Cranberry Orange Scones

What is it about scones that makes them seem so special? Similar to a quick bread or biscuit, scones make for a delicious breakfast treat. But, the average scone is higher in carbohydrates and sugar, lacks protein and fiber and will leave you feeling tired rather than energized. We took one of our favorite flavor combinations to create this delicious breakfast treat that will energize your day and leave you feeling satisfied.

FlapJacked Cranberry Orange Scones Recipe

 

INGREDIENTS
1/3 cup 2% plain Greek yogurt
1/2 cup 2% milk
1 egg
2 TBSP butter, softened
2 TBSP raw cane sugar
2 cups FlapJacked Buttermilk Protein Pancake Mix
zest of one orange
1 cup fresh cranberries (can use frozen- defrost first)
extra sugar for sprinkling

 

NUTRITION
Serving Size: 1 scone
Servings: 8
Calories 163
Fat 5g
Carbs 19g      
Fiber 4g
Sugar 8g 
Protein 11g

INSTRUCTIONS:
Pre-heat oven to 375˚. Combine Greek yogurt, milk, butter and sugar into a large bowl. Stir together with a wooden spoon until ingredients are well incorporated. Stir in FlapJacked mix and blend into wet ingredients (it will seem thick and dry at first- just keep stirring). Fold in cranberries and orange zest.

Line a large baking sheet with parchment paper or a silicon baking mat. Heap 1/4 cup full of batter onto the baking sheet and use your fingers to form into a triangle shape- or any shape you want! (If dough is too sticky, dip your fingers in water.) Repeat to create 8 mounds of dough onto each sheet. Lightly sprinkle extra sugar over top of each triangle. Place baking sheet into the oven and bake for 10-12 minutes (until edges are slightly golden brown). Remove from oven and let cool completely. Store scones in an airtight container in the refrigerator for up to five days. Enjoy!