured knife to slice each disc into 6 wedges, so that you have 12 wedges in total.
9. Position them apart on a baking sheet lined with baking paper then brush the tops with soy milk.
10. Bake for about 20 minutes or until risen and golden. Then transfer to a wire rack and allow to cool before serving.

Note: If you’d like to increase the amount of protein per scone, you can add more protein powder, but you will likely need to add more soy/plant milk depending on how much protein you add, so that the dough is not too dry.

Macros per scone – Carb: 21g  Fat: 5g  Prot: 5g  Calories: 149