jalapeño cheddar protein scones (13g each, no protein powder)
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Savory drop scones with oat flour, cottage cheese, eggs and a lot of real cheddar. 13g of protein each, no protein powder, one bowl and about 20 minutes in the oven.
Ingredients
Instructions
Heat the oven to 375°. Line a sheet pan with parchment.
Mix the 1-1/2 cups oat flour, 3 eggs, 1-1/2 cups yellow cheddar, 1 cup cottage cheese, 2 jalapeños, 2 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl.
Let the dough rest 10 minutes. It will look too wet at first and tighten up as the oat flour absorbs. Don't add more flour during this window.
Scoop 8 large scones with an ice cream scoop and drop onto the pan. These behave like drop biscuits, so no shaping needed. Leave 2 or more inches on all sides, they spread.
Bake 20 to 25 minutes, until golden and set in the center. Broil for a minute at the end if you want the cheese browned on top.
Nutrition
- Calories
- 215 kcal
- Protein Content
- 13 g
- Fat Content
- 11 g
- Carbohydrate Content
- 13 g
- Fiber Content
- 1 g
- Sugar Content
- 2 g
- Sodium Content
- 525 mg
- Serving Size
- 1 serving
