Ingredients
Scale
Scones
- 1 1/2 cups all purpose flour
- 2/3 cup whole wheat flour
- 1/3 cup packed brown sugar
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2/3 cup 0% Greek yogurt
- 3 tablespoons butter, melted and cooled
- 1 egg white
- 3 tablespoons milk
- coarse sugar, for sprinkling
Filling
- 1/3 cup granulated sugar
- 1/2 tablespoon ground cinnamon
- 1/2 tablespoon all purpose flour
- 1 1/2 tablespoons unsalted butter, softened
Glaze
- 1/4 cup + 2 tablespoons powdered sugar
- 1–2 tablespoons milk
Instructions
- Line a baking sheet with parchment paper/silpat. Preheat oven to 400 degrees.
Filling
- Stir the sugar, cinnamon, and flour together in a small bowl. Work in the softened butter until it forms a paste.
Scones
- Whisk flours, sugars, baking powder, baking soda, salt, and cinnamon in a large bowl.
- In a small bowl combine Greek yogurt, butter, and egg white. Add into the large bowl until it is crumbly and just moist.
- Turn dough onto a lightly floured surface. Using floured hands, knead 6-12 times. Divide into 4 equal parts. Pat each section into a 6 in. circle.
- Put 1 circle on the baking sheet. Spread half of the filling mixture on top, leaving a small border around the edges. Take a 2nd circle and place that on top. Carefully press the top and bottom together, paying close attention to sealing the edges. Cut into 6 wedges. Brush with milk and sprinkle with coarse sugar. Repeat with the remaining 2 circles.
- Bake 10 minutes, until lightly browned.
Glaze
- Whisk milk and powdered sugar together. Drizzle over warm scones.
Notes
Adapted from Whipped’s “Glazed Cinnamon Sugar-Stuffed Scones”
- Prep Time: 20 mins
- Cook Time: 10 mins