Questified White Chocolate Raspberry Scones

Ingredients

WHITE CHOCOLATE RASPBERRY SCONES

2 Quest White Chocolate Raspberry Bars, chopped ¾ cup almond flour ¼ cup oat flour ½ scoop Quest Vanilla Milkshake Protein Powder ¼ tsp baking powder ⅛ tsp salt 2 tbsp butter, cold and cubed 1 egg 1 tsp vanilla extract ¼ cup raspberries, fresh 2 tbsp sugar white chocolate chips

Method

Preheat the oven to 350 F and prepare a baking sheet with parchment paper. Place the bars on the baking sheet and bake for 5 minutes. Let cool. Once the bars are cool, place them into a nutribullet or high speed blender and blend until fine crumbles form. Add in the almond flour, oat flour, protein powder, baking powder and salt and pulse to combine. Add in the cold butter, egg and vanilla and blend until a crumbly dough comes together. Dump the dough onto the baking sheet and roughly press the dough together. Top with the raspberries and carefully fold the dough over. Shape the dough into a disc and use a sharp knife to cut the disc into 8 scones. Separate the scones and bake for 7-9 minutes and golden. Let cool. Once the scones cool, melt the white chocolate chips in a microwave safe bowl and drizzle over the scones.