Print

Pumpkin Protein Scones Recipe

Print Recipe

★★★★★

4.8 from 148 reviews

These Pumpkin Protein Scones are a delicious and nutritious twist on classic scones, packed with protein from both whey-casein and plant-based powders. Made gluten-free and sweetened with monk fruit, they bring autumn flavors with pumpkin puree and warm spices. Soft and crumbly with a subtle sweetness and a decadent sugar-free white chocolate drizzle, these scones are perfect for a healthy breakfast or snack.

Ingredients

Scale

Dry 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

Wet Ingredients

  • ¾ cup Cold Non-fat Plain Greek Yogurt – 168g
  • ½ cup Pumpkin Puree – 120g

Topping and Drizzle

  • ½ Tbsp Sugar-free White Chocolate Chips – 7g
  • 2 drops Coconut Oil
  • Almond Milk (for brushing tops before baking)

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) to warm up while you prepare the dough.
  2. Mix Dry Ingredients: In a large bowl, combine the gluten-free baking flour, vanilla and unflavored protein powders, coconut flour, monk fruit sweetener, pumpkin pie spice, cinnamon, and baking powder. Stir these together until evenly mixed.
  3. Add Wet Ingredients: Add the cold Greek yogurt and pumpkin puree to the dry mixture. Use a spoon or spatula to pull the ingredients together into large dough crumbles.
  4. Prepare Work Surface: Spread parchment paper on your counter and lightly dust it with some flour to prevent sticking.
  5. Form the Dough: Transfer the dough crumbles onto the parchment paper. Use your hands to gently bring the dough together into a mass. Knead only a little until it just comes together—dough should remain slightly wet and be crumbly. Avoid over-kneading to keep scones tender and crumbly.
  6. Shape the Dough: Using the parchment paper, gently shape the dough into a circle about ¾ to 1 inch thick.
  7. Chill the Dough: Place the parchment paper with dough onto a baking sheet and chill in the fridge for 20 minutes to help the scones hold their shape.
  8. Cut the Scones: Remove from fridge and cut the dough into 8 equal scones using a pizza cutter or sharp knife. Separate the scone pieces on the baking sheet. Brush the tops lightly with almond milk for a golden finish.
  9. Bake: Bake for about 18 minutes until the outsides are crusty and lightly browned but still soft to the touch. Confirm doneness by inserting a toothpick in the center—it should come out clean. Let the scones cool slightly.
  10. Prepare Chocolate Drizzle: Place the sugar-free white chocolate chips and coconut oil in a microwave-safe bowl. Microwave for about 30 seconds, stirring halfway through, until fully melted. Allow to cool slightly so the drizzle isn’t too hot.
  11. Drizzle and Serve: Drizzle the melted white chocolate mixture over the cooled scones. Serve and enjoy your protein-packed pumpkin treat!

Notes

  • Do not over-knead the dough; this will make scones tough rather than tender and crumbly.
  • If you cannot find sugar-free white chocolate chips, you can substitute with regular white chocolate chips, but this will add sugar.
  • For dairy-free, substitute Greek yogurt with a plant-based yogurt.
  • You can use regular all-purpose flour instead of gluten-free flour if not restricted.
  • Store leftover scones in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Pumpkin Scones, Protein Scones, Gluten Free Scones, Healthy Pumpkin Recipe, Low Sugar Scones, Autumn Snack

Find it online: https://nataliereeve.com/pumpkin-protein-scones-recipe/