Thank goodness we can now listen to Christmas music all we want without getting the stink eye from our not-as-festive family members…it’s officially the Christmas season and we couldn’t be more thrilled!
One of the best parts about the Christmas season is, of course, the food. We’re all about the food. Especially when it involves warm Cranberry Almond Protein Scones with ooey-gooey sweet almond glaze. Yum. Like, we’re ok with Christmas all year round if everyone else if ok with that? Ok, glad that’s settled.
These scones are a holiday version of our Berry Scones. They are a very similar recipe, except that these bad boys are loaded with Orgain’s Vanilla Protein Powder because, well, it’s the BOMB.com when it comes to plant-based protein powders.
These scones are deliciously pretty, and they hold up very well…meaning that they make the perfect neighbor gifts for the holiday season. They also freeze beautifully, so feel free to make a giant batch and freeze half to whip out for your Christmas morning brunch.
We’ve made a gluten-free version of these too, because you know. Gluten free is the thing. The gluten free were just as delicious as the
regular? not gluten free…all you have to do is sub the flour with your fave gluten free flour blend and add an extra tsp. of baking powder.
We hope you have a beautiful holiday season filled with family, friends and Cranberry Almond Protein Scones. Just be careful, because these things are the true definition of addiction. 😉
- 4 1/2 cups white flour
- 1/2 cup Orgain Sweet Vanilla Bean Protein Powder
- 1 cup sugar
- 2 Tbsp. + 1 tsp. baking powder
- 1 tsp. salt
- ½ cup butter
- ¾ cup shortening
- 2 eggs
- 2 cups Orgain Lightly Sweetened Vanilla Almond Milk
- 1 cup dried cranberries
- Zest of two oranges
- 2 cups powdered sugar
- ½ tsp. almond extract
- 1/3 cup Orgain Lightly Sweetened Vanilla Almond Milk
- Zest of one orange
- Preheat oven to 350 degrees.
- Blend dry ingredients, shortening and butter together until the mixture resembles bread crumbs.
- Add most of the milk. With a rubber spatula, scrape down the sides and bottom of the bowl, while adding the rest of the milk. Do not over mix!
- Add dried fruit and orange zest. Fold to incorporate.
- Cover a baking sheet with parchment paper.
- Using an ice cream scoop or large spoon, scoop the dough onto the baking sheet.
- Bake for 20 to 30 minutes, until lightly browned.
- Make the glaze: mix all ingredients until combined.
- Let scones cool and drizzle with glaze.
*To make this Gluten Free: Follow the recipe above, except replace white flour with your favorite blend of all-purpose GF flour, and add 1 extra tsp. of baking powder.
***This post contains affiliate links, which means if you purchase a product from a link, we receive a portion of the earnings. This doesn’t affect your price in any way, and we appreciate your help to keep Kiwi and Carrot up and running!