Pumpkin Greek Yogurt Protein Scones (Easy, High-Protein Fall Breakfast)
Makes: 8 scones
Per Serving: 10g Protein | 204 Cal
If you love pumpkin spice season but want something a little more satisfying than your typical bakery treat, these Pumpkin Greek Yogurt Protein Scones are about to become your new favorite fall breakfast!
They're soft and tender on the inside, lightly golden on the outside, and packed with warm pumpkin spice flavor. Plus, they're made with two of my favorite ingredients for adding extra protein to baked goods: Greek yogurt and protein powder.
Unlike traditional scones that rely on large amounts of butter, these use just three tablespoons of butter for the entire batch. The pumpkin purée and Greek yogurt help keep them moist and tender while adding richness without needing as much fat.
And if you love a little sweetness, the optional vanilla protein glaze gives these scones that coffee-shop feel right at home.
Whether you're looking for a high-protein pumpkin breakfast, a fall meal-prep recipe, or something cozy to enjoy alongside your morning coffee, these homemade pumpkin protein scones are an easy way to enjoy seasonal flavors while working toward your nutrition goals.
An Easy High-Protein Pumpkin Dessert
I am always looking for ways to take foods I genuinely want to eat and make them higher in protein without completely ruining the experience. Because if we're calling something dessert, I still want it to taste like dessert.
The combination of pumpkin, vanilla, maple syrup, and pumpkin pie spice gives this pudding that classic fall flavor, while the Greek yogurt, protein powder, and pudding mix create a thick, creamy texture. Then you get the crushed Biscoff cookies on top, which add a little crunch and that caramelized, spiced cookie flavor that works so well with pumpkin.
And we're not talking about a recipe with 10 or 15 grams of protein that we're generously calling "high protein." Each serving has 45 grams of protein, making this an easy way to add a substantial amount of protein to your day while still satisfying your sweet tooth.
I also love that you can make both servings at once and keep them in the refrigerator. Make them at night and you have a high-protein breakfast, snack, or dessert ready to go the next day.
Why You'll Love These Pumpkin Protein Scones
Higher in protein than traditional scones: Made with Greek yogurt and protein powder for an extra protein boost.
Lower in fat: Just three tablespoons of butter for eight scones.
Easy to make: No stand mixer or complicated baking equipment required.
Perfect for fall: Pumpkin purée, cinnamon, and pumpkin pie spice give these scones that classic autumn flavor.
Great for meal prep: Make a batch ahead of time for an easy breakfast or afternoon snack.
Customizable sweetness: Use your favorite granulated sweetener or regular sugar, and add the optional protein glaze if you prefer a sweeter scone.
What Makes These Pumpkin Scones Different?
Traditional bakery scones are often made with generous amounts of butter, heavy cream, and sugar. While there's absolutely nothing wrong with enjoying those ingredients, I love finding ways to make my favorite foods a little more aligned with my everyday nutrition goals.
These healthy-ish pumpkin scones use a combination of nonfat Greek yogurt, pumpkin purée, and vanilla protein powder to create a tender, satisfying texture without relying on heavy cream.
Greek yogurt adds moisture and protein, while pumpkin purée contributes flavor and helps keep the scones soft.
The key is using cold butter and handling the dough as little as possible. This helps create those delicious, tender layers that make a good scone so satisfying.
Why the Type of Protein Powder Matters
Not all protein powders are created equal, especially when it comes to baking! The type of protein powder you use can make a big difference in the texture, moisture, and overall consistency of your baked goods.
For these Pumpkin Greek Yogurt Protein Scones, I use Devotion Angel Food Cake Protein Powder, which contains a blend of whey and casein proteins. This combination is particularly useful for baking because the two proteins behave differently when mixed with liquid and exposed to heat.
Whey protein helps provide structure as it sets during baking, but when used on its own, it can sometimes produce a dry, rubbery, or dense texture.
Casein protein absorbs and holds more water, which can help create a thicker dough and contribute to a softer, more tender texture.
