Sweet Buttery Pea Protein Scones
Ingredients
190 g all-purpose flour
(or 125 g all-purpose flour + 62 g whole wheat flour)
50 g pea protein powder
8 g baking powder (2 tsp)
3 g baking soda (½ tsp)
2 g salt (¼ tsp)
30–35 g brown sugar or coconut sugar (lightly sweet)
85 g cold unsalted butter (cut into cubes)
120 g Greek yogurt or plain yogurt
80–90 g milk (start with 80 g, add a splash more if dough feels dry)
Flavor lifts (optional but recommended):
Finely grated zest of ½ lemon (fresh, bright, doesn’t overpower)
¼ tsp cinnamon or nutmeg (warm, subtle hint)
Method
Preheat oven to 190°C (375°F). Line a baking tray with parchment paper.
In a large bowl, whisk together flour, pea powder, baking powder, baking soda, salt, sugar, and (if using) cinnamon.
Add butter. Rub with fingertips until mixture looks crumbly with pea-sized bits.
In a small bowl, mix yogurt and milk. Stir in lemon zest if using.
Pour wet mixture into dry, stir until just combined (don’t overmix).
Transfer dough to a floured surface, gently pat into a 2.5 cm (1 inch) thick round.
Cut into 8 wedges. Place on tray.
Brush tops with a mix of 1 tbsp milk + 1 tbsp melted butter → this gives a golden glossy crust.
Bake 15–18 minutes, until tops are golden and slightly firm.
✨ Notes & Tips
Texture check: Outside should be lightly crisp/cracky, inside soft but slightly dense (pea protein makes them more filling).
Sweeter version: If you want to eat them plain, bump sugar to 40 g.
Savory twist: Skip sugar, add herbs + cheese instead.
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