High Protein Greek Yogurt Pumpkin Scones Recipe

Introduction

These High Protein Greek Yogurt Pumpkin Scones offer a delightful twist on a classic treat, combining rich pumpkin flavor with a boost of protein from Greek yogurt. Perfect for breakfast or an afternoon snack, they come topped with an optional cinnamon sugar glaze for extra sweetness.

Ingredients

• 1 ½ cups self-rising flour, plus more for rolling out
• 1/2 cup Greek yogurt
• 1/2 cup pumpkin purée
• 1 tablespoon water
• 1/4 cup granulated sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• Topping:
• 1 tablespoon milk
• 1/2 teaspoon oil
• Sprinkle of granulated or coarse sugar
• Cinnamon Sugar Glaze (optional but recommended):
• 1/2 cup sugar
• 1/4 cup 2% milk or higher
• 2 tablespoons butter
• 1/4 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon

Instructions

1. Step 1: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. Step 2: In a medium bowl, combine the self-rising flour, Greek yogurt, and pumpkin purée. Mix until a shaggy, sticky dough forms. Add the sugar, pumpkin pie spice, vanilla extract, and water, then stir to combine.
3. Step 3: Turn the dough onto a well-floured surface. Knead and fold it over itself until it no longer sticks to your hands or the surface. Shape the dough into a 3/4-inch thick disc.
4. Step 4: Place the disc on the prepared baking sheet and slice it into 8 equal triangular pieces, like cutting a pie, but do not separate the pieces.
5. Step 5: In a small bowl, mix the milk and oil together. Brush this mixture over the tops of the scones to create a faux egg wash.
6. Step 6: Sprinkle granulated or coarse sugar over the tops of the scones.
7. Step 7: Bake for 17-20 minutes, until the scones are golden and an internal temperature reaches about 200°F.
8. Step 8: To make the cinnamon sugar glaze, combine sugar, milk, and butter in a small pot over medium heat. Stir constantly and bring to a gentle boil for 3-4 minutes.
9. Step 9: Remove from heat and stir in the baking soda, vanilla extract, and cinnamon. Immediately pour the glaze over the warm scones. The glaze will thicken as it cools.

Tips & Variations

• For a dairy-free version, substitute Greek yogurt and milk with your favorite plant-based alternatives.
• If you like a spicier scone, add a pinch of ground cloves or nutmeg to the dough.
• Use a serrated knife to gently slice the dough to prevent sticking or tearing.
• For extra texture, mix in chopped pecans or walnuts before shaping the dough.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze scones wrapped tightly in plastic wrap and foil for up to 1 month. Reheat in a low oven or toaster oven until warmed through. Avoid microwaving with glaze to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-rising flour?

Yes, but you will need to add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt per 1 1/2 cups of all-purpose flour to mimic self-rising flour.

Is the cinnamon sugar glaze necessary?

The glaze is optional but adds a lovely sweet and spiced finish. The scones are delicious on their own, but the glaze enhances the flavor and appearance.

High Protein Greek Yogurt Pumpkin Scones Recipe

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★★★★★

4.5 from 55 reviews

• Author: Simon
• Total Time: 30 minutes
• Yield: 8 scones 1x
• Diet: Low Fat

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Description

These High Protein Greek Yogurt Pumpkin Scones are a delightful fall treat that combines the creamy richness of Greek yogurt with the warm flavors of pumpkin and pumpkin pie spice. Perfectly tender and slightly sweet, these scones are topped with a crispy sugar coating and an optional cinnamon sugar glaze that adds an extra layer of indulgence. Ideal for breakfast or an afternoon snack, they’re easy to prepare and bake, making them a seasonal favorite.

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Ingredients

Scale 1x2x3x

Scone recipe

• 1 ½ cups self-rising flour, plus more for rolling out later
• 1/2 cup Greek yogurt
• 1/2 cup pumpkin purée
• 1 tablespoon water
• 1/4 cup granulated sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract

Topping

• 1 tablespoon milk
• 1/2 teaspoon oil
• Sprinkle of granulated or coarse sugar

Cinnamon Sugar Glaze (optional but recommended)

• 1/2 cup sugar
• 1/4 cup milk (2% or higher)
• 2 tablespoons butter
• 1/4 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon

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Instructions

1. Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set it aside to prepare your scones.
2. Mix the dough: In a medium-sized mixing bowl, combine the self-rising flour, Greek yogurt, and pumpkin purée. Mix until you form a shaggy, sticky dough. Then add the granulated sugar, pumpkin pie spice, and water, stirring well to incorporate all ingredients.
3. Knead and shape the dough: Turn the dough onto a well-floured surface. Knead gently, folding it over itself, until it no longer sticks to your hands or the surface. Shape the dough into a disc approximately 3/4 inch thick. Place this disc onto the prepared baking sheet.
4. Cut the scones: Slice the disc into 8 equal triangular pieces, like cutting a pie, but do not separate the pieces; keep them touching on the baking sheet.
5. Apply the topping: In a small bowl, mix the milk and oil well. Using a pastry brush, brush this mixture over the tops of the scones to mimic an egg wash. Then sprinkle the tops with granulated or coarse sugar for a crunchy finish.
6. Bake the scones: Place the baking sheet in the preheated oven and bake for 17-20 minutes, or until the internal temperature reaches about 200°F and the tops are golden brown.
7. Prepare the cinnamon sugar glaze: While the scones bake, make the glaze by combining the sugar, milk, and butter in a small pot over medium heat. Cook for 3-4 minutes, stirring constantly and allowing the mixture to gently boil.
8. Finish the glaze and serve: Remove the pot from heat and stir in the baking soda, vanilla extract, and cinnamon. Immediately pour the glaze over the warm baked scones. The glaze will thicken as it cools, adding a sweet and spiced finishing touch.

Notes

• You can substitute pumpkin pie spice with a mixture of cinnamon, nutmeg, ginger, and cloves if desired.
• Use full-fat Greek yogurt for extra creaminess and protein content.
• For a dairy-free version, try using a plant-based yogurt and milk alternative, but note texture may vary.
• Make sure not to separate the scones after cutting to help them rise evenly and maintain moistness.
• Glaze is optional but highly recommended for added sweetness and moisture.
• Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: pumpkin scones, Greek yogurt scones, high protein pumpkin scones, fall recipes, breakfast scones, pumpkin spice