• Preheat the oven to 180°C. Line a flat baking tray with parchment paper.
• 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.
• Add sufficient milk to create a soft dough.
• Turn onto a floured board and gently knead to remove any cracks.
• 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.
• Roll out lightly to 3cm/1" in thickness. Cut into scones with a cutter 8cm/3" dipped in flour.
• Place it onto the lined baking sheet. Brush the top of the scones with the beaten egg wash.
• Bake on upper shelf position for 15-20mins approx. until risen and golden brown.
• 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.