jalapeño cheddar protein scones (13g each, no protein powder)

Name: jalapeño cheddar protein scones (13g each, no protein powder)
Prep time: 10 min
Cook time: 25 min
Total time: 10 min
Yield: 8
Ingredients: 1-1/2 cups oat flour; 3 eggs; 1-1/2 cups yellow cheddar; 1 cup cottage cheese; 2 jalapeños; 2 tsp baking powder; 1/2 tsp salt; 1/4 tsp black pepper

10 mins prepServes 8

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.

8 servings

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Instructions


0 Heat the oven to 375°. Line a sheet pan with parchment.
1 Mix the [wprm-ingredient text="1-1/2 cups oat flour" uid="0"], [wprm-ingredient text="3 eggs" uid="2"], [wprm-ingredient text="1-1/2 cups yellow cheddar" uid="3"], [wprm-ingredient text="1 cup cottage cheese" uid="4"], [wprm-ingredient text="2 jalapeños" uid="5"], [wprm-ingredient text="2 tsp baking powder" uid="6"], [wprm-ingredient text="1/2 tsp salt" uid="7"], and [wprm-ingredient text="1/4 tsp black pepper" uid="8"]  in a large bowl. 
2 Let the dough rest 10 minutes. It will look too wet at first and tighten up as the oat flour absorbs. Don&#39;t add more flour during this window.
3 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.
4 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.

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jalapeño cheddar protein scones (13g each, no protein powder)

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