Winter Break has been very kind to me. We have slept in, been to two wine tastings, and visited the Nutcracker. I also began my 200 Yoga Alliance Training program and have started logging my hours. I am super excited about all of this!
One of the most amazing things about break is staying up late and sleeping in. I love waking up to a clean house, having a fresh pot of coffee and pastry at mid day. It is a spectacular feeling to be free.
As of late I have been inspired by our wedding and France… maybe it’s the wine.. maybe it’s the crepes. Anyways I have wanted to eat breakfast pastries and thus I whipped up some scones yesterday (I am aware this is not French). I adapted this recipe, added protein and made it vegan. I love using fresh and in season fruit. Recently, organic oranges have been super affordable and delicious!
Cranberry Orange Protein Vegan Scones
- 1 1/4 cups whole wheat flour
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 365 Vanilla Whey Protein Powder (1 scoop = 1 serving)
- 1 teaspoon cinnamon
- 1/2 cup unsweetened almond milk
- 1/2 cup applesauce
- 1 teaspoon vanilla
- 1 cup oats
- 1/2 cup dried cranberries
- orange zest
Orange Cream Cheese Glaze (not so vegan):
- 4 tbsp of powdered sugar
- orange zest
- 2 tbsp of reduced fat cream cheese (if you want to make the frosting vegan sub out with Tofutti cream cheese)
Stir together flour, brown sugar, baking powder, baking soda, protein powder and cinnamon.
Make a well in the center and stir in almond milk, applesauce, and vanilla.
Mix well and fold in oats. Stir in cranberries and orange zest.
Spread batter into prepared pan, and flatten so it looks like a cookie cake. Bake for 18 minutes, then cut into 8 pieces when done.
Bake for 18 minutes, or until a toothpick inserted in center comes out clean.
Serving Size: makes 8 scones