Clean Cinnamon Roll Scones

These healthy scones are cinnamon-y and good for you- a rare and delightful combo. Made with Greek yogurt and whole wheat flour, sweetened with maple syrup, and spiced with cinnamon, this recipe has been artfully recreated as healthy as possible. Drizzle with a Greek yogurt and powdered sugar glaze and this is a sweet tooth soothing treat you can feel good about.

AuthorMackieDifficultyBeginner

 1 ½ cups Whole wheat flour
 2 tsp Cinnamon
 1 ½ tsp Baking powder
 ½ tsp Salt
 2 tbsp Unsalted butter, cold
 ½ cup plain Greek yogurt
 3 tbsp Maple syrup
 2 tbsp Nonfat milk
 1 tsp Vanilla
 2 tsp Nonfat milk, for brushing

Scones
1

Preheat the oven to 425 degrees.

2

In a medium size bowl, whisk together the dry ingredients. Add the butter to the dry ingredients and cut it into pea sized pieces. Stir in the Greek yogurt, maple syrup, milk, and vanilla. Transfer the dough to a baking sheet lined with parchment paper. Shape the dough into a ¾ inch thick circle with a spatula.

3

Brush with 2 teaspoons of milk and slice the circle into 8 wedges. Separate the wedges and arrange on the baking sheet. Bake 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.

Drizzle
4

Combine all the ingredients together and mix until smooth. Pour the drizzle into a plastic bag and trim one corner off of the bag. Drizzle over the top of the cooled scones.

Ingredients

 1 ½ cups Whole wheat flour
 2 tsp Cinnamon
 1 ½ tsp Baking powder
 ½ tsp Salt
 2 tbsp Unsalted butter, cold
 ½ cup plain Greek yogurt
 3 tbsp Maple syrup
 2 tbsp Nonfat milk
 1 tsp Vanilla
 2 tsp Nonfat milk, for brushing

Directions

Scones
1

Preheat the oven to 425 degrees.

2

In a medium size bowl, whisk together the dry ingredients. Add the butter to the dry ingredients and cut it into pea sized pieces. Stir in the Greek yogurt, maple syrup, milk, and vanilla. Transfer the dough to a baking sheet lined with parchment paper. Shape the dough into a ¾ inch thick circle with a spatula.

3

Brush with 2 teaspoons of milk and slice the circle into 8 wedges. Separate the wedges and arrange on the baking sheet. Bake 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.

Drizzle
4

Combine all the ingredients together and mix until smooth. Pour the drizzle into a plastic bag and trim one corner off of the bag. Drizzle over the top of the cooled scones.

Clean Cinnamon Roll Scones

Thanks to Amy’s Healthy Baking for the recipe!

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