I am super excited to share this recipe!!
I have played with this recipe for some time now. It all started when I saw this post. I was inspired to make something similar, so I promptly defrosted some of my simple sweet potatoes, and went from there. For the first round, I stuck close to the original concept, but altered the ingredients. I used exactly what I have listed for the recipe below, but left them raw and did a chocolate coating. The initial result was essentially a peanut butter protein cup1.
When I ran out of chocolate and still had some of the filling, I proceeded to see what would happen if I microwaved it. I guess curiosity gets the better of me sometimes when I am in the kitchen. My husband has a name for me when I am in this state (#the mad scientist). On occasion though, my random experiments turn out quite well. (#Aristotle)
This was one of those times. The texture of the microwaved dough was not quite that of a cookie, but also more dense than a cake. It was somewhere between. Thus came to be the microwave scone.
They are high in protein and fiber, low in fat, and thanks to the sweet potato, provide a source of healthy carbs. The addition of chia seeds kicks the nutritional stats up even further.
They keep well in the freezer, making them a great option to keep on hand for breakfast or a snack on the run.
I have also baked these in the oven as cookies. While the taste is just as good, the texture lends more to that of a scone rather than a cookie.
Microwave Protein Scones
- 1 + ¼ cup Simple Sweet Potatoes
- 1 cup (96 g) powdered PB 2
- 4 scoops (74 g) vanilla pea protein powder2
- 1 TBSP Chia Seeds
- A few drops of peanut butter flavoring (optional, but highly recommended)
1. Mix everything together in bowl until dough ball is formed
2. Divide the dough equally in half and repeat until you have 8 balls of dough3
3. Form each ball into a rounded biscuit
4. Place one at a time on a microwave safe plate and cook for about 2 minutes, depending on your microwave
1. If you would like to try the raw version, simply mix the batter as above and chill for a bit in the fridge for better handling. Melt a few squares of dark chocolate (I used 60%, but I imagine this one or this one would be uh-mazing). Line a silicone cupcake mold with a layer of the melted chocolate and place a bit of the chilled batter in the center. Then top with more melted chocolate and chill until firm. I pretty much tweaked the ingredients and followed the basics of Anna’s recipe.
2. DO NOT SUB WHEY PROTEIN. If you do try to substitute, stick with a vegetable/vegan blend. Keep in mind, the taste of the protein powder will affect the product greatly. I can’t vouch for any other protein powders in this recipe, as I haven’t tried them.
3. For the sake of aesthetics, I made a batch in traditional scone form when I took photographs for this post, but I usually just make them into biscuit shape.
To achieve the traditional scone shape I used this method:
-Place your dough ball into a cereal sized bowl that has been covered with plastic wrap.
-Use the bowl to mold the dough as pictured.
-Turn out the formed dough onto a cutting board.
-Cut equally into 8 wedges with a sharp knife.
-For easier managing, spray the knife with cooking spray prior to making each slice, as the dough will be sticky.