Strawberry Coconut Scones

January 11, 2015

Ingredients

2 cups Kodiak Cakes- Power Cakes Mix
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsweetened coconut
4 tablespoons cold butter (cubed into small pieces) (can substitute w/ coconut oil)
3/4 cups Sugar Leaf Stevia
1/4 cup Strawberry MuscleEgg egg whites
1 teaspoon coconut extract
1/4 cup 0% Plain Greek yogurt
1/3 cup unsweetened coconut milk
1 cup strawberries (quartered)
1/2 tablespoon Sugar Leaf Stevia or coconut sugar (** OPTIONAL TOPPING **)
1/4 cup 0% Plain Greek yogurt (** OPTIONAL TOPPING **)
1/2 scoop Vanilla protein powder (** OPTIONAL TOPPING **)
1/3 cup unsweetened coconut milk (** OPTIONAL TOPPING **)
1/2 teaspoon coconut extract (** OPTIONAL TOPPING **)
2 tablespoons unsweetened coconut (** OPTIONAL TOPPING **)

Step 1
	Preheat oven to 400 degrees and line a sheet pan with parchment paper or Silpat
Step 2
	In a small bowl, combine egg whites, extract, greek yogurt, and milk. Mix well and set aside.
Step 3
	In a large bowl, combine Kodiak mix, baking powder, salt, coconut, and stevia. Using your hands, add COLD butter and work into dry mixture until it resembles a course meal. Stir in cut strawberries.
Step 4
	Slowly add wet mixture and stir until dough forms (it will be sticky). Form individual scones or one large circle (roughly 7-8 inches in diameter and about an inch thick). Sprinkle top with 1/2 tablespoon of coconut sugar or stevia crystals.
Step 5
	Bake for 16-18 minutes until edges are golden brown and a toothpick comes out clean. Remove from oven and let cool slightly.
Step 6
	Prepare topping/glaze by combining Greek yogurt, protein, coconut extract in a small bowl. Add milk until desired consistency is achieved.
Step 7
	Divide scones and drizzle glaze over the tops.

NUTRITIONAL INFORMATION (makes 8 scones): calories- 199, fat- 9 grams, carbs- 22 grams, protein- 12 grams (per scone)