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!
I honestly thought making scones would be really hard, what with that fancy name and all that, but let me tell you friend - I was very gladly surprised!
This scone recipe has simple (and heathy) ingredients and really basic steps. So much so that I've got a bunch of more flavor options in mind.
Ingredients for the best Protein Scones Recipe!
This high protein scone recipe needs just a few simple and healthy ingredients and have no butter or sugar!
- Flour: The base for our healthy scone.
- Sub: You can use All Purpose Flour or a 1:1 Gluten-Free Baking Flour in the same amount by weight (use a scale!), not cups.
- Vanilla Protein Powder: I recommend a whey-casein blend (like Quest or PEScience) because it bakes better than pure whey, keeping the scones moist rather than rubbery.
- Sub: Use plant-based protein powder, but I highly recommend adding vanilla extract and some stevia for sweetness.
- Unflavored Protein Powder: You can use whey-casein or plant-based from KOS here.
- Sub: Use more Plain Flour, but reduce the amount of yogurt to 1 cup.
- Coconut Flour: This is super absorbent and helps achieve that perfect crumbly scone texture without adding too many carbs. Do not skip this!
- Zero Calorie Sugar Substitute: I use a 1:1 monk fruit sweetener (like Lakanto) to keep these sugar-free.
- Sub: Regular granulated sugar works, but this won't be sugar-free and will be higher in calories.
- Baking Powder: Essential for that rise!
- Non-fat Plain Greek Yogurt: The secret ingredient! It replaces the butter and oil usually found in scones, adding moisture and a massive protein boost. Use a thick yogurt like Chobani, Fage or Skyr.
- Sub:Vanilla Non-fat Greek Yogurt works (try to keep it light), or Coconut Yogurt for a dairy-free option.
What Protein Powder to use for Protein Packed Scones
For the best protein packed scones, I recommend using a whey-casein blend, so the scones don't dry out. For this recipe, I used the Vanilla flavor from Quest Nutrition.
The whey-casein unflavored I used to use isn't produced anymore, so I've used the plant-based unflavored from KOS. It works perfectly well!
Whey protein absorbs less liquid compared to whey-casein, so I would say use much much less yogurt if you try whey. I haven't tried whey though, so I can't say how it will turn out.
For a Vegan Protein Scones Option
The original recipe here has no eggs, butter or milk, soyou could try Vegan high protein scone too.
Disclaimer though, I haven't tried this out so I can't tell if it will work. Maybe try half the batch. Replace the Greek Yogurt with Coconut Yogurt, and try a plant-based protein like KOS.
Let me know how it goes if you do!
How to make High Protein Scones Recipe:
Making these healthy protein scones is actually incredibly easy, but there is one crucial step you need to get right to ensure they turn out fluffy and not tough!
Step 1: Mix the Dry Ingredients In a large bowl, whisk together the whole wheat pastry flour, vanilla protein powder, unflavored protein powder, coconut flour, sweetener, and baking powder. Make sure everything is evenly combined so you don't get lumps.
Step 2: Form the Dough Add the Greek yogurt to the dry mix. Use a spoon or spatula to pull the dough together until it forms dough crumbles.
Step 3: The "Clean Hands" Kneading Method Transfer the crumbles onto a piece of parchment paper on your counter. Use the sides of the parchment paper to fold and press the crumbles together into a rough ball-this is my favorite hack to keep my hands from getting messy! Lightly flour the surface if needed, then knead gently just until the dough comes together. Do not over-knead!
Step 4: Shape & Chill Place the dough ball onto a baking sheet lined with parchment paper. Gently pat it into a circle about ¾ - 1 inch thick. Place the baking sheet in the fridge to chill for 20 minutes. This allows the protein powder to hydrate and the dough to firm up!
Step 5: Preheat, Cut & Bake While the dough is chilling, preheat your oven to 375°F (190°C). Remove the sheet from the fridge and use a pizza cutter or sharp knife to cut the circle into 6 scones. Separate them slightly on the sheet. Brush the tops with milk and sprinkle with Turbinado sugar (this gives it the best crunchy texture!). Bake for exactly 15 minutes until golden brown.
Step 6: Cool & Serve Let the scones cool on the pan for a few minutes to set, then serve warm!
