Carrot Cake Protein Scones with Greek Yogurt

5 from 1 vote

Carrot Cake Protein Scones with Greek Yogurt

Tender, high-protein carrot cake scones made with Greek yogurt and topped with velvety cream cheese glaze. 12g of protein per scone and all the carrot cake flavors!

Prep Time20

Cook Time20

Rest5

Total Time45

Course: Breakfast

Cuisine: American

Keyword: Carrot Cake Protein Scones with Greek Yogurt

Servings: scones

Ingredients

2 cups all-purpose flour
½ cup vanilla protein powder
2 tsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
1/4 tsp salt
1 egg
¼ cup honey
1 cup thick Greek yogurt
1 tsp pure vanilla extract
½ cup carrots grated
1/3 cup butter cold
3 tbsp milk

Cream Cheese Glazing

1 tbsp cream cheese softened
1 tbsp unsalted butter softened
2 tbsp heavy cream
¼ cup powdered sugar

Instructions

Preheat the oven to 425F and line a large baking sheet with parchment paper.
In a large bowl, combine all-purpose flour, vanilla protein powder, baking powder, cinnamon, nutmeg, and salt.
In a medium bowl, mix together egg, honey, Greek yogurt and vanilla extract. Mix them well together.
Add the carrots to the wet ingredients and mix.
Now, pour the wet ingredients into the large bowl with flour and mix until thick dough forms. It might be a little crumbly, that’s fine.
Finally, grate the cold butter and knead it into the dough.
Form a large ball of dough and place it on a floured surface. Roll the dough with the pin until it’s 8 inches wide.
Cut the dough into 8 triangles using a knife.
Place each piece onto the baking sheet, spacing them out.
Brush the scones with milk and bake in the oven for 18-20 minutes.
While the scones are baking, whisk together all the cream cheese glazing ingredients.
Once the scones are ready, remove them from the oven, let them cool down a little bit, and drizzle with cream cheese glazing.

Nutrition