When combined in the right proportions, whey and casein can help balance structure and moisture retention, making them a great option for protein-packed baked goods like these scones.
My recommendation: Stick with a whey-casein blend for this recipe if possible. Using a whey-only or plant-based protein powder may produce different results because each type absorbs moisture and behaves differently during baking. You may need to adjust the amount of Greek yogurt or flour to get the right dough consistency.
The goal is a protein scone that actually tastes and feels like a scone—not a dry, dense protein bar disguised as one!
Ingredients You'll Need
All-purpose flour: Provides structure and helps create a classic scone texture.
Devotion Angel Food Cake Protein Powder: Adds protein and a sweet vanilla-like flavor that pairs beautifully with pumpkin spice.
Granulated sweetener or sugar: Adds sweetness without overpowering the pumpkin flavor.
Baking powder: Helps the scones rise and creates a lighter texture.
Pumpkin pie spice and cinnamon: Bring out those warm, cozy fall flavors.
Salt: Balances the sweetness and enhances the overall flavor.
Cold butter: Creates little pockets throughout the dough for a tender, flaky texture.
Pumpkin purée: Adds moisture and natural pumpkin flavor. Make sure to use 100% pumpkin purée, not pumpkin pie filling.
Nonfat Greek yogurt: Adds protein while keeping the scones soft and moist.
Vanilla extract: Complements the pumpkin spice and adds a little extra sweetness.
Egg: Used for an optional light egg wash before baking.
Optional Vanilla Protein Glaze
For an extra touch of sweetness, you can make a simple glaze using powdered sugar or powdered sweetener, vanilla protein powder, milk, and a pinch of pumpkin pie spice.
I personally love the glaze because it gives these scones that bakery-style finish without requiring a traditional butter-based frosting.
Tips for Making the Best Pumpkin Protein Scones
1. Keep your butter and Greek yogurt cold
Cold ingredients are essential for achieving a tender scone texture. When small pieces of butter melt in the oven, they release steam that helps create flaky pockets throughout the dough.
2. Don't overmix the dough
Protein powder can change the texture of baked goods, especially when the dough is overworked. Mix just until the ingredients come together. A slightly shaggy dough is exactly what you're looking for.
3. Use a protein powder that works well for baking
Not all protein powders behave the same way when heated. I used Devotion Angel Food Cake Protein Powder for this recipe. Other protein powders may absorb different amounts of liquid and affect the final texture.
4. Chill the scones before baking
Once you've shaped and cut the dough, refrigerate the scones for 10–15 minutes. This helps keep the butter cold and encourages the scones to hold their shape as they bake.
5. Let them cool before glazing
This is especially important! Adding glaze while the scones are still warm can make the tops soggy. Allow them to cool completely on a wire rack before drizzling.
How to Store Pumpkin Greek Yogurt Protein Scones
Refrigerator: Store the cooled scones in an airtight container in the refrigerator for up to 4 days. For the best texture, store the glaze separately until you're ready to eat.
Freezer: Freeze individual unglazed scones in a freezer-safe container for up to 2 months.
Reheating: Warm an unglazed scone in the oven or air fryer at 300°F for a few minutes until heated through. Add the glaze afterward.
Nutrition Information (Per Serving - makes 2 servings)
Calories: 204
Protein: 10g
Carbs: 38g
Fat: 2g
FAQs
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Yes. Vanilla Greek yogurt contributes some sweetness to the recipe, so if you use plain Greek yogurt, taste the mixture before refrigerating it. You may want to add a little additional maple syrup or your preferred sweetener.
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I recommend sticking with 100% pure canned pumpkin. Pumpkin pie filling already contains added sugar and spices, which will change both the flavor and nutrition information.
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Both work. Vanilla pudding mix creates more of a classic pumpkin pie flavor, while cheesecake pudding mix makes the finished pudding taste more like pumpkin cheesecake. I used Simply Delish, but another instant pudding mix should work as well.
