4-ingredient Protein Scones (without butter)
Easy Protein Scones made with just four ingredients! They're crispy on the outside, soft on the inside just like a classic scone - but without butter or eggs! They can be made vegan too. The perfect healthy afternoon snack.
Equipment
- Sift
- Rolling Pin or use a bottle or glass
- Cookie Cutter (5cm) or use a glass or mug
Ingredients
- 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
Instructions
- 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.
Video
Notes
See the blog post for step-by-step photos.
Make a bigger batch: To make 12 or 18 scones press the X2 or X3 button.
Flavour: You can use any protein flavour you want!
Vegan Protein Scones: To make vegan scones, use plant-based protein and yoghurt.
Bitter Protein Powder? Some protein powders have a slightly bitter taste. If yours does, add 1/4 tsp salt to the dry ingredients. This will counteract the flavour.
What yoghurt works best? 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.
Dough, not the right consistency? 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).
When baking: Check the scones 5 minutes before the baking time is up - if they appear to be too brown, remove them from the oven.
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.
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.
Nutrition
Nutrition Facts
4-ingredient Protein Scones (without butter)
Serving Size
1 scone
Amount per Serving
Calories
125
% Daily Value*
Fat
0.5
g
1
%
Saturated Fat
0.1
g
1
%
Cholesterol
1.3
mg
0
%
Sodium
11.5
mg
1
%
Carbohydrates
17.1
g
6
%
Fiber
0.7
g
3
%
Sugar
1.2
g
1
%
Protein
12.7
g
25
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this?Leave a rating & leave some feedback in the comments section below! You can also tag me on Instagram @Nourishing.Niki and use the #NourishingNiki