Easy Chocolate Strawberry Shortcake (High Protein)

Preheat oven to 350°F and line a baking sheet with parchment paper.

In a large bowl, combine flour, chocolate protein powder, unflavored protein powder, coconut flour, cocoa powder, sweetener and baking powder.

Add yogurt and pull together with spoon/spatula to make dough crumbles.

Use hands to bring together.Knead the ONLY LITTLE till it comes together. Dough should be slightly wet, not ‘knead-able’.DO NOT OVER-KNEAD or scones will be tough and not crumbly.

Transfer to parchment lined baking sheet and shape (gently) into circle about 1-1¼” thick.

Use pizza cutter or sharp knife to cut into 6 scones.Space out cut scones.

Bake for 20 minutes until outsides are crusty, but still soft to touch. Toothpick inserted into center should come out clean.

Assemble:

Let scones cool completely.

In a bowl, mix yogurt and protein powder.

Cut scones in half along the bottom (like making 2 slices of bread).

Assemble (6) shortcakes with scone base on bottom, Greek yogurt mixture, then strawberries, scone top, and repeat.