Snickerdoodle Scones

Ingredients

• ½ cups Greek Yogurt, Plain Or Vanilla
• ¼ cups Egg Substitute Or 1 Egg
• 1 cup White Whole Wheat Flour
• 1 cup Whole Wheat Pastry Flour
• ½ cups Sugar (I Used Presweet Tagatose)
• 3 teaspoons Baking Powder
• ⅛ teaspoons Cream Of Tartar
• 2 teaspoons Cinnamon, Ground
• ½ cups Unsalted Butter (I Used Brummel And Brown Margarine)
• FOR THE CINNAMON-SUGAR TOPPING:
• ¼ cups Sugar (I Used Presweet Tagatose)
• 1-½ teaspoon Ground Cinnamon

Preparation Instructions

Preheat the oven to 350ºF.

In a small bowl, whisk together yogurt and egg. Set aside.

In a large bowl, mix together the flours, sugar, baking powder, cream of tartar, and cinnamon until combined. Add butter and mix until butter is in small pea size pieces, using a fork or your hands (I used my hands).

Fold the yogurt mixture into the flour mixture until just combined.

Transfer dough to lightly floured work surface. Knead dough 6 to 8 times, until it just holds together. Divide dough in half and form each piece of dough into a circle, about an 1″ thick, and maybe 6 – 8″ wide. Transfer to prepared baking sheet.

Mix the sugar and cinnamon for the topping. Sprinkle dough with cinnamon sugar topping.

With a sharp knife or pizza cutter, cut each of the pieces of dough into 8 wedges, making 16 wedges. Bake 15 to 18 minutes until golden brown. Transfer to a wire rack to cool.

Adapted from Better Homes and Gardens.