Protein Hot Cross Bun Scones
Ingredients
- 200g spelt flour (or alternative - not coconut or almond)
- 60g @myvegan vanilla soy isolate
- 50g @natvialiving sugar free sugar
- 50g raisins
- 150g unsweetened soy yogurt
- 170ml almond milk
- 1/4 cup water
- 1/2 tsp fast activating yeast
- Some cinnamon, nutmeg, ginger and all spice, some baking powder and a dash of salt.
Cross paste
- 40g flour
- 20-30ml water
Preparation
Combine the yogurt, almond milk and water together.
Stir in the yeast, sugar and a dash of salt.
Allow to settle for 5 mins.
Add the flour, protein powder, spice mix and raisins.
Form into a ball of dough and knead on a non stick surface.
Place back into the bowl and cover with a damp cloth.
Leave for the yeast to activate for 30mins.
Afterwards, form into 6 smaller balls and place into a baking tray lined with baking paper.
To make the crosses, combine the two ingredients and place on top of each bun forming crosses.
Place in the oven to bake for 20 mins and tuck in.
