Cinnamon Roll Protein Scones

Intensity Notes:

• Low intensity: Mixing dry ingredients, cutting in butter.

• Medium intensity: Folding in the cinnamon swirl (avoid overworking dough).

• Low intensity: Shaping, slicing, and drizzling.

Ingredients

For the Protein Scone Dough

• 2 cups (240g) all-purpose flour (or gluten-free 1:1 blend)

• 1 scoop (30g) vanilla or unflavored whey/casein protein powder (whey gives tenderness; casein gives density—both work)

• ⅓ cup (65g) coconut sugar or brown sugar

• 1 tbsp baking powder (aluminum-free)

• ½ tsp baking soda

• ½ tsp fine sea salt

• 1 tbsp ground cinnamon (divided use)

• 6 tbsp (85g) cold unsalted butter, cubed (or vegan butter)

• ½ cup (120g) plain Greek yogurt (2% or full-fat)

• ¼ cup (60ml) cold milk (dairy, almond, or oat)

• 1 large egg (or flax egg: 1 tbsp flax + 3 tbsp water)

For the Cinnamon Roll Swirl

• 2 tbsp melted butter (or coconut oil)

• 2 tbsp coconut sugar

• 1½ tsp cinnamon

For the Protein Glaze

• ½ scoop (15g) vanilla protein powder

• 3–4 tbsp milk of choice

• ¼ tsp vanilla extract

• 1–2 tsp maple syrup or powdered erythritol (optional, for sweetness)

Nutrition Information (per scone, 1 of 8)