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Cinnamon Roll Protein Scones

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Soft, buttery, and warmly spiced, these Cinnamon Roll Protein Scones deliver classic cinnamon roll flavor with a tender bakery-style texture and 12 grams of protein per serving. Perfect for breakfast, snacks, or meal prep, they feel indulgent while staying balanced.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35–40 minutes
  • Yield: 8 scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • Protein Scone Dough:
  • 1½ cups (190g) all-purpose flour
  • ½ cup (60g) vanilla protein powder (whey or plant-based)
  • ¼ cup (50g) granulated sugar or coconut sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (120g) plain thick Greek yogurt
  • 1 large egg, room temperature
  • ¼ cup (60ml) milk or unsweetened almond milk
  • 3 tablespoons (42g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • Cinnamon Swirl Filling:
  • 3 tablespoons (36g) brown sugar
  • 1½ teaspoons ground cinnamon
  • 1 tablespoon (14g) unsalted butter, melted
  • Optional Glaze:
  • ½ cup (60g) powdered sugar
  • 1–2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, protein powder, sugar, baking powder, and salt.
  3. In a separate bowl, whisk Greek yogurt, egg, milk, melted butter, and vanilla until smooth.
  4. Combine wet and dry ingredients, mixing gently until a soft dough forms. Do not overmix.
  5. Turn dough onto a lightly floured surface and press into a rectangle about ¾ inch thick. Brush with melted butter. Mix brown sugar and cinnamon, then sprinkle evenly over dough. Roll loosely from the long side and flatten into a thick round disk.
  6. Cut into 8 wedges and place on prepared baking sheet. Bake for 18–22 minutes until lightly golden and set in the center.
  7. Cool for 5–10 minutes. Whisk glaze ingredients and drizzle over scones if desired. Serve warm or at room temperature.

Notes

  • Each scone contains approximately 12g of protein.
  • Avoid overmixing to keep scones tender.
  • If dough is too sticky, add flour 1 tablespoon at a time.
  • Store at room temperature for 2 days or refrigerate up to 5 days.
  • Freeze individually wrapped scones for up to 2 months.
  • Skip glaze or reduce sugar for a lower-sugar option.

Nutrition

Find it online: https://savorymomskitchen.com/cinnamon-roll-protein-scones/