Date-Pecan High-Protein Whole-Grain Scones

Rustic, bakery-style scones naturally sweetened with dates, packed with whole grains, and perfect for a cozy breakfast or afternoon coffee moment. Makes 8 scones.

• Naturally sweetened, no refined sugar
• High fiber from oats, whole grains, and dates
• Moderate protein for sustained energy

Ingredients

• 1 cup dates (about 9 Medjool, pitted), chopped
• ¾ cup pecans, chopped
• 1¼ cups whole-wheat flour
• 1½ cups whole-grain spelt flour (or 2½ cups whole-grain flour total)
• ¾ cup rolled oats
• 1 tsp salt
• 1 tsp baking soda
• 2 cups nonfat Greek yogurt

Directions

1. Chop the dates and toss lightly with a bit of flour to prevent sticking. Chop the pecans; set both aside.
2. In a large bowl, whisk together the flours, oats, salt, and baking soda.
3. Stir in the pecans, then the dates.
4. Add the yogurt and mix with a spatula, then gently use your hands until a soft dough forms.
5. Turn the dough onto parchment, shape into a large disc, and score into 8 wedges (cutting about ⅔ of the way through).
6. Bake at 385–390°F for 35–45 minutes, checking at 35.
7. Let rest 5 minutes. Serve warm — delicious on its own or with a little butter or jam.

Serving Tip

Naturally sweetened, high in fiber, with moderate protein for sustained energy — deeply satisfying without being dessert-heavy.

Macros (Per Scone – 8 Servings)