Lemon Protein Scones

Lemon Protein Scones

You're gonna fall for these scones!

• 1 cup of gluten-Free Flour
• 1 scoop of Believe Transparent Isolate unflavored protein
• 1/3 cup of Erythritol or Swerve
• 1 tablespoon of baking powder
• 1⁄4 cup of melted Nutiva Butter Flavor Coconut oil
• 1⁄4 cup of 0% Natural Greek yogurt
• 1 egg
• The juice 1⁄2 lemon

Lemon Creaming:

• 2 tablespoon of Erythritol or Swerve
• 1 tablespoon of 0% Natural Greek yogurt
• 1 teaspoon of fresh lemon juice 
• 2 pinches of cornstarch

STEPS

1. Preheat the oven to 350°F. Butter a baking sheet with coconut oil or Pam
2. In a bowl, mix the egg, coconut oil, yogurt, Erythritol and lemon juice.
3. In another bowl, mix the flour, protein and baking powder.
4. Add the dry ingredients to the wet ingredients, then mix.
5. On a lightly floured work surface, roll out the dough into a rectangle 1.5 cm thick.
6. Using a glass or a round cookie cutter, cut out about 7 circles of dough.
7. Place them on a baking sheet and sprinkle with Erythritol.
8. Bake for 12 to 15 minutes
9. Let cool and then brush the scones with the lemon creaming mixture (Erythritol, yogurt, lemon juice and cornstarch).

A recipe by Sarah Lequerre for Hyperforme.com