High Protein Greek Yogurt Pumpkin Scones Recipe

Introduction

These High Protein Greek Yogurt Pumpkin Scones are a delightful treat perfect for autumn mornings or anytime you crave a cozy, spiced baked good. With the combination of pumpkin puree and Greek yogurt, they’re moist, flavorful, and packed with protein. Adding the optional cinnamon sugar glaze takes them to the next level of indulgence.

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

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Step 2: In a large bowl, combine the self-rising flour, sugar, and pumpkin pie spice.
3. Step 3: In a separate bowl, mix together the Greek yogurt, pumpkin purée, water, and vanilla extract until smooth.
4. Step 4: Add the wet ingredients to the dry ingredients and gently fold together until just combined. Do not overmix.
5. Step 5: Lightly flour a clean surface and turn the dough out. Pat or roll the dough into a circle about 1-inch thick. Cut into 8 wedges and place them on the prepared baking sheet.
6. Step 6: In a small bowl, mix the milk and oil for the topping. Brush this mixture over the scones, then sprinkle with granulated or coarse sugar.
7. Step 7: Bake the scones for 15–18 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
8. Step 8 (optional): While scones bake, prepare the cinnamon sugar glaze. In a small saucepan, combine sugar, milk, butter, and baking soda. Heat over medium heat, stirring constantly, until butter melts and mixture thickens slightly. Remove from heat and stir in vanilla extract and cinnamon.
9. Step 9: Allow scones to cool slightly, then drizzle the cinnamon sugar glaze over the top before serving.

Tips & Variations

• For a nuttier texture, add 1/4 cup chopped pecans or walnuts to the dough before baking.
• Use full-fat Greek yogurt to keep scones moist and tender.
• Substitute pumpkin pie spice with 1/2 teaspoon each of cinnamon, nutmeg, and ginger if you don’t have pre-mixed spice.
• Serve warm with a pat of butter or your favorite jam for extra indulgence.

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 placed in a freezer bag for up to 2 months. Reheat in a toaster oven or oven at 350°F (175°C) until warmed through. Avoid microwaving to maintain flakiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of self-rising flour?

Yes, but you’ll 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 there a dairy-free alternative for the Greek yogurt?

You can substitute with a thick dairy-free yogurt like coconut or almond-based yogurt, but the texture and protein content might vary slightly.

High Protein Greek Yogurt Pumpkin Scones Recipe

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★★★★★

4.6 from 94 reviews

These High Protein Greek Yogurt Pumpkin Scones are a delightful autumn treat combining the rich flavors of pumpkin and warm spices with the added benefit of Greek yogurt for extra protein and moisture. Soft, tender, and slightly sweet, these scones are perfect for breakfast or a cozy snack paired with coffee or tea.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 scones 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Scone 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 Ingredients

• 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

1. Preheat oven and prepare baking sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
2. Mix dry ingredients: In a large bowl, combine the self-rising flour, granulated sugar, and pumpkin pie spice. Stir well to evenly distribute spices and sugar.
3. Combine wet ingredients: In another bowl, whisk together the Greek yogurt, pumpkin purée, water, and vanilla extract until smooth and well blended.
4. Form the dough: Add the wet ingredients to the dry ingredients and gently mix until just combined. Avoid overmixing to ensure tender scones.
5. Shape and cut the dough: Lightly flour a clean surface, then transfer the dough and roll it out to about 1/2 inch thickness. Cut the dough into triangular scones using a knife or a biscuit cutter.
6. Prepare and apply topping: In a small bowl, mix the tablespoon of milk and 1/2 teaspoon of oil. Brush this mixture evenly on top of each scone. Sprinkle granulated or coarse sugar on top to add a slight crunch and sweetness.
7. Bake the scones: Place the scones onto the prepared baking sheet and bake in the preheated oven for 18-22 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
8. Make the cinnamon sugar glaze (optional): While the scones bake, combine sugar, milk, butter, baking soda, vanilla extract, and cinnamon in a small saucepan over low heat. Stir frequently until butter is melted and the glaze is smooth. Remove from heat.
9. Glaze the scones: Once the scones have cooled slightly, brush the cinnamon sugar glaze over the warm scones to add extra flavor and sweetness.
10. Serve and enjoy: Allow the glaze to set for a few minutes before serving. These scones are best enjoyed fresh and warm alongside your favorite hot beverage.

Notes

• Use self-rising flour for best results; if unavailable, make your own by combining all-purpose flour with baking powder and salt.
• For a dairy-free version, substitute Greek yogurt and milk with plant-based alternatives, but note that texture may vary.
• The cinnamon sugar glaze is optional but highly recommended for added sweetness and flavor depth.
• Scones are best eaten the same day but can be stored in an airtight container for up to 2 days.
• Reheat gently in the oven or microwave before serving for a fresh-baked taste.

Keywords: pumpkin scones, Greek yogurt scones, pumpkin spice recipe, high protein scones, fall baking, cinnamon sugar glaze, autumn treats