Here’s a solid high-protein, high-fiber scone recipe that stays fluffy (not dense like many “healthy” versions) and works for breakfast or snacks.
High-Protein, High-Fiber Scones
Ingredients
1 cup whole wheat flour (or oat flour for gluten-free)
½ cup rolled oats
½ cup vanilla or unflavored protein powder (whey or plant-based)
2 tbsp ground flaxseed (adds fiber + healthy fats)
1 tbsp chia seeds (optional but boosts fiber)
2–3 tbsp sweetener (honey, maple syrup, or stevia to taste)
1½ tsp baking powder
¼ tsp salt
½ tsp cinnamon (optional)
Wet ingredients:
1 egg
½ cup Greek yogurt (high protein, keeps them moist)
¼ cup milk (any type)
2 tbsp coconut oil or melted butter
1 tsp vanilla extract
Optional add-ins:
Blueberries, raisins, or chopped dates
Dark chocolate chips
Nuts (almonds/walnuts)
Instructions
Preheat oven to 180°C (350°F) and line a baking tray.
In a bowl, mix all dry ingredients.
In another bowl, whisk wet ingredients until smooth.
Combine wet + dry mixtures until a soft dough forms (don’t overmix).
Shape into a round disk (about 2–3 cm thick) and cut into 6–8 wedges.
Place on tray and bake for 15–20 minutes until golden.
Cool slightly before serving.
Nutrition (approx per scone)
Protein: 10–15g
Fiber: 4–7g
Lower sugar than typical bakery scones
Tips to make them better
If too dry → add a splash more milk
If too sticky → add a little flour or oats
For extra protein → replace some flour with more protein powder
For crisp tops → brush with a little milk before baking
If you want, I can tweak this for weight loss, muscle gain, or a specific calorie target.
