Tender carrot cake protein scones made with Greek yogurt and a velvety cream cheese glaze. They are high in protein and pack 12g protein a scone.

Reaching your protein intake can be hard. Trust me, I’ve been on a health journey for years.

So, what happens if you still have a bit more protein to cover, but you have a sudden craving for something sweet?

I have to admit, those are the moments (just staring into your fridge) that create the best recipes.

These scones capture everything you love about carrot cake: warm cinnamon and nutmeg, grated carrots, and that signature cream cheese glaze.

But the best thing is that they are packed with protein, thanks to the Greek yogurt and protein powder. Each scone offers 12 grams of protein per serving.

They are also very practical.

You can mix the dough the night before, shape your scones, and pop them in the oven while your morning coffee brews. In 20 minutes, you’ll have a delicious treat to go along with your cup of coffee.

Ingredients and Substitutes

All-purpose flour (2 cups) – Replace with an equal amount of whole wheat flour or use a gluten-free alternative.

Vanilla protein powder (½ cup) – Swap with an unflavored or plant-based protein powder. You can also remove it if you don’t like protein powder.

Baking powder (2 tsp)

Cinnamon (1 tsp) – You can try using allspice or cardamom.

Nutmeg (¼ tsp) – Replace with a pinch of ground cloves or ground mace.

Salt (1/4 tsp)

Egg (1)

Honey (¼ cup) – Use maple syrup or agave nectar if you want a different sweetener alternative.

Thick Greek yogurt (1 cup) – You can also use plain yogurt, coconut yogurt (for a dairy-free option), or silken tofu. 

Pure vanilla extract (1 tsp) – If you don’t have vanilla extract, you can use vanilla paste or almond extract.

Carrots, grated (½ cup) – This is the star of the recipe; I don’t recommend swapping it.

Butter, cold (1/3 cup) – Swap with coconut oil or vegan butter.

Milk (3 tbsp) – Use any plant-based milk of your choice.

Cream Cheese Glazing

Cream cheese, softened (1 tbsp) – Replace with vegan cream cheese or mascarpone.

Unsalted butter, softened (1 tbsp) – You can also replace it with coconut oil or unsalted ghee.

Heavy cream (2 tbsp) – Use regular milk or a splash of cashew or coconut cream.

Powdered sugar (¼ cup) – Blend granulated sugar until it’s a fine powder or use a sugar-free alternative.

How to Make Carrot Cake Protein Scones with Greek Yogurt

Step 1. Preheat your oven to 425°F and prepare a large baking sheet by lining it with parchment paper.

Grab a large bowl and add the all-purpose flour, vanilla protein powder, baking powder, cinnamon, nutmeg, and salt.

Step 2.  Give the ingredients a good stir.

Step 3. Grab a medium bowl and add the honey, Greek yogurt, and vanilla extract.

Step 4. Give the ingredients a good stir until they are well-blended.

Step 5. Add the carrots to the wet ingredients.

Step 6. Combine thoroughly.

Step 7. Add the wet ingredients to the dry ingredients.

Step 8. Start combining both mixes until it forms a thick dough.

Step 9. Add the grated cold butter.

Step 10. Start kneading the dough until all the butter is combined.

Step 11. Roll the dough into a ball and place it on a floured surface.

Step 12. Take out your rolling pin and roll the dough until it’s 8 inches wide.

Step 13. Cut the dough into 8 triangles using a knife.

Step 14. Place each piece into the baking sheet, making sure you give them plenty of space. Brush the scones with the milk.

 Step 15. Place the scones in the oven and bake for 18-20 minutes.

Step 16. While the scones are baking, whisk together the cream cheese glazing ingredients.

Step 17. When the scones are ready, take them out of the oven and let them cool down. Once they are cool, drizzle (or cover) them with the cream cheese glazing.

How I Would Modify This Recipe

• Lower Carb Version: Reduce the flour to 1½ cups and increase the protein powder to ¾ cup. You can add 2-3 extra tablespoons of milk if the dough is too dry.
• Boost the Flavor: Try adding chopped walnuts, raisins, or sugar-free chocolate chips to the dough. 
• Paleo–Friendly: Replace the flour with almond flour (use 2½ cups) and replace the honey with maple syrup. 

My Storage Tips

Place any cooled scones (without the glaze) in an airtight container and keep them at room temperature for up to 3 days. If you want to keep them longer, place them in the fridge for up to 4-5 days.

If you want to keep them for longer, wrap them individually in plastic wrap and keep them in the freezer for up to 3 months.

More Protein Scone Recipes

• Cinnamon Roll Protein Scones
• Protein Pumpkin Scones with Cottage Cheese
• Blueberry Cottage Cheese Scones