High Protein Scones
High protein scones made without protein powder, using skyr for a classic crumb and savoury depth. Bakes up light and tender, with an easy plain or cheese variation.
Ingredients
- 200 g plain flour
- 1½ tsp baking powder
- ¼ tsp fine salt
- 40 g cold unsalted butter cubed
- 120 g skyr or Greek yogurt is Skyr is unavailable
- 1 large egg
- 80 g mature cheddar grated. optional, for cheese scones
- 60 g sultanas optional, for fruit scones
- 1 –2 tbsp milk as needed
Instructions
- Heat the oven to 200°C fan (220°C conventional) and line a baking tray with baking paper.
- In a large bowl, mix the flour, baking powder, and salt.
- Rub in the cold butter until the mixture resembles fine crumbs, with a few small butter pieces remaining.
- If making cheese scones, stir in the grated cheddar. If fruit scones, stir in the sultanas.
- In a small bowl, whisk the skyr with the egg until smooth.
- Add the wet mixture to the dry ingredients and mix gently until a soft dough forms. Add milk a little at a time only if needed.
- Turn the dough onto a lightly floured surface and pat to 2.5–3 cm thick. Cut into 6 scones without twisting the cutter.
- Place on the tray with enough space between them to account for outward expansion. Brush with milk and bake for 12–15 minutes until well risen and pale golden.
- Cool on a rack for 10–15 minutes before serving.
Notes
- Plain version: Omit the cheddar and add 1 extra tbsp (15 ml) milk if the dough feels tight; keep the dough soft but not sticky.
- Mustard and pepper cheese scones: Add 1 tsp mustard powder and ½ tsp black pepper to the dry mix before rubbing in the butter.
- Fruit version: Replace cheddar with 60–80 g sultanas. If they’re dry, soak briefly in hot water, then drain and pat dry before adding.
- Skyr swap: Thick Greek yogurt works; if it’s looser, reduce milk (you may not need any).