Ash from @ashleigh.cooks has given classic scones a kid-friendly twist with these mini vanilla protein scones. They're light, fluffy, and gently sweet, making them perfect for little hands. Ideal for lunchboxes, afternoon tea, or served warm with butter, these scones freeze beautifully for easy prep ahead. They're also great reheated in the microwave, slathered with butter, and enjoyed with a warm cup of tea (for mums, ideally before the kids get up!).
Ingredients
- 2¾ cups plain flour (345 g)
- 2 tbsp Vanilla Vanguard Immune Protein
- ½ tsp salt (optional)
- 3 tsp baking powder
- ½ tsp baking soda
- ½ cup unsalted butter, cold and cubed (113 g)
- 1 cup cold buttermilk
Method
- 01 Preheat the oven to 180°C fan-forced and line a baking tray with baking paper.
- 02 In a large bowl, whisk together the flour, protein powder, salt (if using), baking powder, and baking soda.
- 03 Add the cold butter cubes and rub into the flour mixture with your fingertips until it resembles wet sand or coarse crumbs.
- 04 Make a well in the centre and pour in the cold buttermilk.
- 05 Gently mix until the dough just comes together, adding extra buttermilk 1 tablespoon at a time if needed. Do not overmix.
- 06 Turn the dough onto a lightly floured surface and gently bring together. Pat into a rectangle approximately 2.5 to 3 cm thick.
- 07 Lightly brush the top with milk.
- 08 Cut into mini scones using a small cutter or knife, pressing straight down without twisting.
- 09 Place the scones close together on the prepared tray.
- 10 Bake for 20 to 25 minutes, or until risen and lightly golden on top.
- 11 Cool slightly before serving warm, or cool completely before storing.
🧈 Freezer tip
These freeze beautifully. Cool completely, pop into a zip-lock bag or airtight container, and freeze for up to 3 months. Reheat in the microwave for 20 to 30 seconds and slather with butter. Perfect for busy mornings or afternoon tea.
