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Snickerdoodle Scones
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Description
A guilt-free, light and fluffy scone that tastes like Snickerdoodle Cookies.
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
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.
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Colette (Coco in the Kitchen) on 2.1.2013
These are perfect for breakfast on Sat morning!