1. Preheat the oven to 180°C. Line a flat baking tray with parchment paper.
2. Sieve the flour, baking powder into a bowl, then stir in the protein powder or sugar. Rub in the butter with tips of fingers lifting ingredients to introduce air to the mix. The mixture should resemble breadcrumbs.
3. Add sufficient milk to create a soft dough.
4. Turn onto a floured board and gently knead to remove any cracks.
5. Cut into 3 equal sizes and then gently knead in the chocolate into one, lemon zest and sultanas into another and then the peanuts into the final piece of dough.
6. Roll out lightly to 3cm/1" in thickness. Cut into scones with a cutter 8cm/3" dipped in flour.
7. Place it onto the lined baking sheet. Brush the top of the scones with the beaten egg wash.
8. Bake on upper shelf position for 15-20mins approx. until risen and golden brown.
9. Cool on a wire tray. Serve with cream and jam, peanut butter and good old Irish butter. Bake in a preheated oven at 200oC for 20-25mins until golden and spongy.

Serve and enjoy.