YOUR SOLIN GENERATED RECIPE
Protein-Packed Strawberry Scones with Fresh Creamy Topping
Enjoy these light and protein-packed scones bursting with fresh strawberries and a tangy creamy topping. The blend of almond and oat flours paired with whey protein provides a satisfying texture that is both tender and slightly crumbly, while the fresh, lightly sweetened Greek yogurt topping elevates the traditional scone to a nutritious delight perfect for any meal of the day.
INGREDIENTS
50g Almond Flour
25g Oat Flour
30g Whey Protein Powder
1 large Egg White
50g chopped Fresh Strawberries
0.5 tsp Baking Powder
Pinch of Salt
80g Nonfat Greek Yogurt
0.25 tsp Vanilla Extract
Stevia to taste
30g Fresh Strawberries for topping
PREPARATION
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium bowl, mix together the almond flour, oat flour, whey protein powder, baking powder, and pinch of salt.
In a separate bowl, lightly whisk the egg white until slightly frothy, then stir in the chopped fresh strawberries.
Combine the wet ingredients with the dry ingredients, mixing until just incorporated. Avoid overmixing to keep the scones tender.
Scoop the batter onto the prepared baking sheet, forming 4 equal scone rounds, and gently press the tops to slightly flatten.
Bake for 12-15 minutes or until the edges are golden and a toothpick inserted in the center comes out clean.
While the scones cool slightly, prepare the creamy topping by stirring the nonfat Greek yogurt with vanilla extract, stevia to taste, and mixing until smooth.
Serve each scone warm with a dollop of creamy topping and garnish with additional sliced fresh strawberries.