Low Fat Cinnamon Scone Recipes

HEALTHY CINNAMON SCONES

Steps:

• 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, cinnamon, baking powder, and salt. Cut in the butter with a pastry cutter (highly recommended!) or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, maple syrup, 3 tablespoons of milk, and vanilla.
• Shape the dough into a ¾" tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 23-27 minutes, or until the tops are deep golden and the center feels firm to the touch. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

LOW FAT CINNAMON SCONE

Steps:

• Preheat oven to 400 degrees F (200 degrees C)Lightly grease two baking sheets.
• In a large bowl, combine flour, cream of tartar, baking soda, salt and sugar. Add the applesauce, water and milk; mix well.
• Drop large rounded spoonfuls of batter onto prepared baking sheets.
• Bake at 400 degrees F (200 degrees C) for 15 minutes. Let cool before serving.

APPLE CINNAMON SCONES, LOW FAT, LOW SUGAR

Steps:

• Mix together all dry ingredients
• Add apple sauce or puree
• Add milk and just enough of the water to make a soft dough.
• Roll out to 1/2 inch thick and use cutter to cut into 12 rounds.
• Place on baking sheet and leave for 20 mins to settle and rise a little. This is essential for a light scone.
• Bake in center of oven 180' Celsius.
• cool on rack.lovely hot or cold
• You can add just about anything to these instead of apple, berries, fruit, nuts.......enjoy

EASY CINNAMON CHIP SCONES

Steps:

• Place 3/4 cup butter into the freezer for 1 hour. Cut into cubes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt in a large bowl using a whisk. Cut in very cold cubed butter with a pastry blender or using your fingers until you get coarse crumbs.
• Create a well in the flour mixture; add buttermilk and stir gently until dough is just moistened. Fold in cinnamon chips.
• Turn dough out onto a lightly floured surface. Knead gently until dough is no longer sticky, 10 to 12 times, and divide in half. Pat or roll each portion gently into a 7-inch circle. Brush melted butter over circles. Sprinkle each with 1 tablespoon sugar. Cut each circle into 6 wedges. Separate and place scones on an ungreased baking sheet.
• Bake in the preheated oven until lightly browned, 10 to 13 minutes. Serve warm.

MODIFIED CINNAMON SCONES

Steps:

• Preheat oven to 350°F.
• Line cookie sheet with parchment paper.
• Combine sour cream and baking soda in small bowl and set aside.
• Mix flour, Splenda, sugar, baking powder, cream of tartar and salt in a large bowl.
• Be sure butter is frozen solid and grate it into flour mixture; stir to have mixture resembling fine breadcrumbs.
• Mix egg white, soy milk, and sour cream mixture. Add cinnamon and combine well.
• Gently stir into flour until moistened.
• Drop blobs of dough onto cookie sheet and sprinkle with additional Splenda-cinnamon mix, if desired.
• Bake for 25-30 minutes.

CINNAMON CHIP SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Whisk flour, both sugars, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Cut in butter using the bread hook attachment of an electric mixer until mixture resembles coarse crumbs. Add buttermilk and vanilla, mixing just until dough is moistened; fold in cinnamon chips.
• Drop 1/4 cups of dough 2 inches apart onto a cookie sheet.
• Bake in the preheated oven until lightly browned, 15 to 17 minutes.