Pimping up scones and other breads question...

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So I can make scones at home, quite small, 3 cups of self raising flour and scone based sundry will give 16 little snack sized scones, they come in at about 100 cals each although it's impossible to be happy with one so lets call it a 200 cal scone based snack (eating two).

So my first bit of frankensconing was to add some vegetable juice pulp, it's inoffensive, next time I make I will attempt losing 1 of the cups of flour in place of the pulp (this time it was added on top).

Now, with the big emphasis on how protein helps us feel full, it's gotten me wondering, how can I sneak protein into my scone?! (No protein powder for now). Most plausible option I've thought of so far is to use 1 cup of chickpea flour so it'll be scones with 1 cup self raising, 1 cup pulp and 1 cup chickpea powder...all works in theory, haven't tasted it yet but seems like a good time to throw this question out to the forums, maybe someone has already masterminded the extra protein/fibre scone and has a recipe they can share?

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