Snickerdoodle Scones

Hi Everyone,

Yah we made it to Friday!  A few hours to go and the weekend officially starts!  Woohoo!!  I have to tell you the reason behind today’s recipe.  We ordered lunch the other day from Panera Bread and for some funky reason they always forget or mess up one of the girls lunches.  She doesn’t order anything off the menu, but they just always seem to forget.  Well since they forgot her lunch, she drove back to Panera Bread and got her lunch and said you should at least give me a free cookie!  Well, they did better than that, they gave her a box of pastries!!  Dam it!  I couldn’t resist, so I sliced off a piece of a scone, which I thought was apple and I bit into it and thought, this tastes so familiar and I asked one of my co-workers and they said it was a Snickerdoodle Scone.  Man, I love Snickerdoodles!  As I was driving home, all I could think about was that scone!!  So I skipped dinner and pulled out the Old Better Homes and Garden Cookbook and there were scones!!  So I changed up the recipe a lot to make it more healthy and bam a Snickerdoodle Scone was born!

Oh man, this scone is light and fluffy compared to most scones, which seem to crumble apart.  The flavor of snickerdoodles in every bite with the sweet sugar and cinnamon topping!  I love this scone!!  I haven’t made scones in over a year, I tried once, since then and I made a sloppy mess, so it never made it to my blog, but this scone is so easy and pretty impossible to mess up.

To lighten up this recipe I used Greek Yogurt instead of sour cream and egg substitute instead of an egg.  For the sugar I decided to use the NuNaturals Presweet Tagatose, but since it’s 92% the sweetness of regular sugar, so I should have added a little more to the recipe.  This scone is not sweet, however if you use regular sugar, the amount will be perfect.  For the butter, which takes  8 tablespoons, I used Brummel and Brown Margarine, which cuts off half the calories.  I was a little worried about using it, but it turned out great!!

I decided instead of making 8 massive scones, I would cut the recipe in half and make 16 scones, which I think is a perfect size.  After I kneaded the dough I divided the dough in half and placed it on my parchment paper, sprinkled it with cinnamon and sugar and then cut each circle of dough into 8 slices.  I’m pretty stoked that the recipe is only 98 calories a scone!  Not to shabby and I used whole wheat flour, so you get some nice fiber!!  You know we all could use some fiber!  🙂

If you’re a Snickerdoodle fan, I highly recommend this recipe.  You could use regular sugar, egg and butter if you would like, but you know me, I always try to find a healthy, lower calorie short-cut.  I do this because I have no self-control especially when it comes to baked goods.  The whole recipe takes about 15 minutes to make and 15 minutes to bake, perfect for a Saturday morning or Sunday brunch!!

Ingredients

• 1/2 cup Greek yogurt plain or vanilla
• 1/4 cup egg substitute or 1 egg
• 1 cup white whole wheat flour
• 1 cup whole wheat pastry flour
• 1/2 cup sugar (I used Presweet Tagatose)
• 3 teaspoons baking powder
• 1/8 teaspoon cream of tartar
• 2 teaspoons cinnamon
• 1/2 cup unsalted butter (I used Brummel and Brown margarine)
• For the Cinnamon and Sugar Topping:
• 1/4 cup sugar (I used Presweet Tagatose)
• 1 1/2 teaspoons ground cinnamon

Instructions

1. Preheat the oven to 350 degrees
2. In a small bowl, whisk together yogurt and egg; set a side
3. In a large bowl mix together the flour, sugar, baking powder, cream of tartar, and cinnamon until combined. Add butter and mix until small pea size pieces, using a fork or your hands ( I used my hands).
4. Fold in the yogurt mixture to flour mixture until just combined.
5. Transfer dough to lightly floured work surface. Knead dough 6 to 8 times, until it just holds together. Divide dough in half and form each piece of dough into a circle, about an 1″ thick, and maybe 6 – 8″ wide.
6. Transfer to prepared baking sheet.
7. Sprinkle with cinnamon sugar topping.
8. With a sharp knife or pizza cutter, cut each of the pieces of dough into 8 wedges; making 16 wedges.
9. Bake 15 to 18 minutes until golden brown. Transfer to a wire rack to cool.

Notes

Well my Friends, that’s it for me!! Have a great weekend!!!

Toodles,

Jennifer

P.S.  Don’t forget to enter my giveaway for the KIND Snacks Gift pack.

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