Lemon Scones

Ingredients:

● 20 g vanilla protein powder (I used Garden of Life)

● 20 - 30 g unflavored collagen powder

● ¼ cup coconut flour

● ½ cup cassava flour

● 3 tablespoons coconut sugar

● ½ tablespoon baking powder

● ¼ teaspoon salt

● ¼ cup unsweetened oat milk (nut milks work too!)

● 1 teaspoon vanilla extract

● Zest of 1 medium lemon

● Juice of ½ medium lemon

● 1 organic, pasture-raised egg

● 3 tablespoons unsalted, grass-fed butter, chilled

● 2 tablespoons coconut oil, solid at room temp

Instructions:

Preheat the oven to 425 degrees F and prepare a baking sheet lined with parchment paper. In a large bowl, combine protein, collagen, flours, sugar, baking powder, and salt. Add in butter and coconut oil and use your hands to combine into a crumbly mixture.

In a separate bowl, whisk egg, milk, and vanilla extract. Add into the dry mixture along with lemon juice and lemon zest. Combine until well incorporated.

Transfer the dough to the prepared baking sheet. Shape into a 1-inch thick square and carefully cut into 4 scones. Separate each scone from each other slightly to allow room when baking.

Bake the scones for about 12-14 minutes, or until the tops are golden brown.