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Twenty minutes or less to the scones you have been dreaming of! By using almond milk, coconut flour and almond flour with a cottage cheese topping, these scones will have you enjoying your treat without the worry of counting calories.

Prep: 10 min

Cook: 18 min

Yields: 8 servings



1 White Chocolate Raspberry Quest Bar®
2 scoops Quest® Strawberries & Cream Protein Powder
3/4 cup almond flour
1/2 cup coconut flour
1/4 cup plus 1 Tbsp stevia or truvia
1-1/2 tsp baking powder
2/3 cup unsweetened vanilla almond milk
1/4 cup liquid egg whites
1 Tbsp coconut oil, melted
1 tsp vanilla extract
3/4 cup raspberries


1/4 cup Quest® Strawberries & Cream Protein Powder
1/4 cup nonfat cottage cheese
3 Tbsp unsweetened vanilla almond milk
1 Tbsp stevia or truvia
4 raspberries



  1. Preheat oven to 350°F.
  2. Break Quest Bar® into small pieces and set aside.
  3. In a large mixing bowl, mix Quest Protein Powder®, almond flour, coconut flour, 1/4 cup of stevia or truvia, and baking powder on low speed.
  4. Add in almond milk, egg whites, coconut oil, and vanilla extract, and mix well.
  5. Fold in Quest Bar® pieces and raspberries.
  6. Place parchment paper on a baking sheet.
  7. Form dough into eight 3-to-4-inch-long triangles, and place on parchment paper.
  8. Sprinkle top of each scone with the remaining sweetener.
  9. Bake for 16 to 18 minutes, or until an inserted toothpick comes out clean.


  1. In a mini-blender, combine Quest Protein Powder®, cottage cheese, almond milk, stevia or truvia, and raspberries. Blend until smooth.
  2. Drizzle topping on each scone, and serve immediately.

Recipe and photo courtesy: