The Best Protein Scones Recipe
Serves 6
10 mins prep
14 mins cook
24 mins total
The best Protein Scones recipe with simple, healthy ingredients. High protein, low calorie scones use unflavored and vanilla protein powder and Greek yogurt for 16 grams of protein each!
cupFlour90g, AP, 1:1 Gluten Free or Whole Wheat Pastry
cupVanilla Protein Powder (Whey-casein)45g,
cupUnflavored Protein Powder (Whey-casein or Plant-based)30g, see post for sub
cupCoconut Flour28g
tbspZero Calorie 1:1 Sugar-free Sugar Replacement24g
cupNon-fat Plain Greek Yogurt281g
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Mix Dry Ingredients: In a large bowl, combine the whole wheat pastry flour, vanilla protein powder, unflavored protein powder, coconut flour, sweetener, and baking powder. Whisk to ensure everything is evenly mixed.
Form the Dough: Add the Greek yogurt and mix with a spoon or spatula just until "dough crumbles" form.
Knead Gently (Clean Hands Hack): Transfer the crumbles onto a piece of parchment paper on your counter.
Use the parchment paper to fold and press the crumbles together to form a rough dough ball (this prevents your hands from getting messy!).
Lightly flour the surface if needed, then knead ONLY until the dough just comes together.
Warning: Do not over-knead or the scones will turn out tough instead of crumbly!
Shape & Chill: Transfer the dough ball onto a parchment-lined baking sheet. Gently pat it into a circle about ¾ - 1 inch thick. Place the baking sheet with the dough in the fridge to chill for 20 minutes.
Preheat: While the dough chills, preheat your oven to 375°F (190°C).
Cut & Coat: Remove the baking sheet from the fridge.
Use a pizza cutter or sharp knife to cut the circle into 6 scones. Separate the scones slightly on the sheet to allow for airflow.
Brush the tops with milk and sprinkle with Turbinado sugar for a crunchy top.
Bake: Bake for 15 minutes until the tops are golden brown.
Cool & Serve: Let the scones cool on the pan for a few minutes to set, then transfer to a wire rack. Enjoy warm with some butter and jam!