Protein raisin scones are light and fluffy scones made with spelt flour, raisins and a spoonful of protein powder mixed into the dough. You make them without butter (using coconut oil instead) and they’re ready in under half an hour. Crispy on the outside, soft on the inside: ideal for a leisurely weekend breakfast or with afternoon tea. Below you’ll find the ingredients, the steps and answers to the most frequently asked questions.
What do you need for protein raisin scones?
For around 8 scones, you’ll need the ingredients listed below. The protein powder is a vegan vanilla protein powder; this adds flavour whilst also increasing the protein content of the dough.
- 250 g spelt flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 60 g coconut oil (melted)
- 50 ml maple syrup
- 1 tablespoon vanilla extract
- 2 scoops of Ekopura Vegan Protein Vanilla, a vegan protein powder
- 60 ml hot water
- 1 handful of raisins (approx. 60 g)
- Dark chocolate or chocolate spread, for the topping
How do you make protein raisin scones?
First mix the flour, baking powder, salt and protein powder, then add the coconut oil, maple syrup and vanilla extract, and bake the scones for about 15 minutes until lightly browned. Here’s how to do it step by step:
- Preheat the oven to 170 °C.
- In a bowl, mix together the spelt flour, salt, protein powder and baking powder.
- Add the melted coconut oil, maple syrup and vanilla extract, and mix gently with a spatula.
- Add the hot water and mix again with the spatula until you have a cohesive dough.
- Finally, gently fold the raisins into the dough with the spatula.
- Using a spoon, scoop rounds of dough onto a baking tray lined with baking paper.
- Brush the tops with a little coconut oil before placing the scones in the oven.
- Bake the scones for about 15 minutes until lightly browned. They’ll be crispy on the outside and soft on the inside.
- Remove them from the oven and drizzle a little melted dark chocolate or chocolate spread over them to taste.
- Leave the scones to cool completely before serving.
They’ll keep for a few days in a well-sealed container or tin.
Which protein powder can you use for scones?
For these scones, a vanilla protein powder works best: the vanilla flavour pairs beautifully with the raisins and chocolate. In this recipe, we use Ekopura Vegan Protein Vanilla, a vegan protein powder. This keeps the recipe dairy-free, just like the coconut oil. If you’d prefer to use whey, choose a natural or vanilla variety from the whey range. We don’t recommend casein here, as it binds differently in dough. Find out exactly what casein is here. You can read more about the differences between the types in the benefits of protein powder.
Why add protein powder to your baking?
Protein powder increases the protein content of your scones without adding extra sugar. Protein contributes to a growth in muscle mass. Protein contributes to the maintenance of muscle mass. How much protein you need each day depends on your weight and your activity levels; we explain this in ‘How much protein do you need each day?’. Please note: these are still baked goods containing flour, syrup and chocolate, so think of them as a tasty treat with a bit of extra protein.
Variations on protein raisin scones
The basic recipe lends itself to lots of variations. Here are a few ideas to play around with:
- Replace the raisins with dried cranberries or pieces of apple with cinnamon.
- Use chocolate protein powder instead of vanilla for a chocolate scone.
- Add a handful of chopped nuts for extra texture.
- Serve with some Greek yoghurt and fresh fruit for a more substantial breakfast.
Looking for more? Check out our vanilla cupcakes, the nutty protein biscuits or all our high-protein smoothie recipes.
Frequently asked questions
Are protein raisin scones high in protein?
They contain more protein than ordinary scones thanks to the protein powder, but they’re still baked goods made with flour, maple syrup and chocolate. Think of them as a tasty treat with a bit of extra protein, not as a replacement for a protein shake or a meal.
Can I make the scones dairy-free and vegan?
Yes. This recipe uses coconut oil instead of butter and a vegan protein powder. With vegan chocolate as a topping, it’s completely vegan.
Can I replace spelt flour with plain flour?
Yes, you can. Plain flour or wholemeal flour also work. With wholemeal flour, you may need a splash of extra water, as it absorbs more moisture.
How long do the scones keep?
In a well-sealed container or tin, they’ll stay fresh at room temperature for about 2 to 3 days. You can also freeze them and reheat them briefly later.
Fancy giving it a go yourself? Check out the protein powders in our vegan protein collection, or all the flavours in the protein powder collection.
