Modified Cinnamon Scones Recipes

MODIFIED CINNAMON SCONES

Modified Cinnamon Scones image

This is a slightly modified version of Snickerdoodle Scones (Recipe 124807) with some low fat ingredients (but still with butter to keep the tenderness) and Splenda. These are very yummy!

Provided by cjbamboo

Categories Scones

Time 40m

Yield 5 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup fat free sour cream
1/2 teaspoon baking soda
2 cups whole wheat flour
1/2 cup Splenda granular
1 tablespoon sugar
1 teaspoon baking powder
1/8 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup butter, frozen
1/4 cup egg white
1/3 cup non-fat soymilk
2 teaspoons cinnamon

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.

Nutrition Facts : Calories 367.9, Fat 19.7, SaturatedFat 12, Cholesterol 51.1, Sodium 603, Carbohydrate 42.3, Fiber 6.3, Sugar 4.7, Protein 9.3

CINNAMON CHIP SCONES

Cinnamon Chip Scones image

These scones will melt in your mouth. They're delicious hot, warm or even cold! -Barbara Humiston, Tampa, Florida

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

Ingredients

3-1/4 cups all-purpose flour
1/3 cup plus 2 tablespoons sugar, divided
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold butter, cubed
1 cup buttermilk
1 package (10 ounces) cinnamon baking chips
2 tablespoons butter, melted

Steps:

In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips. , Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar. , Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 406 calories, Fat 20g fat (12g saturated fat), Cholesterol 36mg cholesterol, Sodium 435mg sodium, Carbohydrate 49g carbohydrate (23g sugars, Fiber 1g fiber), Protein 6g protein.

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