Ingredients

The following ingredients have 8 Servings
  • 1 ½ cups white whole wheat flour or whole wheat pastry flour (can also use all-purpose flour or regular whole wheat flour)
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 tbsp butter (very cold and cubed)
  • ½ cup Yoplait Greek 100 vanilla flavored yogurt
  • 2 tbsp maple syrup
  • 3 tbsp nonfat milk
  • ½ tsp vanilla extract
  • 3 tbsp cinnamon chips (divided)
  • ¾ cup confectioners’ sugar
  • 1 ½ tbsp milk
  • ¼ tsp cinnamon
  • 1/8 teaspoon maple extract
  • Pinch of salt

Instruction

  • Preheat oven to 425°F (220°C), and line a baking sheet with a silicone baking mat or parchment paper.
  • In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. 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, milk, and vanilla. Fold in 2 tablespoons of cinnamon chips.
  • Shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with additional milk. Slice the circle into 8 triangular segments with a sharp knife.
  • Gently press the remaining cinnamon chips into the tops.
  • Bake at for 17-20 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
  • When the scones are completely cool, drizzle with maple glaze if desired.
  • To prepare glaze: In a small bowl whisk together confectioners’ sugar, milk, cinnamon, maple extract, and salt until smooth. Drizzle over the scones, or dip the top of each scone into the glaze.
  • Recipe adapted from Amy’s Healthy Baking.