HEALTHY CINNAMON SCONES
These healthy pastries are surprisingly simple to make, and they're perfect for lazy weekend brunches or even quick weekday breakfasts! These scones are really moist with plenty of cozy spice flavor, and the sweet glaze makes them taste even more irresistible. Leftover scones will keep for at least 5 days, if not longer, if stored in an airtight container in the refrigerator, and the undrizzled scones also freeze and reheat really well!
Provided by Amy's Healthy Baking
Categories Breakfast
Number Of Ingredients 10
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.
OATMEAL CINNAMON SCONES VEGAN
Make and share this Oatmeal Cinnamon Scones Vegan recipe from Food.com.
Provided by fallenrunner
Categories Scones
Time 30m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 10
Steps:
- reheat oven to 375°F.
- Mix flour, sugar, baking powder, baking soda, salt and cinnamon together in a large bowl. Cut in margarine until mixture becomes uniformly crumbly. Stir in oats and raisins.
- Add soy milk and mix gently until a soft dough begins to cling together.
- Turn dough out onto a floured surface and pat it into a 7 inch circle. Cut into 8 wedges and place them on an ungreased baking sheet.
- Bake 15 to 18 minutes until golden brown and firm when pressed lightly in the center.
- Makes 8 scones.
- Substitute any other dried fruit you wish: cranberries, chopped dates or apricots, blueberries, cherries, dried apples or pears. Add 1/2 cup chopped nuts of your choice if you wish.
- Just before baking, sprinkle scone wedges with granulated sugar for a sweeter taste. You may also increase the brown sugar to 1/2 cup if you wish.
Nutrition Facts : Calories 239.4, Fat 12.3, SaturatedFat 2.1, Sodium 407.3, Carbohydrate 29.8, Fiber 3.4, Sugar 9, Protein 4.3
OATMEAL SCONES
Another good on the go breakfast, or enjoy with tea. Note: These are very good adding a tablespoon of orange zest along with cranberries.
Provided by Barb G.
Categories Scones
Time 35m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Combine first 5 ingredients in a food processor or bowl.
- Add butter and process until it resembles coarse meal.
- Add oats, currants and buttermilk and stir mixture until dough just sticks together.
- (DO NOT over mix) Transfer to a floured work surface and knead about 5 times.
- Roll out dough to 1 inch thickness.
- (in circle) cut into pie shaped pieces or cut with cookie cutter.
- Arrange on a slightly greased baking sheet.
- Gently brush scones with egg and bake 20 minutes or until golden.
- Serve with Apple Butter.
- Enjoy.
Nutrition Facts : Calories 294.1, Fat 13.1, SaturatedFat 7.8, Cholesterol 47.4, Sodium 238.4, Carbohydrate 40.6, Fiber 2.2, Sugar 18, Protein 4.4
OATMEAL CINNAMON SCONES
Make and share this Oatmeal Cinnamon Scones recipe from Food.com.
Provided by Galley Wench
Categories Scones
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat Oven 375 degrees.
- Spread oatmeal on baking sheet and place on center rack of oven and toast for 4 minutes.
- Stir and add pecans to mixture and toast an additional 3-5 minutes, careful not to over toast the pecans.
- Remove from oven and allow to cool.
- Set oven temperature to 425 degrees.
- Remove 2 Tablespoons oatmeal and set aside for dusting counter.
- Wipe out baking sheet and line with parchment paper.
- In small bowl combine, milk, cream, honey and egg.
- To food processor mix together 1 1/2 cups flour, baking powder, cinnamon and salt.
- Sprinkle butter over top and process until resembles cornmeal.
- Transfer mixture to bowl and stir in the oats, pecans, orange zest and craisins.
- Stir in milk mixture and knead in bowl until forms a large ball.
- To reserved oatmeal add 2 tablespoons of flour and sprinkle counter with 1/2 of the mixture.
- Turn dough out on counter and dust top with remaining toasted oatmeal mixture.
- Lightly knead mixture and form into a circle approximately 1 inch thick (7-8 inches in diameter).
- Cut dough into 8 wedges and place each wedge on prepared baking sheet.
- Brush tops of each wedge with milk and dust with sugar and cinnamon.
- Bake at 425 degrees until golden brown, approximately 12-15 minutes.
- Remove to pastry rack and allow to cool 10-15 minutes before serving.
Nutrition Facts : Calories 498.8, Fat 29.3, SaturatedFat 12.3, Cholesterol 75.9, Sodium 356.5, Carbohydrate 55.6, Fiber 4.4, Sugar 23.6, Protein 7.6
OATMEAL SCONES
Pecans and oatmeal take center stage in these tender treats from Margaret Wilson. "They are delicious with jam or marmalade," says the Hemet, California reader. "I also like them with sharp cheddar cheese or a dab of relish at supper."
Provided by Taste of Home
Time 40m
Yield 8 scones.
Number Of Ingredients 11
Steps:
- Sprinkle oats onto an ungreased baking sheet. Bake at 400° for 8-10 minutes or until lightly browned and toasted; cool. In a bowl, combine the oats, flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Whisk together the egg and buttermilk; add to dry ingredients just until moistened. Turn onto a floured surface; knead 10 times., Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Combine cinnamon and remaining sugar; sprinkle over dough. Bake at 400° for 17-20 minutes or until golden brown. Serve warm.
Nutrition Facts :
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VEGAN OATMEAL SCONES W/ DATES - MY DARLING VEGAN
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4.8/5 (4)Total Time 55 minsCategory BreadCalories 295 per serving
- Preheat the oven to 375F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
- In a small bowl mix together soy milk and apple cider vinegar and let sit for 10 minutes to allow it to curdle.
- In a large bowl combine oats, flours, sugar, baking powder, baking soda, and salt. Cut in small chunks of butter and mix with hands or pastry cutter until small crumbs forms. Fold in dates. Combine the flax egg with soy milk mixture and add to the dry ingredients Stir until just combined.
- Flour the bottom of an 8" cake pan and press dough evenly into the pan to shape. Flip onto a floured surface and cut into 8 equal pieces. Place scones on the prepared baking sheet. Place in the freezer for 30 minutes to harden before baking. This ensures the scones keep their shape in the oven.
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