Ice Cream Scones
Calories 186 (40% from fat)
Fat 8 gram
Saturated Fat 3.75 gram
Trans Fat 0 gram
Cholesterol 35 mg.
Sodium 198 mg.
Carb. 24 gram
Fiber 3 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 9 gram
Ingredients
1 cup plus 2 tablespoons bread flour
1 1/2 tsp. baking powder
1 scoop (1/3 cup) protein powder
(we used RYSE Jet-Puffed Loaded Protein Marshmallow flavor)
1 pint lower-sugar ice cream, melted
(Keto and Rebel brands work well)
Imagine scones that taste indulgent but won't derail your goals. They're like a cross between coffee shop pastry and protein bar, but actually good. Perfect with sugar-free jam or a drizzle of honey.
1. Prep your workspace. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Mix dry ingredients. In a large bowl, whisk together flour, baking powder, and protein powder. Make sure to sift the baking powder first to avoid lumps.
3. Add ice cream. Pour the entire pint of melted ice cream into the dry ingredients. Stir gently until just combined. Don't overmix.
4. Shape the scones. Using a knife or large spoon, divide dough into 6 portions and place on the prepared baking sheet. The dough will be sticky, so don't worry about perfect shapes.
5. Bake. Bake for 20-22 minutes, until they begin to turn a light golden brown. Watch carefully because overbaking will make them tough.
6. Cool and serve. Let cool for 5 minutes before serving. These are delicious with sugar-free jam or a drizzle of honey.
Yield: 6 Servings
