Raspberry Cocoa Energy Scones

Yeah, I know. More scones….

This is REALLY similar to the sweet potato tuna scones I made in January. But different. But they came out so well, I decided they deserved their own page.

I found a baked sweet potato in the oven this morning. For some bizarre reason I bake 3 sweet potatoes whenever I bake them, and then consequently forget about the last one. So it was nice and well cooked (not burned!) when I discovered it this morning. I realized I also had some raspberries that were close to being gone, so needed to use them up as well. This is what emerged….

Ingredients

  • 300g sweet potato (cooked and peeled)
  • 100g egg white
  • 75g vanilla whey protein powder (if you aren’t into protein powder, you could use almond flour)
  • 15g raw cacao nibs
  • 100g raspberries

Directions

  1. Preheat the oven to 200*C.
  2. Put the potato in the food processor and whizz about then add the egg whites. Mix for a few seconds and then add the protein powder (or almond flour).
  3. When it’s mixed well, throw in the cacao nibs and process a bit more. I like the way the food processor broke these up a bit so it was more of a chocolatey raspberry scone rather than with chocolate chips. But depending on your preference, you might want to just stir in the nibs at the end instead.
  4. Add your raspberries and process more.
  5. Scoop the mixture onto a baking sheet lined with baking paper (saves on washing up). I used my trusty ice cream scoop to make about 10 scones.
  6. Bake for about 40 minutes until crispy on the outside.

Author: torie

Share This Post On

Submit a Comment

Your email address will not be published. Required fields are marked *