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Saffron & Courgette/Zucchini Protein Scones

“Give me a break, woman, those are NOT real scones.” In the face of this accusation, vocalized by no other than yours truly, I ask, “why not?” The issue is simple and can be summed up in the fact that notions of ‘the real,’ in the context of my food, are entirely superflous. As such, they should be thrown out of the window. What is, after all, a ‘real’ protein scone? No one’s ever made one! OK, some people have, but the intergroup variability between them is so large that it renders the label meaningless. That being said, most protein scones are anchored to traditional imaginaries of what scones should looks like, taste like, feel like, smell like and it is to this assorted melange of scones  – all real in their ‘sconeness’ – that I add these hulked-out saffron and zucchini scones, for the win πŸ˜‰


3/4 cup liquid egg whites
1/2 cup pea protein powder
1/8 cup instant buckwheat powder
1/8 cup coconut milk (cartoned)
1 tablespoon coconut flour
1 teaspoon sea salt
3 tablespoons saffron water (i.e. saffron left to sit in a glass of boiling water, turning it a gorgeous saffron)
1 teaspoon baking powder
1/2 cup zucchinis/courgettes (added AFTER blending the above)


Blended and cooked on a cookie tray for about 40 minutes at 160 C (320 F)

Macros per Serving (out of 8):

7.3g protein
3.6g carbos (0.7g sugars)
0.7g fat (0.3g sat)
1g fiber πŸ™‚

If you want to make them sweet, feel free to add a couple of medjools in there too (I just typed ‘toto’ instead of ‘too,’ hehe, it’s funny because, cheesily enough, I’m listening to Toto’s Africa). Fresh out of the oven, coupled with butter and a good old fashioned egg, these scones were deliiiiiiicious!!!! I need to go back to cooking more with saffron because ou la la, it’s not the golden king of spices for no reason!

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6 Replies to “Saffron & Courgette/Zucchini Protein Scones”

    • I’d use oat flour actually or ground up oats or millet flakes or quinoa flakes or chestnut flour? hehe any flour really would do the job πŸ™‚

  1. O…one more thing. I typically only use whey protein. Would you think that I could use whey protein in place of whichever protein powder you use and still have the recipe turn out ok??


    • hmmmmm not sure, if you use whey i’d throw in there a couple of tsbp of cottage cheese or yogurt and some coconut flour or another flour until the consistency was thick because, you see pea protein thickens up the batter whereas whey wouldnt so you wanna make sure its thick so it doesnt get all rubbery and wierd on ya πŸ™‚

  2. I made these, with the addition of some thawed frozen spinach and using SunWarrior Warrior blend, and they are excellent! They are so great for travelling, especially for me, as a vegetarian who finds it challenging sometimes to find vegetables and protein when travelling!

    For those looking for a replacement for instant buckwheat, I just ground some buckwheat groats in my coffee grinder, and it worked brilliantly.