Running Fuel - Protein Scones

I am loving this Protein Scone recipe from personal trainer  Jill Coleman (Follow her on Twitter @jillfit) They don't taste "healthy" but let's be real; They don't taste like anything from Au Bou Pain, either.  They are great to pack for a quick snack and I am loving them because I run because they aren't a disgusting protein bar and have a list of chemicals that would rival Santa's "naughty" list at Riker's Island. 

My only issue: Almond Flour is a million dollars a pound and it's probably the reason the obesity crisis exists. Middle America is forced to buy white flour because they would have to take out a second mortgage if they strictly cooked with almond flour. Seriously, they are floured nuts that fell from a tree, not sifted gold. 

Regardless, besides the small investment in convenient protein on the go, try them out and let me know what you think. I think I might do chocolate whey protein next, just to mix it up! 

High-Protein Scones

Preheat oven 350 F

Coat two large baking sheets with cooking sprayCombine all of the following in one large bowl, and mix with a large spoon:

2.5 cups almond flour
3/4 cup vanilla whey protein
1 cup liquid egg whites
1/2 cup old-fashioned oats
1/3 cup granulated Splenda (in the baking aisle)
1/2 cup chopped walnuts (optional)
1/2 cup dried cranberries or raisins

1/2 cup dark chocolate chips (optional)
1 TBSP cinnamon
1 dash of nutmeg

Place 2 inch spoonfuls of batter on baking sheets.

Bake until peaks begin to brown, about 15 minutes

Cool and serve. 

Makes 24 scones

Nutritional information

110 calories per scone

9 grams fat

6 grams carbs

2 grams fiber

8 grams protein