INGREDIENTS

• 1 cup vanilla whey protein (2.5 scoops)
• 2 tbsp Splenda
• 1 tsp baking powder
• 1 tsp cinnamon
• 2 tbsp butter (chilled)
• 1 egg (divided)
• 1/2 tsp vanilla
• 1/4 cup milk

 

DIRECTIONS

1. Preheat oven to 375 degrees.
2. In a large bowl combine whey protein, Splenda, baking powder, and cinnamon. Cut the
   butter into small pieces and add to bowl. Mix all of it together.
3. Add half of the egg (half of the yolk, half of the white), vanilla, and milk to the dry mixture and stir.
4. Scoop mixture onto a greased cookie sheet in small (~1/4 cup) increments.
5. Beat the remaining half egg with 1 tsp milk. Glaze the scones with the egg wash. It helps if you form flat tops on the scoops of batter so the eggwash does not run off.
6. Bake 10-12 minutes or until golden brown.

These were pretty good, not great, but pretty good. For a low-carb breakfast treat I enjoyed the Low Carb Coffee Bread I made last week (recipe here) more.