Protein Scones

Protein Scones, Judith Cousin,

Protein Scones - great for travelling, with a coffee, packed lunches and more. Nut Free, Gluten Free, Vegan and Dairy Free options. Sweet or Savoury.

Recipe can be downloaded for free https://www.facebook.com/share/p/19LcXHGYPn/

Preparation: 15-20 Minutes Cooking: 15-20 Minutes

Plants: 4 Serves: 8-10

GF Option V Option NF Options DF Option

Ingredients Sweet Version

Wet Ingredients

75g chopped soft dates

60ml Extra Virgin Olive Oil (EVOO), or other oil of your choice

2 eggs or Vegan Option 2 tbsp ground flax, chia or camelina seeds

1-2 tbsp of dairy or plant yogurt or kefir

Dry Ingredients

150g ground almonds Nut Free Option use 300g of wholegrain, or mixture of chickpea and wholegrain flours.

150g wholegrain flour or Gluten Free Option use Spelt or Chickpea flour

1 tsp baking powder

1 tsp bicarbonate of soda

Pinch of salt

1 tsp ground cinnamon

Swaps for Savoury Version

Dates:  either leave out altogether or reduce to 40g

Cinnamon:  swap for herbs, and add seeds and/or chopped nuts if not NF.

Add:  80-100g grated cheese if not Vegan, or 1-2 tsp nutritional yeast.

Other Swaps

Experiment: with other flours such as: rice flour, ground sunflower seeds, semolina flour (not GF), ancient grains like Freekah (savoury Option) Teff, or different nuts if not NF such as ground hazelnuts, pecans, walnuts.  If grinding Brazil nuts leave out the EVOO.

Add: other flavours such as lemon or orange zest and juice, leave out the yogurt if doing this. 

Add:  Mixed fruit or fresh blueberries.

Dates:  replace with Agave syrup, Maple Syrup or even dark muscovado sugar.

NOTE:  There is a Guide to baking and using grain, nut, seed, tuber and bean, pea and lentil Flours on FB Love Food, Eat Healthy page in Guides, Files or Featured.

Alternatively, email judith@lovefoodeathealthy.org for a copy.

If you are a Zoe member they score 79 for me, poor BS and good BF.

Other Swaps

Experiment: with other flours such as: rice flour, ground sunflower seeds, semolina flour (not GF), ancient grains like Freekah (savoury Option) Teff, or different nuts if not NF such as ground hazelnuts, pecans, walnuts.  If grinding Brazil nuts leave out the EVOO.

Add: other flavours such as lemon or orange zest and juice, leave out the yogurt if doing this. 

Add:  Mixed fruit or fresh blueberries.

Dates:  replace with Agave syrup, Maple Syrup or even dark muscovado sugar.

NOTE: 

There is a Guide to baking and using grain, nut, seed, tuber and bean, pea and lentil Flours on FB Love Food, Eat Healthy page in Guides, Files or Featured.

Alternatively, email judith@lovefoodeathealthy.org for a copy.

If you are a Zoe member they score 79 for me, poor BS and good BF.

Method

1 Heat the oven to 180C, 160C fan, 350F, Gas 4.

2 Food Processor or Stick Blender method: 

a.      Put the chopped dates, eggs or vegan alternative and the oil and yogurt in the blender and blend until the dates are finely chopped and the mixture begins to blend together – it won’t blend completely.

b.      In a separate bowl mix together all the dry ingredients.

c.      Add the dry ingredients to the date and oil mixture and mix together in a bowl or in the processor until it forms a stiff dough that can be rolled out.  If too wet add half a tbsp of flour at a time until the right consistency is achieved.

3       By hand: 

a.      Dates:  put the chopped dates into a saucepan with 1-2 tbsp water and bring to the boil, simmer until the dates go mushy, be careful not to let them dry out too quickly.

b.      In a bowl using a fork or a whisk blend the dates with the oil, yogurt and whisk together.

Add the dry ingredients a couple of tbsp at a time and mix together with your hands or mixing spoon until it forms a stiff dough.     

4 All methods:

a.      On a floured surface gently roll out the dough to about 3-4 cm and using a cutter cut into 8-10 scones.

b.      Alternatively roll into a sausage shape about 4cm diameter, and cut the roll into 8-10 pieces.

c.      Brush with a little plant or dairy milk.

5 Cook:

a.      Cook on a baking sheet for 15-20 minutes until golden brown and a cocktail stick comes out clean.

b.      I like to bake in a silicon muffin or cup-case mould using cutting method b as this reduces the amount of handling of the dough.

6 Multi Cooker: 

Cook on steam bake function with 250ml water in the cooking pot in silicone moulds for 12-18 minutes on 160C.  The cooking temperature and time will vary according to the device you have.

7 Air Fryer:

160C for 15-18 minutes.