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Give it time before you change anything. The mixture continues to thicken as the pudding mix and protein powder absorb moisture in the refrigerator. Let it chill for at least an hour. If you want an extra-thick consistency, you can also add crushed Biscoff cookies directly to the mixture.
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Yes, and it's actually a great recipe to make the night before. Mix everything together, divide it between your jars, cover, and refrigerate overnight. If you want the Biscoff cookies to remain crunchy, add them right before eating.
Final Thoughts
One of my favorite things about creating higher-protein recipes is showing that you don't have to give up the foods you love to make progress toward your goals.
Sometimes it's as simple as making a few ingredient swaps that add a little more protein or make a recipe more satisfying.
These Pumpkin Greek Yogurt Protein Scones are a perfect example. They're cozy, easy to make, and have all the flavors you love about fall baking, with a little extra protein worked in.
Make a batch for the week, enjoy one with your morning coffee, or serve them as a healthier homemade alternative to your usual coffee-shop pastry.
And if you make them, let me know what you think!
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Pumpkin Greek Yogurt Protein Scones
These Pumpkin Greek Yogurt Protein Scones are soft and tender on the inside, lightly golden on the outside, and packed with warm fall flavors! Made with pumpkin purée, Greek yogurt, and protein powder, they’re a higher-protein, lower-fat twist on traditional bakery-style scones. Easy to make with simple ingredients and topped with an optional sweet vanilla protein glaze, they’re the perfect cozy fall breakfast, snack, or treat to enjoy with your morning coffee!
Ingredients
- 1½ cups all-purpose flour
- 2 scoops Devotion Angel Food Cake Protein Powder
- ¼ cup granulated sweetener or sugar
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 3 tablespoons very cold butter, cubed
- ¾ cup pumpkin purée
- ¾ cup cold nonfat Greek yogurt
- 2 teaspoons vanilla extract
- 1 egg, beaten (optional egg wash)
- Optional: mini chocolate chips
- ¼ cup powdered sugar or powdered sweetener
- 2 tablespoons vanilla protein powder
- 1–2 tablespoons milk
- Pinch of pumpkin pie spice
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, protein powder, sweetener, baking powder, pumpkin pie spice, cinnamon, and salt.
- Add the cold, cubed butter. Use a pastry cutter, fork, or your fingertips to work it into the flour mixture until small, pea-sized pieces of butter remain.
- In a separate bowl, combine the pumpkin purée, Greek yogurt, and vanilla extract.
- Add the wet ingredients to the dry ingredients and gently fold until a shaggy dough forms. Fold in chocolate chips, if using. Avoid overmixing.
- If the dough is extremely sticky, add flour one tablespoon at a time. If it's too dry, add Greek yogurt one tablespoon at a time.
- Transfer the dough to a lightly floured surface. Press into a rectangle, fold into thirds, and gently flatten. Repeat once to create flaky layers.
- Shape the dough into a circle approximately one inch thick. Cut into eight equal wedges and transfer to the prepared baking sheet, leaving space between each scone.
- Refrigerate the shaped scones for 10–15 minutes to help them hold their shape during baking. Leave the tops uncoated for the best texture.
- Bake for 18–22 minutes, or until the edges are lightly golden and the centers are set. Transfer to a wire rack and cool completely, uncovered.
- To make the glaze, whisk together the powdered sweetener, vanilla protein powder, one tablespoon of milk, and pumpkin pie spice. Add additional milk one teaspoon at a time until the glaze reaches a drizzling consistency.
- Drizzle the glaze over the completely cooled scones and enjoy!
Notes
For the best texture, avoid overworking the dough, keep your ingredients cold, and wait until the scones are completely cool before adding the glaze. The egg wash is optional, but this version leaves the tops uncoated to help prevent excess moisture.
Nutrition Facts
Calories
204Fat
5 gCarbs
31 gFiber
1 gSugar
2 gProtein
10 gNutrition is an estimate and will vary based on the specific brands and products you use.
