Over the holidays, my parents and brother traveled to Southern California to spend Christmas with my grandma and me. They brought their two sweet golden retrievers, and when combined with Grandma’s two terriers and my own little pup, we ended up with a fairly full house… And just as many dogs as people!
While relaxing at Grandma’s on Christmas Eve and Christmas Day, in between rounds of honey-baked ham and kale salads and our all-time favorite cookies, my family suggested that we put on an episode or two of the Great British Baking Show Masterclass. My parents had recently started watching the series hosted by Mary Berry and Paul Hollywood after finishing all seasons of the regular Great British Baking Show, so my grandma quickly found it on Netflix and pressed play.
In each show, the two British baking experts demonstrated how they prepared three or four of the recipes that they had challenged the contestants to whip up each week. Although a few were savory, like meat pies and sausage braids, the majority of their bakes firmly fell on the sweet side of the spectrum, like raspberry and chocolate donuts, a baked Alaska, triple chocolate entremets, an apricot tart…
Which meant almost everyone in my family headed straight for the platters of sugar cookies, thick brownies, and decadent chocolate fudge sitting in the kitchen the moment the episodes finished. Mary and Paul definitely know how to make their audience hungry and start craving sweets!
Regardless of sweet or savory, most of the recipes they baked were a bit more advanced and involved with multiple components, interesting techniques, and unique ingredients. As a result, my family would turn to me to ask for clarification every few minutes throughout each episode, especially for explanations of the metric measurements and British ingredient terms, and that made my heart glow… I felt like a little baking translator!
Yet in one particular segment, Mary and Paul asked the contestants to create an assortment of scones that could be served during an afternoon tea. With how simple they were to make, they didn’t give the bakers much time… But it was still so fun to see the fun flavor combinations the bakers created!
When that specific show ended, I realized it had been a few months since I last baked my own batch of scones… Which inspired me to make these Healthy Cinnamon Scones shortly after to satisfy my cravings!
These healthy pastries are simple to make, and just like the recipe title implies, you just need one bowl. (I always love recipes like this with fewer dishes to wash!) They’re also supremely moist with lots of cozy cinnamon spice flavor. Yet unlike the ones from the Great British Baking Show, these healthy cinnamon scones contain no eggs, heavy cream, refined flour or sugar… And they’re 132 calories!
HOW TO MAKE THE BEST HEALTHY CINNAMON SCONES
Let’s go over how to make these healthy one-bowl eggless cinnamon scones! This easy recipe starts with — yup, you guessed it! — one medium mixing bowl. In that bowl, you’ll whisk together white whole wheat flour, cinnamon, baking power, and salt.
Perhaps you’re already familiar with it, but just in case that’s not true… White whole wheat flour is not a combination of white (aka all-purpose) flour and regular whole wheat flour! Instead, it’s made by finely grinding a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat. They have the same health benefits, like extra fiber and micronutrients, but white whole wheat flour has a lighter taste and texture… And that allows the supremely moist texture of your healthy cinnamon scones to shine!
Hint: I’ve shared my top two gluten-free flour options in the Notes section of this recipe, if you’d like to make your healthy cinnamon scones gluten-free!
As for the spice, not all cinnamon is created equal. In recipes like this, where the spice flavor is the star of the show, I always prefer using this type of cinnamon. (← I actually buy it online at that link. It’s super affordable and worth every penny!) It’s my favorite cinnamon, and it’s the only one I use in my baking now! That’s because it tastes richer, warmer, and sweeter than “regular” cinnamon. I highly recommend trying it, if you haven’t already!
Now it’s time to work in a bit of very cold butter. Just 2 tablespoons! That small amount (compared to the ½ cup or more of traditional recipes!) really helps keep your healthy one-bowl eggless cinnamon scones low fat and low calorie!
It’s also really important that your butter is cold. Freezing isn’t necessary — straight from the fridge is fine! This cold temperature is key because the butter creates tender little pockets in the dough when it melts in the oven, which helps create that iconic and incredible moist scone texture. If it starts to soften or melt ahead of time, you miss out on that texture. So keep your butter as cold as possible!
Tip: To make it much easier to work into the flour, I highly recommend using a pastry cutter like this! (It’s great for making pie crusts too… And even mashing bananas for banana bread!)
Instead of heavy cream or extra butter, like in traditional recipes, you’ll add Greek yogurt to your scone dough. It adds the same moisture but for a fraction of the calories, and it gives your healthy one-bowl eggless cinnamon scones a protein boost too!
Tip: Because the Greek yogurt adds so much moisture to the dough, you don’t need any eggs either… So these healthy cinnamon scones are also egg free!
