Protein Salted Caramel W/ Choc Chips Scone

Protein Salted Caramel W/ Choc Chips Scone

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Savor a magnificent, coffeehouse-inspired bakery treat completely guilt-free with this Protein Salted Caramel W/ Choc Chips Scone. This high-protein, single-serve recipe combines fine okara and coconut flours with sweet caramel protein isolate and thick Greek yogurt, baking to a perfectly soft crumb with dark chocolate chips.

This textured single bake highlights a clean, wholesome dough structure shared with our popular Vegan Baked Cookie Dough. If you love single-serve breakfast cakes featuring a rich chocolate profile and a soft-baked crumb consistency, you must try our delicious Chocolate & Matcha Baked Oats or browse our complete scone index.

Healthy Baked Oats Bowls

Love single-serve bakes loaded with dark cocoa and premium green tea? Try our rich Chocolate & Matcha Baked Oats.
Looking for single-serve treats baked with crunchy chocolate cookies? See our delicious Matcha Chocolate Digestive Baked Oats.

Key Ingredients

Okara Flour Base: Combined with oat fiber and coconut flour to build an exceptionally light, fiber-dense, and low-carb pastry crumb structure.
Caramel Soy Isolate: Greatly optimizes the morning macro parameters while injecting a rich, sweet salted caramel aroma throughout the dough.
Thick Greek Yogurt: Binds the dry ingredients naturally without butter to keep the baked scone interior incredibly moist and tender.
Dark Chocolate Chips: Folded throughout the scone dough to provide a classic, bittersweet chocolate pocket contrast in every bite.

Ingredients

12g salted caramel soy protein isolate @myvegan15g okara powder (or almond/ AP/ oats flour)5g coconut flour5g oat fibre (or more flour)1g baking powder0.3g baking soda50g Greek yogurt @marksandspencerhk (or vegan thick yogurt/ cream cheese)30-35g water/ milk of choiceA bit of salt

Toppings

2g Chocolate Chips (Or More Coz They’re Tasty)

Method

1. Mix dry ingredients together in bowl2. Add in Greek yogurt and use a spatula to cut and fold Greek yogurt (like how u make scone with cold butter)3. Add water gradually and slightly mix with a spatula – see notes4. Then use ur hands to combine everything together5. Separate dough in two and form triangle/ circle shapes (basically any shape)6. Add chocolate chips on top7. Preheat oven to 200 convention / 185 convection (fan-forced)8. Place scones on baking tray and bake for 15-18 mins until golden9. Let cool for a while before serving

Notes

1. Texture – it’s crispy on the outside n soft in the inside. Honestly it does taste a bit different w/ normal scone but it still tastes pretty good anywaysss U can add some oil in for a more similar taste2. Okara flour is high in fibre, high in protein, and is gluten free – pretty absorbent (but not as much as coconut flour) so use less water if using other flour3. The purpose of coconut flour here is to add extra a moist. However, feel free to use more oat flour or AP flour as substitution if u don’t mind ur scone to be denser – but rmb to decrease the amount of liquid4. If using whey protein, u may wish to use less liquid.5. Try not to over mix the batter as they will get denser6. Do not add too much baking SODA as ur scones will taste like alkaline if added too much.7. The ‘batter’ should be fairly dry while mixing with spatula but that is completely normal. As long as u have almost corporate everything together and mix with ur hands, u can easily combine everything

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