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 ;-)


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 :-)

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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