Ingredients
Method
- Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.
- Add the cold, diced butter. Using your fingers or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in the protein powder and granulated sugar.
- Slowly add the milk and vanilla extract. Mix until a dough forms. Don’t overmix.
- Turn the dough out onto a floured surface. Shape it into a circle, roughly 8 inches in diameter.
- Cut the circle into 8 equal wedges.
- Transfer the scones to your prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown.
- While the scones bake, prepare the churro topping. In a shallow dish, mix together the sugar and cinnamon.
- Once the scones are done baking and while they’re still warm, dip each one into the churro topping mixture, ensuring they’re well coated.
- Let the Churro Protein Scones cool on a wire rack for about 10 minutes before serving.
Notes
For a smoother texture, consider sifting the flour and protein powder before using.
Using cold butter is crucial. It helps achieve a flaky, tender scone.
Watch the scones closely as they bake to prevent over-browning.
If you prefer a more intense protein punch, consider adding protein-packed toppings like nut butter.
Using cold butter is crucial. It helps achieve a flaky, tender scone.
Watch the scones closely as they bake to prevent over-browning.
If you prefer a more intense protein punch, consider adding protein-packed toppings like nut butter.