NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Oat flour

0.75 scoop Vanilla whey protein powder

0.75 cup Non-fat Greek yogurt

1 large Egg white

1 tsp Baking powder

0.25 tsp Sea salt

1 tbsp Grass-fed butter

0.25 cup Fresh raspberries

1 tbsp Powdered monk fruit sweetener

1 tsp Lemon juice

PREPARATION

• 1

  Preheat oven to 375°F and line a baking sheet with parchment paper.

• 2

  In a large bowl, whisk together the oat flour, vanilla whey protein powder, baking powder, and sea salt.

• 3

  Use a fork to incorporate the cold grass-fed butter into the dry ingredients until the mixture resembles coarse crumbs.

• 4

  Add the Greek yogurt and egg white, stirring until a thick dough just comes together.

• 5

  Gently fold in half of the fresh raspberries, taking care not to overwork the dough.

• 6

  Transfer the dough to the prepared sheet, shape into a 6-inch disk, and slice into 4 equal wedges.

• 7

  Bake for 20 minutes or until the scones are firm and the edges are beautifully golden.

• 8

  In a small bowl, whisk the remaining raspberries with the powdered monk fruit and lemon juice to create a glaze.

• 9

  Drizzle the tart raspberry glaze over the scones while they are still warm.