My roommate and I used to be super into making scones, before the keto times of course. We made blueberry scones, white chocolate strawberry scones, even savoury herb and cheese scones. For some reason scones was just one of those things that we always loved making together. We obviously loved eating them as well. They’re the perfect pack and go baked good, a scone is hearty and firm and won’t crumble to pieces if you throw it in your purse and take it work. This chocolate chip scone recipe reminds me so much of the Tim Horton’s chocolate chip muffins but in scone form. There’s something about the Timmy’s muffins that I just love, they’re SO sweet and fluffy. Needless to say I am all about this keto-friendly scone version. It’s just ridiculously good. And ridiculously easy! From pulling out the ingredients to pulling the hot scones out of the oven this probably took no more than 25 minutes, so it’s super feasible to throw these together on weeknights.
Now that I’m on the scone train once again I think it will become a staple like it used to be. I kind of “winged it” on this recipe and I’m absolutely thrilled with how it turned out. I first tried this recipe with half the amount posted, which makes 4 scones. Sometimes it’s nice to experiment with smaller amounts, so you don’t feel as bad if it doesn’t turn out, but this is definitely a keeper so I doubled the original amount for a batch that yields 8 scones. If you don’t want that many though (although I can’t imagine WHY) this recipe works perfectly if you divide it in half. The dough is even stickier than regular scone dough, and because I opted not to try to rig a floured surface (I’m sure coconut flour or even a small amount of wheat flour would work fine) but I found that using cold water-dampened hands made it a little easier. If you have protein powder that is of a similar constitution to that of the Quest powder kicking around your pantry I highly recommend giving these a go, they’re really hard to mess up and really easy to enjoy!
Chocolate Chip Protein Scones
- 1 cup almond flour
- 2 scoops vanilla protein powder I used Quest
- 2 Tbs brown sugar substitute I use Surkin Gold
- 2 Tbs white sugar substitute I use Swerve granular
- 1 tsp baking powder
- 2 tsp vanilla
- 1/8 tsp liquid stevia optional, but makes it sweeter
- 2 large eggs
- 3 Tbs sugar-free chocolate chips I use Lily’s
- Pre-heat the oven to 350 degreesMix all the dry ingredients together until well combinedAdd in the eggs, vanilla and liquid stevia and combine using a spatula (or clean hands) until well combined – the dough will be very sticky!Create a disc and slice into 8 pie-shaped pieces – because the dough is sticky you can flour some parchment with coconut flour or use cold water to dampen your hands. Place the scones on a non-stick cookie sheet, or cookie sheet lined with a silpat/parchment paperBake for 8-10 minutes, or until they start turning golden around the edges and topsAllow to cool completely before removing them from the cookie sheet, they are fragile when hot! Store in an airtight container in the cupboard, or freeze for future use!