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Healthy Vanilla Almond Cranberry Scones

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Delicious and tender gluten-free Vanilla Cranberry Almond Scones are a perfect treat for anytime of the day. Enjoy these scones for breakfast, brunch or a mid-day snack. Gluten-free and high in protein!

 


Happy New Year! I wish I could say that my first post of the year was well thought out (I honestly did make a list of food I plan to make in the next couple of weeks) but I woke up this morning wanting a scone for breakfast–which definitely weren’t on the list. That’s okay because sometimes impromptu cravings make the best recipes. 🙂

Healthy Vanilla Almond Cranberry Scones

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Category: Breakfast, Brunch, Snack

Yield: 8

Serving Size: 1 Scone

Calories per serving: 126

Fat per serving: 3g

Carbs per serving: 19g

Protein per serving: 6g

Healthy Vanilla Almond Cranberry Scones

Delicious and tender gluten-free Vanilla Cranberry Almond Scones are a perfect treat for anytime of the day. Enjoy these scones for breakfast, brunch or a mid-day snack. Gluten-free and high in protein!

Ingredients

  • 1 c gluten-free flour
  • 32g vanilla protein powder PEScience 30% off code PBCHOCO *
  • 2 tbsp coconut sugar
  • 3 tbsp light butter, cold*
  • 1/2 c greek yogurt, 0% fat
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • pinch salt
  • 2 tbsp slivered almonds + more for topping
  • 2 tbsp dried cranberries

Instructions

  1. Preheat oven to 400F and prepare a baking sheet with parchment paper and set aside.
  2. In a large bowl, stir together the gluten-free flour, coconut sugar, baking powder, salt and protein. Add in the cold butter and use a pastry cutter or fork to cut the butter into the flour mixture. Add in the vanilla and greek yogurt and continue mixing until a dough forms. Fold in the the almonds and cranberries.
  3. Roll dough into a ball and place it into the center of the baking sheet. Use your hands to press the ball down into a mound about 6" wide. You want the center to be a little thicker than the edges.
  4. Use a sharp knife to cut the dough into 8 wedges. You don't have to separate them. Top with more slivered almonds. Bake for 10 minutes, remove form oven and carefully cut the wedges again, this time separating them from each other. Bake for another 8-10 minutes or until edges start to brown. Let cool and serve.

Notes

For vegan use vegan protein and vegan butter. This recipe has not been tested using vegan protein powder*

http://peanutbutterpluschocolate.com/healthy-vanilla-almond-cranberry-scones/

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