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Buttermilk Chocolate Chip Scones Recipe

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These protein biscuits combine the power of red lentils, dairy-free yogurt, and nutrient-rich seeds to create a hearty, wholesome snack or side. Perfectly baked to a golden brown, they're infused with Italian herbs, spinach, and sun-dried tomatoes for an extra boost of flavor and nutrition. Ideal for those seeking a vegan and gluten-friendly option packed with plant-based protein.

Ingredients

Main Ingredients

  • 2 cups Self-Rising Flour
  • 1 cup Dairy-Free Yogurt
  • 1 cup Red Lentils (dry, rinsed under cold water)
  • 1 1/3 cups Vegetable Stock
  • 1/3 cup Mild-Flavor Olive Oil
  • 1 teaspoon Onion Powder
  • 1 teaspoon Italian Herbs
  • 1 1/2 cups Spinach (finely chopped)
  • 1/2 cup Sundried Tomatoes (not stored in oil)
  • 3/4 cup Sunflower Seeds
  • 1/3 cup Nutritional Yeast (or 1/2 cup Vegan Cheddar)

Instructions

  1. Prepare Baking Sheet: Line a large baking sheet with parchment paper and lightly oil it with olive oil to prevent sticking. Set aside.
  2. Cook Lentils: Place the rinsed red lentils into a saucepan with the vegetable stock. Cover and bring to a boil over high heat. Once boiling, reduce to medium heat and cook covered for 10-12 minutes until the lentils are soft and the liquid is mostly absorbed.
  3. Steam Lentils: Remove the lid and let the lentils steam and dry out for about 10 minutes to remove excess moisture.
  4. Preheat Oven: While lentils steam, preheat your oven to 400 °F (200 °C).
  5. Mix Ingredients: In a large mixing bowl, combine self-rising flour, onion powder, Italian herbs, dairy-free yogurt, olive oil, cooked lentils, chopped spinach, sundried tomatoes, sunflower seeds, and nutritional yeast or vegan cheddar. Mix thoroughly until a sticky dough forms.
  6. Shape Biscuits: Divide the sticky dough evenly into 8 portions and place each on the prepared baking sheet, shaping into biscuit forms as you go.
  7. Bake: Place the baking sheet in the preheated oven and bake the biscuits for 20-25 minutes or until they develop a golden brown crust.
  8. Cool and Serve: Remove the biscuits from the oven and allow them to cool for a few minutes before serving for best texture and flavor.

Notes

  • Self-rising flour includes baking powder and salt, which helps the biscuits rise without additional leavening agents.
  • Dairy-free yogurt can be made from almond, soy, or coconut milk to keep the recipe vegan.
  • Choose mild-flavor olive oil so it doesn’t overpower the other ingredients.
  • Sunflower seeds add crunch and extra protein to the biscuits.
  • If vegan cheddar is unavailable, nutritional yeast provides a cheesy flavor.

Find it online: https://miracooking.com/buttermilk-chocolate-chip-scones-recipe/