Best High Protein Churro Scones Recipe for Breakfast

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Best High Protein Churro Scones Recipe for Breakfast

If you love scones and churros separately, you're in for a real treat with churro scones! They are a type of scone made with churro-flavoured dough. They are usually round or triangular and can be topped with sugar, cinnamon, and other sweet toppings.

Churro scones are often served as a breakfast or brunch item but can also be enjoyed as a dessert. The dough for churro scones is typically made with flour, sugar, butter, eggs, and baking powder. However, the dough is often flavoured with cinnamon and sugar and may contain raisins or other dried fruits. Though it is popular in Spain and Portugal, it is found throughout the globe, and considered a delicacy.

The churro scones are also incredibly easy to make, making them perfect for busy mornings or impromptu baking sessions. And, of course, they taste delicious. Whether you enjoy them with a cup of coffee or tea or simply on their own, churro scones will surely hit the spot. So, why wait? Let’s start baking!

Nutritional Facts

Serves 8 people

Total Calories

266 cal

Protein

12 g 

Carbohydrate

32 g 

Fat

10 g

Time Required

Prep Time

15 Minutes

Cooking Time

25 Minutes

Total Time Needed

40 Minutes

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Ingredients

  • 2⅓ cups of oat flour
  • 1 scoop of cinnamon protein powder
  • 1 tbsp cinnamon (divide it into two portions)
  • 2 tsp of baking powder
  • ⅔ cup of vanilla egg whites
  • ¼ cup of coconut oil or frozen butter
  • ¼ cup honey
  • 1 large egg
  • ½ tsp of vanilla extract

Topping (Optional)

  • 3-4 tbsp of coconut butter
  • ¼ cup nonfat greek yogurt
  • 2 tsp of vanilla protein powder
  • 2-3 tbsp of almond milk

Cooking Instructions

  • Preheat your oven to 400 °F.
  • Line a baking sheet on the oven tray with parchment paper.
  • Mix oat flour, cinnamon protein powder, baking powder, salt and ½ tbsp of cinnamon in a bowl.
  • Put frozen coconut oil in this bowl and cut into a mixture using a pastry cutter or 2 forks.
  • Take another bowl, and whisk egg whites, 1 whole egg, vanilla, and honey.
  • Now add wet ingredients to the dry mixture.
  • Combine well until the dough comes together. If the dough is still sticky, add 1 tbsp of oat flour to it.
  • Carefully put the dough onto a parchment-lined baking sheet.
  • Make a circle of the dough.
  • Sprinkle the remaining cinnamon on top.
  • Bake for about 15-18 minutes.
  • Take it out from the oven and cut 8 triangles out of it.
  • Bake for 5-7 minutes more.
  • Remove from the oven and check the scones through a knife.
  • Separate all the scones on the baking sheet.
  • Put them in the oven and bake for 2 more minutes, so the edges become crisp.
  • Sprinkle some cinnamon/sugar, a drizzle of coconut butter, maple syrup, or protein ‘frosting’ if you want.

Tips for Making the Best Churro Scones

The following are some tips that you must follow if you want to make fluffy, well-raised, and delicious churro scones:

  • Before baking the scones, ensure your oven is completely preheated.
  • Varying ovens have different baking times. There are two techniques to determine when scones are finished baking. The scones can first be removed from the pan with little sticking. Second, the scones' inside aren't any longer doughy.
  • If you use frozen fruit, add it right before cutting the scones to avoid the liquids from melting before the fruit enters the hot oven.
  • Do not over mix the dough. Your scones will toughen if you stir them too much.

What’s Best About these Scones

People often consider churro scones unhealthy because of the white flour. Another major turn-off is they are primarily deep-fried. But not in this case. We have prepared the churro scones with oat flour and other healthy ingredients. These scones are baked and there is no frying involved in their making. And last but not least, they are full of protein content!

All these factors make this version of churro scones a healthy option for breakfast. Oats provide a well-balanced nutritional profile. They are an excellent source of fibre, particularly the potent fibre beta-glucan. According to a review, oats' beta-glucan fibre efficiently lowers levels of both total and LDL (bad) cholesterol. Oats provide an excellent balance of all the necessary amino acids and are a good source of high-quality protein. Essential vitamins, minerals, and plant-based antioxidants are found abundantly in oats.

Proteins are an essential element of any healthy diet and have numerous benefits for the body. Studies reveal that proteins make you full even if you are eating less. In one study, increasing protein consumption from 15% to 30% of calories without purposeful calorie restriction caused overweight women to consume 441 fewer calories daily. It means protein consumption helps reduce weight. Also, protein-rich foods boost your metabolism besides improving the number of calories you burn.

Summary

These delightful pastries combine the classic flavours of cinnamon and sugar with the rich, buttery goodness of a scone. Churro scones are the perfect treat for any occasion, whether you enjoy a cozy fall day at home or host a holiday gathering.

It is a healthier version of churro scones with oat flour as the main ingredient instead of white flour. Not only is it packed with proteins, but taste, texture, and fluffiness. And don't be fooled by their pretty appearance. These scones are surprisingly easy to make.

So why not give them a try? You might just fall in love with them as much as we have.

More Recipes

Article Sources

  • Bashir, Khawaja Muhammad Imran, and Jae-Suk Choi. “Clinical and Physiological Perspectives of β-Glucans: The Past, Present, and Future.” International Journal of Molecular Sciences, vol. 18, no. 9, Sept. 2017, p. 1906. PubMed Central, https://doi.org/10.3390/ijms18091906.
  • FoodData Central. https://fdc.nal.usda.gov/fdc-app.html#/food-details/173904/nutrients. Accessed 28 June 2022.
  • Halton, Thomas L., and Frank B. Hu. “The Effects of High Protein Diets on Thermogenesis, Satiety and Weight Loss: A Critical Review.” Journal of the American College of Nutrition, vol. 23, no. 5, Oct. 2004, pp. 373–85. PubMed, https://doi.org/10.1080/07315724.2004.10719381.
  • Rasane, Prasad, et al. “Nutritional Advantages of Oats and Opportunities for Its Processing as Value Added Foods - a Review.” Journal of Food Science and Technology, vol. 52, no. 2, Feb. 2015, pp. 662–75. PubMed Central, https://doi.org/10.1007/s13197-013-1072-1.
  • Sima, Petr, et al. “β-Glucans and Cholesterol (Review).” International Journal of Molecular Medicine, vol. 41, no. 4, Apr. 2018, pp. 1799–808. PubMed Central, https://doi.org/10.3892/ijmm.2018.3411.
  • Veldhorst, Margriet A. B., et al. “Gluconeogenesis and Energy Expenditure after a High-Protein, Carbohydrate-Free Diet.” The American Journal of Clinical Nutrition, vol. 90, no. 3, Sept. 2009, pp. 519–26. PubMed, https://doi.org/10.3945/ajcn.2009.27834.
  • Weigle, David S., et al. “A High-Protein Diet Induces Sustained Reductions in Appetite, Ad Libitum Caloric Intake, and Body Weight despite Compensatory Changes in Diurnal Plasma Leptin and Ghrelin Concentrations.” The American Journal of Clinical Nutrition, vol. 82, no. 1, July 2005, pp. 41–48. PubMed, https://doi.org/10.1093/ajcn.82.1.41.

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