Protein Scones (11g Protein, 3 Ingredients, No Dairy)

These Protein Scones are simple tofu-based British scones made with just 3 ingredients, no eggs and no dairy, and full of 11 grams of protein.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Protein Scones

These Protein Scones are simple tofu-based British scones made with just 3 ingredients, no eggs and no dairy, and full of 11 grams of protein.

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Prep Time: 10 minutes mins

Cook Time: 17 minutes mins

Total Time: 27 minutes mins

Course: Breakfast, Dessert

Cuisine: American

Servings: 6 scones

Calories: 206.4 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 2 cups Self-Rising Flour - (note 1)
• ▢ 1 block Firm Tofu - (11oz / 400g) (note 2)
• ▢ ¾ cup Water - (note 3)
• ▢ ½ teaspoon Salt - optional

Instructions

• Open the tofu packaging, discard the water it's stored in. Pat dry the tofu with absorbent paper. You don't need to press it for this recipe.
• Roughly cut the tofu into pieces and place them in a food processor or high-speed blender. Add the pieces of tofu with water or soy milk for more protein.
• Blend/process until it forms a creamy, smooth tofu paste. You may have to use a rubber spatula to scrape down the side of the jug/bowl a few times, and repeat blending until everything is nicely blended.
• In a large mixing bowl, add self-rising flour and salt. Stir to combine.
• Measure 2 1/2 cups of tofu paste made earlier, and add this to the bowl with the flour. If you end up with too much tofu paste, store it in the fridge in an airtight container for up to 3 days. Then, use this in pasta sauce, smoothies, or curries.
• Stir the flour/tofu mixture with a rubber spoon at first, it forms lumps when mixed with flour. Stop, grease your hands, and knead and squeeze to bring the ingredients together. It's sticky and a bit messy, but it comes together into a dough ball as you knead.
• If too sticky, add more flour to bring the dough together. The dough should stay soft, moist, but not stick to your hands.
• If preferred, use the paddle attachment of a stand mixer. Knead the dough on low speed (speed 2-3 of a KitchenAid stand mixer), until it forms a dough ball that detaches from the bowl. It takes about 2 minutes.
• Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
• Flour your work surface, add the dough, and roll into about 2 cm/ 0.8 inches in thickness.
• Use a scone cutter to cut out scones from the dough. Use leftover dough on the sides to reform a dough ball, roll again, and cut out more scones. I made 6 large scones (8cm/3.1 inches each).
• Place the scones on the prepared pan, leaving 2 inches apart as they expand in the oven.
• Bake the scones for 17-19 minutes at 400°F (200°C) on the middle rack of the oven until the top gets nicely golden brown and a toothpick inserted in one of the scones comes out clean.
• Cool down on a cooling rack for 1 hour before serving.

Notes

Note 1: You can use 2 cups of all-purpose flour and stir in 4 teaspoons of baking powder. I didn’t try gluten-free all-purpose flour for this recipe, and I don’t think it will work very well.

Note 2: Make sure your tofu is ultra firm, or it will contain too much moisture and your scones will come out gummy and too chewy.

Note 3: You can skip the salt to make plain scones. You can add 3 tablespoons of sugar with 1 teaspoon of vanilla extract, and 1 teaspoon of cinnamon to make the scones sweet.

Store the scones: Store for 2 days at room temperature, wrapped in a clean kitchen towel to keep them moist. Freeze for up to 1 month in airtight Ziploc bags, and thaw at room temperature the day before.

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Nutrition

Serving: 1scone | Calories: 206.4kcal | Carbohydrates: 31.8g | Protein: 10.9g | Fat: 3.6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 0.9g | Sodium: 5mg | Potassium: 41.7mg | Fiber: 1.5g | Sugar: 0.3g | Vitamin A: 0.8IU | Calcium: 90.5mg | Iron: 1.2mg | Magnesium: 10.7mg | Phosphorus: 40.4mg | Zinc: 0.4mg

Ingredients and Substitutions

You only need 2 ingredients to make this recipe (excluding water you can get from the tap and the optional salt). Here’s how to pick them.

• Self-Rising Flour – This provides the main structure and lift for the scones. You can also use all-purpose flour by whisking in baking powder (quantities for this in the recipe card).
• Firm Tofu – This is the protein source and creates the unique texture of these scones. It is important to use firm tofu, not silken tofu, as silken tofu has a much higher moisture content and will make a gummy and chewy result.
• Water – This helps create a smooth tofu paste and brings the dough together. Soy milk can also be used for an added protein boost.

How to Make Protein Scones

This recipe is super easy to whip up. Here’s how in a few pictures.

Roughly cut the tofu so it fits into your blender and top with the water.

Blend the tofu until it makes a smooth mixture that can be poured.

Combine the dry ingredients in a bowl and add the blended tofu.

Form a large dough ball and start cutting scones with a scone cutter.

Re-roll the leftovers and cut more scones until no more dough is left.

Bake the scones for 17-19 minutes at 400°F (200°C).

Carine’s Baking Tips

Let me share a few more tips for great scones.

• Tofu Type is Crucial – Use firm tofu, not silken tofu. Silken tofu has a completely different moisture content and protein level, and it will not work for this recipe’s ratios.
• Accurate Tofu Measurement – The key to success in this recipe is accurately measuring the blended tofu cream. You can blend the tofu with water, or for more protein, use soy milk. The dough might be a bit chewier with water compared to soy milk.
• Don’t Waste Extra Tofu Cream – If you have any extra blended tofu cream, store it in an airtight container in the fridge for up to 3 days. You can use it to boost protein and creaminess in smoothies, curries, or pasta sauces.
• Make Them Sweet – To make sweet scones, add 3 tablespoons of sugar (like coconut sugar or white sugar) and 1 teaspoon of cinnamon to the flour. Also, add 1 teaspoon of vanilla extract to the blended tofu.

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