Step 1

Preheat oven to 375°F and line a baking sheet with parchment paper.

Step 2

In a large bowl, combine whole wheat pastry flour, vanilla protein powder, unflavored protein powder, coconut flour, sweetener and baking powder.

Step 3

Add yogurt and pull together with spoon/spatula to make dough crumbles.

Step 4

Use hands to bring together.

Step 5

Knead the ONLY LITTLE till it comes together. Dough should be slightly wet, not ‘knead-able’.DO NOT OVER-KNEAD or scones will be tough and not crumbly.

Step 6

Transfer to parchment lined baking sheet and shape (gently) into circle about ¾” thick.

Step 7

Use pizza cutter or sharp knife to cut into scones.Space out cut scones.

Step 8

Brush tops with almond milk and optionally sprinkle on more sweetener.Bake for 13-15 minutes until lightly golden brown

Step 9

Let cool a little, top with vanilla icing (stir: sugar-free powdered sugar, milk, vanilla extract) and enjoy.