Friday, May 3, 2013

Chocolate Chip Chocolate Protein Scones

This recipe is adapted from an oatmeal-raisin scone recipe in my Better Homes and Gardens New Cook Book circa 1989. I grew up with the Joy of Cooking as a cookbook staple at my house, and my husband brought the BH&G cookbook into our marriage. I confess I use it more than Joy. If I needed know what to do with fresh goat's milk, Joy would be the place to go. If I need a meal in half an hour, it's BH&G all the way.

I've made the oatmeal-raisin scones many times before and added cranberries/white chocolate chips or raisin/chocolate chips or even made them according to the recipe. Stunning. I know. Last week as I noticed my rarely used chocolate protein powder, Muscle Milk. Since I've drastically reduced my milk consumption and making a smoothie gets the blender dirty, I haven't been using it very much. I do use my vanilla protein for an overnight refrigerator apple oatmeal cup which is fantastic. More on that later. School is almost over. Anyway, I thought adding a couple of scoops of protein powder to the recipe would be delish, and I could offset the ooky aftertaste with a little buttermilk. After making it, I declared myself a genius, and the next day made another batch. Yesterday I made substituted 1 cup of brown rice flour and 1/4 cup of coconut flour for the white flour and added 1/4 cup of peanut butter. Very good and really filling.

This was the last of the gf peanut butter model. All gone.

I know it's not a traditional scone as it uses egg for a binder. It's definitely not low cal, low fat or sugar free. That, however, often translates into delicious. On another note, because I am a lazy cook, I don't often roll out my scones and cut them into cute triangles anymore. It gets another dish dirty, and I'm probably not caught up with dishes anyway. I mix the dough to the right consistency in the bowl, deliberately using a large bowl, and then scoop out the scones with our ice cream scoop. Lazy but effective. Scones are fast and tasty.

Chocolate Chip Chocolate Protein Scones
Fresh out of the oven...soon to tummy
1 cup all purpose flour
3 tablespoons brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
2 scoops chocolate protein powder
1/3 cup butter
1 cup quick-cooking rolled oats
1/2 cup chocolate chips
1 beaten egg
1/4 cup buttermilk
1/4 cup milk
1 teaspoon vanilla extract

In a large bowl combine flour, sugar, baking powder and cinnamon. Cut butter using pastry cutter or two knives until mixture resembles coarse crumbs. Mix in protein powder. Stir in oats and chocolate chips. Combine egg, buttermilk, milk and vanilla extract in another small container. Stir into flour mixture until moistened. Add tablespoons of more milk if needed until dough makes large ball or teaspoons of flour if too moist. (If you want) move dough to lightly floured surface, pat dough into 7-inch circle. Cut into 12 wedges. Place on baking sheet. Brush with milk (again, optional). Bake at 400 degrees for 10-12 minutes or until light brown. Serve warm.

Tweak and substitute with what's in your kitchen. I probably will.

No comments:

Post a Comment