High Protein Greek Yogurt Pumpkin Scones [eggless, nut free]

These High Protein Greek Yogurt Pumpkin Scones are a healthy, fall-inspired treat made without butter or eggs, perfect for those with dietary restrictions. Packed with protein from Greek yogurt and the seasonal flavor of pumpkin, they’re an easy and nutritious option for a cozy snack.

I have a fall-inspired treat that’s both healthy(ish) and delicious! Try these high protein Greek yogurt pumpkin scones today and you will see what all the commotion is about!

Packed with seasonal fall flavors and made without butter, this scone recipe is an ideal option for those who want to enjoy a tasty baked good without worrying about tons of added fats or bonus, egg allergens. Plus, they’re made with Greek yogurt for an extra protein boost—perfect for a quick breakfast or snack during those crisp fall days.

A Declaration of Why You’ll Love These High Protein Greek Yogurt Pumpkin Scones

[I like to make lists :D]

• No Butter Scones: One of the standout features of this recipe is that it’s a no butter scone. Instead, the base is made with low fat Greek yogurt and pumpkin, giving you a rich, moist texture without needing to add any butter. This is great for those who want to reduce certain fats.
• Eggless and Allergy-Friendly: These high protein Greek yogurt pumpkin scones are also eggless, making them a great choice for anyone with egg allergies or intolerances. You don’t need any complicated egg replacements here—the moisture and structure come from the yogurt and pumpkin themselves!
• Pumpkin and Greek Yogurt Powerhouse: Not only is pumpkin delicious and packed with fall flavor, but it’s also rich in vitamins as well as fiber. Combined with the high protein content of Greek yogurt, these scones are a wholesome option that will keep you feeling full and satisfied.
• Manage the Level of Sweetness: You can easily tailor this recipe to your liking, starting with a sprinkle of sugar on the tops or go big with a delicious cinnamon sugar glaze (highly recommend.) The sugar in the dough recipe is quite necessary and it won’t taste like much if you leave it out just a heads up.

Self-Rising Flour Swap

This recipe calls for self-rising flour, which makes it super easy to whip up without extra measuring. However, if you don’t have self-rising flour on hand, don’t fret! You can easily make a substitute by using regular flour, baking powder, and salt. Follow the method: For every cup of self-rising flour, use 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt. Or, google it and find a method that works for you.

Make It Your Own with Toppings

While these high protein Greek yogurt pumpkin scones are delicious on their own, you can easily dress them up with some simple toppings. Before baking, add a light sprinkle of sugar on top of the scones for a subtle sweetness and a bit of texture. For an extra treat, drizzle a cinnamon-sugar glaze over the top once they’ve cooled. It’s the perfect finishing touch for those who love a little more indulgence.

Fall Perfection: Great for Thanksgiving and Beyond

The best thing about these high protein Greek yogurt pumpkin scones is that they’re an excellent fall-inspired recipe, making them ideal for Thanksgiving brunch, or alongside a cup of tea any time during the fall season.

⭐️If you are looking for another not-so-seasonal scone recipe, I have two great options:

Savory No Butter Cheese Scones

Chocolate Chip Scones

How to Make the Best High Protein Greek Yogurt Pumpkin Scones- step by step:

Preheat oven to 400F. Line a large baking sheet with parchment paper and set aside.

In a medium sized mixing bowl, combine the flour, Greek yogurt and pumpkin purée. Mix until you get a shaggy, sticky dough. Add your sugar, cinnamon and water at this point. Stir to combine.

Turn mixture onto a well floured surface. Knead the dough, and fold it over on itself until it is no longer sticking to your hands and the surface. Shape into a disc about 3/4 inch thick (yes it is thick!) Place disc on prepared baking sheet.

Slice the disc into 8 equal triangles, like a pie, but do NOT separate them.

In a separate small bowl, mix the milk and oil together well, then use a pastry brush to brush over the tops of the scones. This is like a fake egg wash. 

Add a sprinkle of granulated or coarse sugar over the tops of the scones.

Bake for 17-20 minutes or until the internal temperate is about 200F.

Make the Cinnamon sugar glaze

In a small pot, combine the sugar, milk and butter. Cook at medium heat for 3-4 minutes, with a gentle boil and stirring constantly.

Remove from heat, and add the baking soda, vanilla and cinnamon. Stir well, then immediately pour over the baked scones. The glaze will thicken quickly as it cools.

Things that helped in the kitchen for this recipe, and can help you too:

Bench scraper-get the stainless steel variety with the looped handle so you can toss it in the dishwasher and not have to worry about water getting trapped and rusting. It’s also helpful if it has a ruler built in! (amazon)

Pastry Brush– Make your life easier and just invest in one! I prefer silicone bristles.

Food thermometer (amazon) to check the temperature of basically everything and anything. One of my most used and underrated kitchen tools.

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