Monday, 11 August 2014

Gluten Free Lemon & Blueberry Protein Scones (With a Protein-Less Version!)



I have a friend from work who jokes that my elaborate baking experiments make me something akin to a mad scientist.


Usually, I disagree with him. Today, however. Is just not one of those days.


Every scone recipe you find will include three crucial ingredients: butter, sugar and heavy cream. This is the backbone of the baked good, after all. The cold butter worked into the dough gives the pockets of air, crumbly texture and all around amazingness that is a scone.


Until now, that is.















Over dinner I told my mom I had a day dream about a scone that was healthy and ah, to heck with it, I think I will give it a try....















AND IT WORKED!


This scone is really changing my whole perspective on life. It is sweet, hearty, crumbly with a warmth from the cinnamon that warms my soul. But then the lemon and blueberry and honey is so freshing and lively. Can you see that beautiful crumbly baked goodness?!
















I have not had scones in a while since, well you know, gluten. But these? These scones??? They make the years of denial and torture worth it. I love you protein scone, I LOVE YOU SO FREAKING MUCH I COULD CRY AND MAYBE I WILL AND PRETEND I HAD SOMETHING IN MY EYE.


My brothers darling darling GF, 'M' we shall call her shared some of her fresh picked blueberries with us and that is really what allowed all this to happen. And the blueberries were AMAZING. Thank you M! We are so grateful and so is my belly. Check out how beautiful these bloobs are!
















 Hey...don't look at my bloobs!




Scones are a delicate process. And for this version there is an element of patience needed unless you have made scones before...If you have then don't even worry sister friend just keep on keeping on! I took pictures along the way so you won't be lost!







Lemon & Blueberry Scones 

Yields 8 Large Scones or 16 Small Scones

Gluten Free, Butter Free, Sugar Free, High Protein, Vegan Option



Ingredients:

  • 1 cup gluten free all-purpose flour (I use the Robin Hood brand) 
  • 1/2 cup oat flour
  • 1/2 cup vanilla brown rice protein* (like SunWarrior)
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla 
  • 1 egg
  • 1/2 cup greek yogurt/non-dairy yogurt  
  • 1/2 cup honey, agave or maple syrup 
  • 1/2 cup coconut oil, frozen (Try freezing it into one solid shape like a round scoop or in a mold so you can grate it easily!)
  • Zest of 1 lemon
  • Juice of 1/2 lemon (reserve the second half for the glaze)
  • 1 cup fresh blueberries washed and dried 


*You can substitute the brown rice protein for equal amounts of gluten free flour




For Lemon Cream Glaze:

  • 1/3 cup cream cheese or non-dairy cream cheese product
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice (from second half of lemon)
  • 1 tablespoons coconut oil, melted
  • 2-3 tablespoons vanilla protein powder* (Optional)
  • 5 drops liquid Stevia* (Optional)

Directions:

  1. Preheat oven to 375
  2. Mix all dry ingredients in a medium sized mixing bowl 
  3. In a large mixing bowl, combine all wet ingredients including your lemon zest and juice and set aside
  4. Take your coconut oil out of the freezer (I froze mine in a bowl and it only took 15 minutes or so) and very quickly grate (using a grater!) frozen coconut oil into your dry mixture! You do not want to take too long or else your body heat will melt the coconut oil and it needs to remain cold. You should have a crumbly mixture -- if you see large chunks use a pastry cutter or two knives to slice these down otherwise your scones will fall apart 
  5. Once you have your crumbly mixture, pour your wet ingredients over your bowl and gently fold everything together until you have an almost uniform dough
  6. Fold in blueberries making sure they are dry!
  7. Pat your dough into a large disk (or two if you are making smaller scones) that is about 1 1/2 inches in height
  8. Cut your disk(s) into 8 scones and very carefully transfer onto a baking sheet lined with parchment paper
  9. If desired, sprinkle with coconut sugar before baking 
  10. Bake for 18- 22 minutes until scones are slightly browned around the edges 
  11. For Glaze: Blend all ingredients together and set aside. Once scones have cooled slightly, drizzle your glaze and serve! 

*Baker's Note: If you prefer a more small and compact scone, separate your dough in half and then roll two discs, cutting each one into 8. You get double the amount and a more compact scone that will still be very satisfying! Also by making the scones smaller it makes them easier to handle and to transport. You get a firmer scone that is still deliciously moist on the inside!

*Note 2: Each small scone is less than 150 calories! If this is a concern for you, making them smaller helps for portion control! Even the large version has around 280 which will be a satisfying breakfast and still low in calories compared to 'normal' scones 



Let's start with the dough, though. Pat it into one of two small disks for the smaller scones.


















Sprinkle it with coconut sugar if you would like....













And my favourite step -- slice it up into the iconic beautiful triangle shape!













These are so beautiful. 






Even before they are baked! So gently place them on your baking sheet....ahhhh!













And wait...
















Then stand back and admire your beautiful work. 














Your EXQUISITE work.
















The work that makes your house smell like a beautiful orchard of lemon and berry. 















And now for that DRIZZLE YO!



Can you handle it's gloriousness? Are you ready for it's jelly? I think it's scone is too scone-ie-licious for you babbbyyyy!
















This beautiful lemon cream drizzle just takes these scones over the TOP! But you can skip that step if you would like!















But probably don't. Because the drizzle is unbelievable creamy with a slight tartness that just makes the scones authentic and satisfying. 












And if your finger tips shall become forever stained with blueberries it is indeed a good sign, I promise.















Every second of this process is worth it, I promise. And once you know how to make one scone it is a pretty similar process for all of them. The main differences here are obviously the healthier, MUCH healthier ingredients and health benefits.

The taste is every bit as heavenly as every other score. Even a scone from the ever-popular....brand-that-rhymes-with-schmar-trucks.

These are big, FILLING, sweet and so fresh tasting. I promise you everyone who walks into your home will want whatever it is that you are making...


Unless you are just burning a Gluten Free Lemon & Blueberry Protein Scone Candle....You vixen, you!












I really hope you give this a try -- as with all recipes, let me be your liason into the world of healthy baking. I will guide your spatula, hoist your measuring cup and sprinkle you to the holy grail of all sweet treats! As mentioned in my note I recommend splitting your dough into two and then having two disks....I did one which yielded 8 scones and they are bigger than my hand. They are HUGE. They are the perfect coffee shop sized scone. They also looked more scone-like with their big lumps. However I also did the smaller scones and I found them to be a better size, more stable, easier to transport and to handle whereas the larger scones were more crumbly. So if you anticipate travelling with these I say go for the tiny adorable little scones!


So shoot me a message, tweet, or any other thing and I will help you with all protein related trouble shooting!


Happy Scone-ing!

XO

No comments:

Post a comment