The Perfect Lunchbox Filler: Slow Energy Releasing Protein Packed Scones
These protein packed wholemeal scones are small in size (perfect for short lunch breaks or before after school sports) but deliver long lasting energy and nutrition for busy young people. I am a firm believer of putting in a number of smaller nutrient packed items in the lunchbox every day as young people just don't seem to have the time to enjoy a proper meal during school hours. So here are a great addition to the lunchbox and freeze really well so you can make them in one big batch for the week ahead. These are very easy to make diary free by substituting the butter and milk for coconut oil and almond milk. You can also make they gluten-free by using Doves Farm gluten free flours.
Protein packed wholemeal scones
- 200g wholemeal flour
- 200g self-raising flour
- 100g ground almonds
- 50g sesame seeds
- 2 teaspoons of baking powder
- 1 egg beaten
- 1-2 tablespoons of honey (optional)
- 100g butter (or coconut oil for dairy free)
- Enough milk (or almond milk for dairy free) to bring to a dough
Preheat oven to 190 degrees C
Mix flour, ground almonds, sesame seeds & baking powder into a large bowl. Using fingertips rub in butter (or coconut oil) until resembles breadcrumbs. Add honey and mix well. Add beaten egg and milk until it combines into a large ball of dough. Roll out to about an 1 inch think. Cut into small circles and place on a floured baking tray. Makes about 15-18.
Bake for 12-15 minutes - keep an eye on them.