Comments on: Pumpkin Scones {Healthier Starbucks Copycat}

By: Kristi Carter

Kristi Carter — Mon, 24 Feb 2014 23:31:00 +0000

In reply to Kristine Fretwell. Oh superduper...thanks, Kristine! :)

By: Kristine Fretwell

Kristine Fretwell — Mon, 24 Feb 2014 19:32:00 +0000

In reply to Kristi Carter. It is good! Hope you try it! I like anything maple, so I'll add it to my list...thanks!

By: Kristi Carter

Kristi Carter — Mon, 24 Feb 2014 19:19:00 +0000

These look delicious! One of my favorites at Starbucks! I only treat myself to one of these annually, so I look forward to trying your healthier copycat recipe. Any chance you could do a healthy copycat of the maple oat nut scone…or anything with maple in/on it? YUM! I’m sure you’re healthier copycat recipe for that would be equally delicious!

By: Kristine Fretwell

Kristine Fretwell — Fri, 06 Dec 2013 04:01:00 +0000

In reply to Alex. Awesome, glad to hear it!

By: Alex

Alex — Fri, 06 Dec 2013 01:13:00 +0000

Wow, these really do taste like the real deal. I realized at the last minute that I didn’t have whey protein and so I used the extra half cup of oat flour and they turned out great!

By: Jaime

Jaime — Sat, 05 Oct 2013 12:48:00 +0000

In reply to Kristine Fretwell.

Yes it’s whey – Iso100. I also use Syntha-6, which is whey. But thanks for the tip! I’ll try the extra oat flour. 😀

By: Kristine Fretwell

Kristine Fretwell — Fri, 04 Oct 2013 15:07:00 +0000

In reply to Jaime. Which protein powder are you using? Whey protein? Yes, protein in recipes can turn out funky if you use too much. 2-3 scoops max, and I find it doesn't work well in cookies. If you want to omit the protein, just add in extra oat flour...1/2 cup. Not sure there would be another way to up the protein without totally re-working the whole recipe.

By: Jaime

Jaime — Fri, 04 Oct 2013 14:16:00 +0000

I am so excited to try these! Like you, I love the Starbucks treats, but OMG, they’re sooo bad for you. You are a culinary genius for coming up with this. Question: my protein powder always comes out tasting funky when I bake with it. I asked you in a previous post about protein powders that would work, and I wasn’t able to find the kind you suggested. If I simply omitted the protein powder (sigh), what adjustments should I make to the liquid ingredients? Could I use more egg whites to up the protein content?