12g protein per scone. This makes 6 scones.
Ingredients
- 1 cup (120g) whole wheat flour
- 1/2 cup (60g) oat flour (or almond flour for extra protein)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp coconut sugar (or brown sugar)
- 1/4 cup (60g) Greek yogurt (plain, full-fat or low-fat)
- 1/4 cup (60ml) milk (dairy or unsweetened almond)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup finely grated carrot (~1 medium carrot)
- 2 tbsp chopped walnuts or pecans (optional)
- 2 tbsp raisins or chopped dates (optional)
- 2 tbsp vanilla or unflavored protein powder (whey, pea, or soy; optional but helps reach 12g protein)
Instructions
- Preheat Oven: 400°F (200°C) and line a baking sheet with parchment paper.
- Dry Ingredients: In a large bowl, mix the flours, baking powder, baking soda, salt, cinnamon, nutmeg, sugar, and protein powder.
- Wet Ingredients: In another bowl, whisk Greek yogurt, milk, egg, and vanilla until smooth.
- Combine: Pour wet ingredients into dry ingredients. Mix gently until just combined—don’t overmix.
- Add Carrots & Extras: Fold in grated carrot, nuts, and raisins.
- Shape Scones: Turn dough onto a lightly floured surface. Pat into a circle about 1-inch thick. Cut into 6 wedges and place on baking sheet.
- Bake: 18–20 minutes until golden brown.
- Cool & Serve: Let cool 5–10 minutes. Optional: drizzle with a light yogurt glaze (mix 2 tbsp Greek yogurt + 1 tsp honey).
Nutrition (per scone, approx.)
- Calories: 200–220
- Protein: 12g
- Carbs: 22–25g
- Fat: 6–8g
- Fiber: 2–3g
