These protein scones are extremely easy, quick and fun to make and you only need four ingredients. They’re high in protein, low in fat and calories – yet you would never guess it. They’re just like a classic English Scone – crispy on the outside and soft and fluffy on the inside! They’re egg-free and can be made vegan too!
A common misconception in the health and fitness sphere is that being healthy is boring and difficult to maintain. I’m on a mission to prove that that is absolutely NOT true! It definitely can be both boring and difficult if you restrict yourself to having the foods that you love eating.
I’m here to show you that you can make all your favourite foods (using healthier ingredients) to satisfy your cravings without sacrificing your results. Whilst I am an advocate for having a balanced lifestyle and including all types of food into your “diet”, I’m always looking for ways to make my favourite treats healthier (and sometimes high in protein!).
So, let’s talk about scones. After living in England for over five years now (I grew up in South Africa), I have come to the conclusion that a freshly baked scone with strawberry jam and a cup of tea is the ultimate afternoon snack. The best type of scone is flaky, buttery and just slightly crumbly.
Classic English Scones are typically made with lots of butter. If you know anything about nutrition you’ll know that butter is extremely high in calories and saturated fat. Whilst having one scone won’t harm you, I don’t ever just want one scone. I want AT LEAST two.
These scones are made without butter, making them lower in calories and in return very possible to have more than one at a time if you wish to!
*Please see the recipe card for the full ingredients list, instructions and recipe video!*
You only need four ingredients – and you probably already have them in your kitchen just begging you to turn them into protein scones!
All-Purpose Flour: Also known as Plain Flour depending on where you are in the world. You can use self-raising flour, but only use half the amount of baking powder stated in the recipe. You can make these healthier by using whole wheat or white whole wheat flour. I do not recommend using a different type of flour.
Protein Powder: You can use any flavour protein powder you want, I like sticking to vanilla as it goes best with some strawberry jam on top! You can make these scones vegan by using a plant-based protein powder (read the recipe notes first).
Yoghurt: In a classic scone recipe you would need to use butter, not in these though! A thick yoghurt like Greek Yoghurt works best here – you could use 0% fat Greek Yoghurt to keep these low-fat. To make this vegan I recommend using Coconut Yoghurt as the fat content will add a lovely buttery flavour, however, Greek-style Soy Yoghurt also works.
Baking Powder: This will act as the raising agent making your scones flakey and fluffy! Do not use Baking Soda, this will be too much leavening and your scones may have a funny taste and texture.
As always, this recipe is extremely easy to make.
You can watch the recipe video to help you along the way.Jump to Video
Step 1: Sift your dry ingredients. This ensures that there are no lumps of flour and it also makes your scones even fluffier!
Step 2: Add in your yoghurt.
Step 3: Fold the ingredients. You can start by using a spatula and then start using your hands. Rub the dough between your fingers until the yoghurt has been evenly distributed. The dough will start coming together as you work it with your hands. Start pressing the dough together until you have a solid, but sticky ball..
Step 4: Roll out the dough. Once you have your ball of dough, place it on a flat surface lightly dusted with flour. Roll out the dough or flatten it with your hands – it should be around 3 centimetres thick.
Step 5: Cut your scone shapes. You can use a cookie cutter that has a diameter of about 5 centimetres. (see notes if you haven’t got a cookie-cutter). Press the cookie cutter into the dough to cut the shape of your scone, then remove the scone from the cutter and place it onto a baking tray.
Step 6: Cut more scones. After your first round of scone-cutting, gather the leftover dough, push it together and then roll it out again and repeat steps 5 and 6 until you have no dough left.
Step 7: Bake until golden.
Depending on the protein powder and the yoghurt you choose to use, your dough may not turn out like mine. But don’t worry – it’s an easy fix! You may have to adjust the quantities of the ingredients you’re using.
See the image below and the video – this is how your dough should look. It should be solid, but slightly sticky.
If you find your dough is too dry – add some more yoghurt (one tablespoon at a time) and if your dough is too sticky – add some more flour (one tablespoon at a time).
Don’t overthink it, this recipe is very forgiving! If you have any questions you can leave them in the comments section at the bottom of the page or reach out on Instagram.
Frequently asked questions
Yes, simply use a plant-based protein powder and plant-based yoghurt. See the “troubleshooting” section above.
You can use a glass or mug, or you can roll the dough into balls and flatten them with your hands.
You can use a wine bottle, or glass or simply spread the dough out and flatten it with your hands.
Definitely! Simply flatten the dough out into a circular shape (three centimetres thick) and use a knife to cut it into wedges. Place it on a baking tray and bake the same as you would with rounds.
The fun thing about these scones is that you can customise them!
- Use any protein flavour you want!
- Add in fresh berries.
- Add in some chocolate chips – YUM!
- Make them savoury by using unflavored protein powder and adding some grated cheese!
How to serve and store
Scones are always best served fresh and warm from the oven, however, you can definitely save them for later if you want to.
To store: keep them in an air-tight container or ziplock bag in the fridge for up to three days. Reheat in the microwave for around thirty seconds before serving.
To freeze: place them in a freezer-safe container or freezer bag and freeze for up to two months. Leave them to thaw at room temperature OR pop them in the oven for 5 to 10 minutes. If you’re worried about them going too brown you can cover them with some foil.
Serve with some yoghurt or clotted cream and your favourite jam!
Try these high-protein treats next:
- Easy and Healthy Baked Protein Donuts
- Protein Ice Cream Bars
- Chocolate Chip Protein Cookies
- Chocolate Energy Balls
BAKING IN GRAMS
All of the recipes I create are tried and tested a few times until it has been perfected. My goal is to develop recipes that are simple to make and easy to follow so that anyone can make them – even if you’ve never baked before!
One very important thing that will ensure that you get the best results is to measure your ingredients by weight! I recommend purchasing a kitchen scale, they are very affordable and it will honestly change your baking game for good! Not all measuring cups are made equally – for example, a cup of flour to me weighs 120g, but for you, it may be anywhere between 100g and 200g – that’s a BIG difference!
I do provide cup measurements, but for best results, I recommend using the weighted ingredients provided.
If you don’t have a kitchen scale yet, you can use this Ingredient Weight Chart as a guideline to convert the ingredients to help you!
Now – dust your apron off and get baking! X
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
4-ingredient Protein Scones (without butter)
- Rolling Pin or use a bottle or glass
- Cookie Cutter (5cm) or use a glass or mug
- Baking Tray
- 1 cup All-Purpose Flour 120g
- ½ cup Vanilla Protein Powder 60g; see notes for vegan options
- 2 tsp Baking Powder
- ¾ cup Thick Yoghurt 180g; see notes for vegan option
- Preheat your oven to 180°C / 350°F / 160°C fan and line a baking tray with parchment paper.
- Sift your dry ingredients into a mixing bowl.
- Add in your yoghurt. Start to fold the ingredients with a spatula and then start to squeeze the ingredients together with your hands until the ingredients are combined and you have a solid but sticky dough. See video for consistency. Add more flour if your dough is too wet and add more yoghurt if your dough is too dry.
- Dust a flat surface with some flour then tip your dough out onto it. Lightly roll the dough out so that it's 3cm thick.
- Use your cookie-cutter or glass to cut out your scones (see video). Repeat until you have made your 6 scones.
- Place your scones onto your baking tray and bake for 15-20 minutes. They should be golden on top.
- Leave to cool slightly then serve with yoghurt and jam.