Scones for breakfast. Does this sound like a dream? Not with this recipe. This scone creation is high in protein, has a balanced amino acid profile, no added sugar and 3 times more fiber than conventional scones. Because of the high protein and fiber content these scones keep you full for longer.
Tip on how to reduce fat, but maintain the texture:
Conventional scones are high in fat (about 18 g fat per scone). I wanted to make my scones more diet-friendly (only 5 g fat) and omitted fat addition. Instead of fat I added soy flour. Soy flour is higher in fat than other flours, but much lower than fat sources like margarine or oil. The mixture of chickpea flour and soy flour was ideal to mimic the dry-ish crust (resulting from high fat content) of conventional scones without adding too much fat.
- 80 g chickpea flour
- 120 g soy flour
- 160 g vital wheat gluten
- 2 pears (about 120 g each), grated
- 150 g strawberries, diced
- 10 g (2 tsp.) baking powder
- 30 g non-calorie sweetener * (I used SweetLift Cook from Essential Nutrition)
- 50 ml ( < 1/4 cup) water**
*depending on the type of sweetener you use and your taste, you need to adjust the amount you add
** if the pears you use aren't too juicy, you may need to add more water
- Mix all dry ingredients.
- Grate pears and dice strawberries. The don't make strawberry pieces too small or too big. If they are too small, you won't taste them. If they are too big the dough surrounding them gets watery. Rectangular shapes with 1 cm x 0.75 cm dimension should work well.
- Stir in the grated pear (using hand blender makes it easier ) and then strawberries. Be careful with mixing in strawberries not to crush them too much.
- Add water slowly and mix thoroughly.
- Shape 6 rolls. Squeeze 2 sides, to make them more barrel-shape like. You can also use a glass to give them the right shape. Apply the same principle as if you would cut out biscuits using a glass.
- Bake for 20-25 min at 200C (400F).
Makes 6 scones.
Nutritional info per 1 scone: 264 kcal/ C – 20 g/ P – 31 g/ F – 5 g
Tip: You can prep scones at the weekend and freeze them. Let them thaw (I usually do it overnight) and toast them to get back the crispy crust.