Greek Yogurt Scones

These Greek Yogurt Scones pack 9 grams of protein per serving thanks to plain non-fat Greek yogurt and almond flour. The dough comes together in a bowl, chills for 30 minutes, then bakes up golden and tender. They make a simple high-protein breakfast you can prep ahead and freeze for busy mornings.

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Prep Time 15

Cook Time 25

Chill Time 30

Total Time 1 5

Servings: 8 servings

Course: Breakfast

Cuisine: American

Calories: 210

Ingredients Method

Ingredients

Wet ingredients:

1 cup plain non-fat greek yogurt
2 large eggs room temperature
2 tablespoons melted butter
1 teaspoon pure vanilla extract

Dry ingredients:

1 1/2 cups almond flour
1/4 cup coconut flour
1/3 cup granulated calorie-free natural sweetener or your preferred sweetener
2 teaspoons baking powder
1/4 teaspoon salt

Glaze:

2 tablespoons granulated calorie-free natural sweetener or your preferred sweetener
1 teaspoon unsweetened vanilla almond milk

Directions

Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper. In a large bowl, add all of your wet ingredients, then mix everything together. Add in all of the dry ingredients, then gently fold everything together.
Chill for at least 30 minutes as this will make it easier to hold together.
Scoop the dough onto the prepared baking sheet. Divide into 8 equal portions (about 1/3 cup each).
Shape each portion into a round disc about 4 inches wide and 1 inch thick, spacing them 2 inches apart.
Bake for 22–26 minutes, rotating the pan halfway through, until the tops are golden brown and the edges are set. A toothpick inserted into the center should come out clean or with a few moist crumbs. If you’re making this in the air fryer, cook on 320F for 12-15 minutes.
Let the scones cool on the baking sheet for 10 minutes before transferring to a wire rack.
In a bowl, mix together your granulated sweetener and milk until a glaze forms. Brush your glaze on top of your scones.
Serve