By Irene Hayton and Carol Song

These sugar-free scones contain amaranth flour and whey protein powder, making them higher in protein than typical scones. For information on ingredients that may be unfamiliar to you, be sure to read the Notes at the end of the recipe.

  • 1 cup (250 ml) frozen cranberries
  • ½ teaspoon (2 ml) stevia powder, divided
  • 1½ cups (375 ml) amaranth flour
  • 3 scoops (about 1/2 cup/125 ml) unsweetened whey protein powder
  • 2 tablespoons (30 ml) nonalum baking powder
  • 2 teaspoons (10 ml) xanthan gum
  • ¼ teaspoon (1 ml) sea salt
  • ½ cup (125 ml) butter, softened
  • ⅔ cup (150 ml) low-fat plain yogurt
  • 1 teaspoon (5 ml) vanilla
  • 1 tablespoon (15 ml) finely grated lemon rind
  • 1 teaspoon (5 ml) amaranth flour

Preheat oven to 375° F (190° C). In a small bowl, stir together the cranberries and ¼ teaspoon (1 ml) of the stevia powder. Spread the cranberries on a cookie sheet and put into the oven for 10 minutes to cook while you mix the rest of the ingredients.

In a large bowl, stir together the remaining ¼ teaspoon (1 ml) stevia powder, flour, whey powder, baking powder, xanthan gum, and sea salt. Blend in the butter with a fork until well mixed. Stir the vanilla into the yogurt then add to the flour mixture along with the lemon rind; mix well. Put the cranberries back into the small bowl and mix with the 1 teaspoon (5 ml) of flour then stir them into the scone mixture.

Divide the mixture into 8 equal portions. Shape each portion into a circle approximately 1/2 inch thick. Place on 2 cookie sheets and bake for 12 minutes or until a toothpick inserted in the center of the scones comes out clean. Makes 8 scones.

Notes:

  • For more info on cranberries, see last month’s (January 2005) Health Tip and for more info on amaranth, see the November 2002 Health Tip.
  • Choose a high-quality unsweetened whey protein powder—it should be undenatured (non-heat-treated) to retain the nutritional value and should be 100% whey protein isolate. Isolates are more expensive than whey concentrates but they contain a greater percentage of protein.
  • Nonalum baking powder contains no aluminum, unlike regular baking powder.
  • Xanthan gum is used as a stabilizer, emulsifier, or thickener. It improves the texture of baked goods by helping to make them less crumbly.
  • Stevia, amaranth flour, whey powder, nonalum baking powder, and xanthan gum can all be found at health food stores or in the natural food section of some grocery stores.