Protein Scones

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These Protein Scones are simple tofu-based British scones made with just 4 ingredients, no eggs and no dairy, and full of 11 grams of protein.

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Prep Time10

Cook Time17

Total Time27

Servings: scones

Calories: 206.4kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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 cream made earlier, and add this to the bowl with the flour. If you end up with too much tofu cream, 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.

Nutrition