Tips for making Protein Powder Scones
This recipe for protein powder scones is really easy, but here's some pointers to make sure you get it right:
- Mix all dry ingredients first, then add yogurt.
- Use cold yogurt so that the dough is cold and rises well.
- Add all yogurt at once and mix.
- Don't over-mix the dough or over-knead or it will get too warm and make dense scones.
- Don't let dough sit out for too long; Work quickly; You don't want the dough to get warm and hard to handle.
- Don't shape dough too thin. About ¾ inches is best for the rise.
- Use a sharp knife or pizza cutter to cut scones. Don't shape with hands. You will work the dough too much and they won't be light and crumbly anymore.
- Brush tops with milk for the golden crust!
To Store Vanilla Protein Scones
A fresh baked protein scone really is the best, but you can make them as a meal prep snack or breakfast and store them:
- Countertop: Place in airtight container on countertop 1-2 days.
- Fridge: Place scones in an airtight container and refrigerate for upto 5 days.
- Freezer: For a freezer friendly option, wrap healthy scones in plastic wrap, place in zipper bag and freeze up to 2 months.
To reheat, thaw to room temperature and reheat in 350°F oven for 5-7 minutes or warm in the microwave.
More High Protein Scone Recipes you'll love
- Protein Pumpkin Scones for Fall!
- Lemon Poppyseed Scones for Spring
- Chocolate Protein Scones for the cravings 🙂
- Carrot Cake Protein Scones for Easter
The Best Protein Scones Recipe
Ingredients
- ¾ cup Flour, 90g, AP, 1:1 Gluten Free or Whole Wheat Pastry
- ½ cup Vanilla Protein Powder (Whey-casein), 45g,
- ⅓ cup Unflavored Protein Powder (Whey-casein or Plant-based), 30g, see post for sub
- ¼ cup Coconut Flour, 28g
- 2 tablespoon Zero Calorie 1:1 Sugar-free Sugar Replacement, 24g
- 2 teaspoon Baking Powder
- 1¼ cup Non-fat Plain Greek Yogurt, 281g
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Instructions
- 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!
Video
Notes
- Add stevia sweetener if your protein powder is not sweet enough.
- Follow tips mentioned in recipe.
- Nutrition information is calculated using the products recommended below.
- See post for alternate ingredients, tips and storage options.
- Quest Nutrition Vanilla Milkshake Protein Powder
- KOS Plant Unflavored Protein Powder
- Lakanto Zero Calorie Monkfruit Sugar Substitute
- Servings: 6 | Serving size: 1
- Calories: 143 cal
- Fat: 1.9g | Saturated fat: 1.2g
- Carbohydrates: 21.3g | Fiber: 4.4g | Sugar: 2.3g
- Protein: 15.8g
Anna says
I don’t have any casein protein. Can I make these with only whey protein powder?
Haylee Jane Monteiro says
Hi Anna! For best results, I would say use a whey + casein blend; If you want to try whey only, I would say reduce the yogurt to 3/4 to 1 cup. Use enough to make a dough.
And let me know how it turns out?
Bonnie Perry says
YUM. wasn’t sure bout these but they turned out so good! From @hayls.kitchen : vanilla protein scones! I added nutmeg to make them a little more wintry and eggnog esque.
Haylee Jane Monteiro says
YAYYY I'm so happy you loved these! And omg the eggnog vibe <3
Erin says
These are easy and delicious!! Perfect for a quick pre-workout snack that has great macros. Most importantly the texture and taste of these is fantastic!! Next time I’m making a double batch and freezing so I always have these in hand!
Haylee Jane Monteiro says
Absolutely! The easiness was what drew me to this recipe too, and the macros and result felt like a huge bonus.
I'm super thrilled that you loved them so much you want to double batch!
Kaci Cheeseman says
I always forget about scones when thinking of what to bake! I needed a reminder to try them, especially with the added protein!
Haylee Jane Monteiro says
Anytime! Scones aren't the most popular, which is exactly why it took me this long to get to them. Hope yours turn out well!
Jevay Aggarwal says
I was a little sad when mine didn't look as pretty as yours but after biting into them all my worries faded away! So FREAKING SOFT!!!
Haylee Jane Monteiro says
Aw, that's so sweet! Well at the end of the day the taste and texture is what matters right? We can both be glad that part turned out perfect 🙂