jalapeño cheddar protein scones (13g each, no protein powder)
Savory drop scones with oat flour, cottage cheese, eggs and a lot of real cheddar. 13g of protein each, no protein powder, one bowl and about 20 minutes in the oven.
Servings: 8 scones
Calories: 215kcal
Ingredients
- 1-½ cups oat flour
- 3 eggs
- 1-½ cups yellow cheddar grated
- 1 cup cottage cheese
- 2 jalapeños seeded, 1 finely diced and 1 roughly chopped
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the oven to 375°. Line a sheet pan with parchment.
- Mix the 1-½ cups oat flour, 3 eggs, 1-½ cups yellow cheddar, 1 cup cottage cheese, 2 jalapeños, 2 tsp baking powder, ½ tsp salt, and ¼ tsp black pepper in a large bowl. Hands work best.
- Let the dough rest 10 minutes. It will look too wet at first and tighten up as the oat flour absorbs. Don't add more flour during this window.
- Scoop 8 large scones with an ice cream scoop and drop onto the pan. These behave like drop biscuits, so no shaping needed. Leave 2 or more inches on all sides, they spread.
- Bake 20 to 25 minutes, until golden and set in the center. Broil for a minute at the end if you want the cheese browned on top.
Notes
Two jalapeños, two ways. Dice one fine and roughly chop the other. You get heat all the way through plus actual bites of pepper.
Seed them or these get too spicy. One pepper instead of two if you want them mild.
Oat flour. Make your own by blending rolled oats.
Not gluten free unless your oats are certified GF.
Storage. Fridge up to 5 days in an airtight container, after which they start to dry out. Freezer up to 3 months, just let them cool completely before storing. Reheat in the air fryer (best) or the microwave.
Nutrition
Calories: 215kcal | Carbohydrates: 13g | Protein: 13g | Fat: 11g | Sodium: 525mg | Fiber: 1g | Sugar: 2g