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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
