🥕💪 Carrot Cake Protein Scones
Soft, lightly sweet scones inspired by carrot cake—but higher in protein, perfect for breakfast or a post-workout snack.
🧾 Ingredients:
Dry:
- 2 cups all-purpose flour (or half oat flour for extra fiber)
- 1 scoop vanilla protein powder (whey or plant-based)
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
Wet:
- 1 large egg
- ½ cup milk
- ¼ cup honey or maple syrup
- ¼ cup melted butter or coconut oil
- 1 tsp vanilla extract
Mix-ins:
- 1 cup grated carrot
- ¼ cup chopped walnuts or raisins (optional)
🔪 Instructions:
1. Prep
- Preheat oven to 190°C (375°F)
- Line a baking tray with parchment paper
2. Mix dry ingredients
- Combine flour, protein powder, baking powder, cinnamon, nutmeg, and salt
3. Add wet ingredients
- Whisk egg, milk, honey, butter, and vanilla
- Pour into dry mixture and stir gently
4. Fold in carrots
- Add grated carrot (and nuts/raisins if using)
- Mix just until combined (don’t overwork dough)
5. Shape & bake
- Form dough into a circle about 2–3 cm thick
- Cut into wedges (like pizza slices)
- Bake 15–18 minutes until golden
🍽️ Result:
Soft, lightly spiced scones with natural sweetness from carrot and a satisfying protein boost.
🔥 Pro Tips:
- Don’t overmix or scones will turn dense
- Chill dough 10 minutes before baking for better rise
- Add a light Greek yogurt glaze for “carrot cake” style finish
💪 Why it works:
- Protein powder boosts satiety
- Carrot adds moisture and natural sweetness
- Cinnamon and nutmeg give classic carrot cake flavor
If you want, I can also make a low-carb keto version, a gluten-free oat scone version, or a cream cheese frosting topping version.