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Gingerbread Scone

4 servings


Each serving provides

1 fueling

2 condiments

3/4 healthy fat


1 cinnamon swirl cake fueling packet

2 maple brown sugar oatmeal packets

1 sweet potato fueling

2 Tablespoons Pumpkin spice nutpod creamer

2 teaspoons ground flaxseed

2 packets stevia

1/2 teaspoon baking powder

3 Tablespoons frozen butter

3 Tablespoons egg whites

1/2 teaspoon homemade gingerbread spice mix

1 Tablespoon low fat plain Greek yogurt


Preheat oven to 350. Add all the fuelings, flaxseed, stevia, and baking powder to a food processor and pulse till well combined. Add frozen butter till mixture resembles a course meal.( Rice size butter should remain; this gives the scone structure) Add the egg whites, nut pod creamer, yogurt and gingerbread spice and pulse until dough just comes together. Dough will be sticky. Form dough into a six- inch circle onto a parchment-lined baking sheet. Bake for approximately 15-20 minutes. Once cooled cut into 4 equal portions. I personally think these are best warmed with my morning coffee.


Homemade gingerbread spice mix -1/2 teaspoon = 1 condiment

2 Tablespoons ground cinnamon

2 Tablespoons ground ginger

2 Tablespoons allspice

1 Tablespoon ground nutmeg (freshly ground will give you the best flavor

1 Tablespoon ground clove

dash of black pepper

  1. Sift all ingredients together, transfer into a mini mason jar or spice shaker and use as desired!

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