Clean Cinnamon Roll Scones

• Vegetarian
• Gluten free

• Condiments

  • 3 tbsp Maple syrup, pure
  • 8 drops Vanilla creme stevia

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 2 tsp Cinnamon, ground
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 1 1/2 cups Whole wheat flour or gluten-free* flour

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Greek yogurt, plain nonfat
  • 1 tbsp Greek yogurt cream cheese
  • 3 1/4 tbsp Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• for the scones
• 1 ½ cups (150g) whole wheat flour or gluten-free* flour (measured like this)
• 2 tsp ground cinnamon
• 1 ½ tsp baking powder
• ½ tsp salt
• 2 tbsp (28g) unsalted butter, very cold and cubed
• ½ cup (120g) plain nonfat Greek yogurt
• 3 tbsp (45mL) pure maple syrup
• 2 tbsp + 2 tsp (40mL) nonfat milk, divided
• 1 tsp vanilla extract
• for the drizzle
• 1 tbsp (14g) Greek yogurt cream cheese, softened to room temperature
• 1 ½ tsp nonfat milk
• 8-12 drops vanilla crème stevia

Directions

• Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, maple syrup, 2 tablespoons of milk, and vanilla.
• Transfer the dough to the prepared baking sheet, and shape into a ¾” tall circle using a spatula. Brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 15-18 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
• To make the drizzle, stir together the Greek yogurt cream cheese, milk, and stevia in a small bowl. Transfer the mixture to a zip-topped bag, and cut off a tiny piece of one corner. Just before serving, drizzle on top of the scones.