Raspberry Scones

190 calories
16g
protein
10g
fat
6g
net carbs

Yields: 8 servings

Batter

  1. 1 White Chocolate Raspberry Quest Bar®
  2. 2 scoops Quest® Strawberries & Cream Protein Powder
  3. 34 cup almond flour
  4. 12 cup coconut flour
  5. 14 cup plus 1 tablespoon zero-calorie sweetener
  6. 1 12 teaspoons baking powder
  7. 23 cup unsweetened vanilla almond milk
  8. 14 cup liquid egg whites
  9. 1 tablespoon coconut oil, melted
  10. 1 teaspoon vanilla extract
  11. 34 cup raspberries

Topping

  1. 14 cup Quest® Strawberries & Cream Protein Powder
  2. 14 cup nonfat cottage cheese
  3. 3 tablespoons unsweetened vanilla almond milk
  4. 1 tablespoon zero-calorie sweetener
  5. 4 raspberries

Prep: 10min Cook: 18min

Batter

  1. Preheat oven to 350°F.
  2. Break Quest Bar® into small pieces and set aside.
  3. In a large mixing bowl, mix Quest Protein Powder®, almond flour, coconut flour, 14 cup of the sweetener, and baking powder on low speed.
  4. Add in almond milk, egg whites, coconut oil, and vanilla extract, and mix well.
  5. Fold in Quest Bar® pieces and raspberries.
  6. Place parchment paper on a baking sheet.
  7. Form dough into eight 3-to-4-inch-long triangles, and place on parchment paper.
  8. Sprinkle top of each scone with the remaining sweetener.
  9. Bake for 16 to 18 minutes, or until an inserted toothpick comes out clean.

Topping

  1. In a mini-blender, combine Quest Protein Powder®, cottage cheese, almond milk, sweetener, and raspberries. Blend until smooth.
  2. Drizzle topping on each scone, and serve immediately.

Serving Size: 1 scone

  • Calories: 190
  • Protein: 16g
  • Fat: 10g
  • Net Carb: 6g
  • Fiber: 7g
  • P/CAL: 34%