High Protein Greek Yogurt Pumpkin Scones Recipe
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.
- 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
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
- 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.
- 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.
- Combine wet ingredients: In another bowl, whisk together the Greek yogurt, pumpkin purée, water, and vanilla extract until smooth and well blended.
- Form the dough: Add the wet ingredients to the dry ingredients and gently mix until just combined. Avoid overmixing to ensure tender scones.
- 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.
- 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.
- 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.
- 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.
- Glaze the scones: Once the scones have cooled slightly, brush the cinnamon sugar glaze over the warm scones to add extra flavor and sweetness.
- 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
