Scone With the Wind…

Bex’s first attempt at making scones can now be crossed off her baking bucket list!

I was just talking to one of my best friends, Kahin, about how relaxing and fun it is after a long day to just bake. Not follow a recipe, or even remotely know what you are going to make…but to just go in the kitchen and tackle a new idea! With a hectic, planned to a tee and time sensitive work environment throughout the day, it is nice to come home and just experiment in the kitchen. That is just what I did when I made these yummy protein scones!

I have always been hesitant to make my own scones as I am not really a fan myself of the seemingly dry and dense treat. But these turned out be a very moist and quick breakfast for the entire week! My friends loved them too!


Cinnamon Vanilla Protein Scones w/ Greek Yogurt & Toasted Almond Topping


(yields approximately 4 large scones or more if shaped into smaller scones)



Preheat the oven to 425 degrees F.

In a medium mixing bowl, mix together protein powder, oats, quinoa, cinnamon and salt.

Cut up a banana and place in a small blender. Mix until puréed. Pour into a small cereal bowl and mix in vanilla and milk. Pour entire mixture into dry ingredients and mix until combined.

Put dough into the freezer to set for about 10 minutes. Remove the dough, which will still be a bit sticky so you will want to sprinkle flour on table surface and hands to mold into a ball. Next, cut the dough into four large scones and shape to liking with your hands. Place on a greased baking sheet.

Bake for approximately 15-17 minutes.

Meanwhile, toast almonds on medium heat for about 4-5 minutes to warm and really extract the cocoa flavor. Remove, let cool and then chop to prepare for topping.

To serve, place a dollop of greek yogurt on each and sprinkle with toasted almonds. Bon appétit!


2 Comments Add yours

  1. Bobby says:

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    1. Hi Bobby! Thank you so much! I really appreciate your kind words 🙂


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