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High Protein Greek Yogurt Pumpkin Scones

5 from 1 vote

Ingredients
  

Scone recipe

  • 1 ½ cups self rising flour plus more for rolling out later
  • 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:

Topping

  • 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 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.