Introduction

These Pumpkin Protein Scones are a deliciously moist and nutritious twist on a classic favorite. Packed with protein and warm spices, they make a perfect breakfast or snack for fall and beyond.

A close-up view of six triangular slices of a light brown cake arranged in a circular pattern on a white plate with a thin dark rim. Each slice has a rough, cracked surface texture and is topped with thin, uneven drizzles of white icing. The cake looks dense but soft, and the edges are slightly darker than the center. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup + 2 Tbsp 1:1 Gluten Free Baking Flour (or regular flour, 105g)
½ cup Vanilla Protein Powder (Whey-Casein, 45g)
⅓ cup Unflavored Protein Powder (Plant Based, 30g)
¼ cup Coconut Flour (28g)
2 Tbsp Zero Calorie Monkfruit 1:1 Sugar Replacement (24g)
1½ tsp Pumpkin Pie Spice
½ tsp Cinnamon
2 tsp Baking Powder
¾ cup Cold Non-fat Plain Greek Yogurt (168g)
½ cup Pumpkin Puree (120g)
½ Tbsp Sugar-free White Chocolate Chips (7g)
2 drops Coconut Oil

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, whisk together the flour, vanilla protein powder, unflavored protein powder, coconut flour, monkfruit sweetener, pumpkin pie spice, cinnamon, and baking powder until well combined.
Step 3: Add the cold Greek yogurt and pumpkin puree to the dry ingredients. Use a spoon or spatula to mix until large dough crumbles form.
Step 4: Lay parchment paper on your counter and lightly dust with flour.
Step 5: Transfer the dough crumbles onto the prepared parchment paper. Using your hands, gently bring the dough together, kneading just a little until it forms a cohesive but slightly wet dough. Avoid over-kneading to keep the scones tender and crumbly.
Step 6: Shape the dough into a circle about ¾ to 1 inch thick, using the parchment paper to help you.
Step 7: Place the parchment paper with the dough on a baking sheet and chill in the refrigerator for 20 minutes.
Step 8: Remove from fridge and, using a pizza cutter or sharp knife, cut the dough into 8 equal scones. Arrange them spaced apart on the baking sheet and brush the tops lightly with almond milk.
Step 9: Bake for 18 minutes, or until the scones are lightly browned and crusty on the outside but remain soft to the touch. A toothpick inserted in the center should come out clean. Let the scones cool completely.
Step 10: To make the drizzle, place the white chocolate chips and coconut oil in a microwave-safe bowl. Microwave for about 30 seconds, stirring halfway through, until melted and smooth.
Step 11: Allow the drizzle to cool slightly, then gently drizzle it over the cooled scones before serving.

Tips & Variations

For a dairy-free option, substitute Greek yogurt with a thick coconut yogurt and use dairy-free protein powders.
Try adding chopped nuts like pecans or walnuts for extra texture and flavor.
If you don’t have pumpkin pie spice, substitute with a mix of cinnamon, nutmeg, ginger, and cloves.
Use regular sugar instead of monkfruit sweetener if preferred, adjusting the amount to taste.
For a sweeter drizzle, add a little honey or maple syrup to the melted white chocolate mixture.

Storage

Store these scones in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 1 month. Reheat gently in a toaster oven or microwave before serving.

How to Serve

A single triangular slice of a brown cookie-like dessert with a cracked texture on top is placed on a white marbled surface. This slice is drizzled with thin, uneven lines of creamy white icing, adding contrast to the rough surface. There are a few crumbs scattered near the base of the slice, enhancing its homemade look. Partial edges of two white plates appear at the top left corner, framing the slice gently. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute regular all-purpose flour in equal amounts for gluten-free baking flour if you do not require a gluten-free option.

What protein powders work best for this recipe?

This recipe uses both vanilla whey-casein protein powder and unflavored plant-based protein powder to balance flavor and texture. You can experiment, but keep a mix of flavored and unflavored powders for best results.