Well it’s all snowy outside again! I can’t believe all of the winter weather we’ve had this past week. A few weeks ago I was outside in a t-shirt and shorts and now we have 1 1/2 inches of snow and freezing temperatures. I guess that’s Texas for ya. I, for one, am ready for spring to finally arrive! But bad news. I just looked up the groundhog’s prediction (yeah I forgot to do that on actual groundhog day almost a month ago) and it looks like we still have a long winter ahead of us. Yuck.
This morning I decided to enjoy the snow while I could and took some of the puppies out for a little photo shoot. If you’ve never taken pictures of puppies, you have NO idea how hard it is to get them to stay still… Especially when they’re knee-deep in snow! But the pictures are precious and I can’t help but share some of them.
Other than taking pictures, in order to pass time and you know, stay warm, I like to bake things. The oven keeps me warm and the activity gives me something other than the icy roads and freezing temperatures to think about. This morning I decided to try out the scone recipe Kodiak Cakes posted on Instagram the other day and OH MY GOODNESS. It was so good! I had to make a few changes because I didn’t have all of the ingredients on hand, but I tried to stay as close to their recipe as possible and I am impressed with how good they were! Usually scones are dry and crumbly but these turned out moist and delicious. Oh and bonus: they’re packed with nutrients and protein!
And yes, I know… I am aware that the only recipes I’ve been posting lately have been for breakfast foods. That has not been on purpose, but I guess it IS my favorite meal of the day, so I find it quite understandable that this has happened! I promise, though, that I will begin working on adding some other types of recipes in from now on. Because I swear I eat more than just breakfast foods!!
Though I really wouldn’t mind breakfast all day… Maybe I can start a trend: breakfast, brunch and brinner. I’ll work on it ;)
*Below is my variation on the original recipe posted by Kodiak Cakes.*
Scone Ingredients:
2 cups Kodiak Cakes- Power Cakes Mix
1 tsp baking powder
1/4 tsp salt
1/4 cup unsweetened coconut flakes
4 Tbsp coconut oil (cold)
3/4 cup Truvia Baking Blend
1/4 cup egg whites
1/4 cup Toasted Coconut Vanilla Greek Yogurt (by Light & Fit)
1/3 cup unsweetened vanilla almond milk
1 cup chopped strawberries
1/2 cup chopped raspberries
2 Tbsp chopped dark chocolate chips
1/2 Tbsp coconut sugar
Glaze Ingredients:
1 scoop vanilla protein powder (I used PerfectFit)
2 Tbsp almond milk
1/4 cup Toasted Coconut Vanilla Greek Yogurt (by Light & Fit)
2 Tbsp unsweetened coconut flakes
Preheat oven to 400 degrees and line a pan with parchment paper.
In a small bowl, combine the egg whites, Greek yogurt and milk. Mix well and set aside.
In a large bowl, combine the Kodiak mix, baking powder, salt, coconut and Truvia baking blend. Add the coconut oil and using a pastry blender (or a fork or your hands), work it into the dry ingredients until it looks like a course meal. Stir in the strawberries and raspberries.
Slowly add the wet mixture to the dry ingredients and stir until a sticky dough forms. Add the chocolate chips.
Scoop 1/4 cup of the batter onto the parchment paper and form into a circle, about an inch think. Leave plenty of room between the scoops- the dough will flatten and expand. Sprinkle the tops of the scones with the coconut sugar.
Bake for 16-18 minutes until they are golden brown on top and a toothpick inserted into the center comes out clean. Remove from the oven and let them cool on the pan while you mix together the glaze ingredients.
Prepare the glaze by simply whisking together the yogurt, protein powder and milk. Add more milk (if needed) to get the desired consistency.
I put the glaze in a Ziploc baggie and cut one of the corners off to use as a pastry bag. It made drizzling the glaze a whole lot easier! Sprinkle the coconut on top and voila. Your delicious scones are ready to be eaten!! This recipe made ten scones.
Store in an airtight container in the refrigerator.
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