Then you’ll skip the refined sugar and sweeten your healthy cinnamon scones with pure maple syrup. You want the kind that comes directly from maple trees! Don’t use pancake syrup or sugar-free syrup; those contain corn syrup or artificial ingredients, which we’re avoiding in this healthier recipe. The only ingredient on the label should be “maple syrup,” and it generally comes in thin glass bottles or squat plastic jugs (like this!).
Once you’ve mixed together your dough, you’ll turn it out onto a baking sheet lined with a silicone baking mat (← my favorite!) or parchment paper and shape it into a circle. The dough should be pretty sticky, so use a spatula to do this — not your hands! Next, you’ll brush the tops and sides with milk. This seals moisture into the dough, which yields incredibly tender and moist healthy cinnamon scones, and it also creates a hint of a crust on the outside. I love that slight texture contrast!
Finally, just before sliding the baking sheet in the oven, slice your dough circle into 8 triangular wedges. No need to separate them! I always leave mine touching so that the sides stay just as moist as the insides. (That and… I’m lazy! 😉 )
Once your scones are completely cool — and not before! — you can top them with a simple cinnamon glaze. I love the spice and sweetness boosts it adds! However, if you noticed my comment above… I sometimes feel a bit lazy and skip the drizzle. 😉 Both the plain and the drizzled healthy cinnamon scones taste equally delicious!
Now all that’s left is to decide… Do you just eat one? Or reach for a second?? 😉 And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy cinnamon scones!
Healthy Cinnamon Scones
- 1 ½ cups (180g) white whole wheat flour or gluten-free* flour (measured like this)
- 2 tsp ground cinnamon see Notes!
- 1 ½ tsp baking powder
- ¼ tsp salt
- 2 tbsp (28g) unsalted butter, very cold and cubed
- ½ cup (120g) plain nonfat Greek yogurt
- 3 tbsp (45mL) pure maple syrup
- 3 tbsp + 2 tsp (55mL) nonfat milk, divided
- 1 tsp vanilla extract
- optional: cinnamon drizzle, for serving (see Notes!)
- 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.
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Cinnamon Roll Scones
♡ Healthy Cinnamon Raisin Scones
♡ Healthy Spiced Carrot Raisin Scones
♡ Healthy Cowboy Cookie Scones
♡ Healthy Apple Pie Scones
♡ Healthy Starbucks Copycat Petite Vanilla Bean Scones
♡ The Ultimate Healthy Blueberry Scones
♡ …and the rest of Amy’s healthy scone recipes!
Parul Singh says...
Hi, can I substitute the flour with oat flour in this recipe? If yes, what will be the measurement?
I’m honored that you’d like to try making these scones Parul! I typically don’t recommend substituting oat flour for wheat-based flours in recipes that rise, including muffins, quick breads, cakes, cupcakes, and scones. The gluten in wheat-based flour is a protein that helps baked goods both rise and maintain their shape while cooling. Without it , baked goods often turn out denser and may collapse while cooling. Since oat flour lacks gluten, this can often happen.
However, I know it’s really hard to find certain ingredients these days, so as long as you don’t mind that texture difference, the flavor will remain the same! Just be extra careful when measuring your oat flour because it’s a bit more absorbent than wheat-based flour, so too much will dry out the dough.
I’d love to hear what you think of these scones if you decide to try making them! 🙂
Can I substitute sour cream for the Greek yogurt
I really appreciate your interest in my recipe, Lisa! I haven’t personally tried that substitution, so I’m not sure and don’t want to lead you astray.
If you end up making these scones, I’d love to hear what you think of them! 🙂
Thank you!!! I was low on yogurt so I thought I’d ask first!!
It’s my pleasure, Lisa! I’m happy to help — or try to, at the very least! 😉
Can I not use the Greek yogurt as we don’t have any available
Do you have any other type of yogurt? Regular yogurt and non-dairy yogurt (ie soy-based, almond-based, or coconut-based) will both work in place of the Greek yogurt! 🙂 I’d love to hear what you think if you try making these scones Maya!
These are absolutely perfect ❤ They didn’t last 1 night in my home lol Will be making again, thank you for sharing these awesome recipes! 😊🙏
Oh my goodness! That’s the BEST kind of compliment, if the entire batch of scones disappeared that quickly and you already think you’ll make them again. I’m truly honored — thank you so much for taking the time to let me know, Jazmine!! 🙂
Just made these n i have the same Kirkland cinnamon, even added alittle more n some on top. They were moist but totally tasteless.
I’m honored that you tried my recipe, Teri! That sounds disappointing and not like how these scones should turn out at all, so I’d love to work with you to figure out what happened. 🙂 In order to do so, I have some questions for you!
Would you mind clarifying what you mean by “tasteless?” Did you mean not enough cinnamon flavor, not sweet enough, or something else?
Did you make any substitutions or modifications to the recipe, including those listed in the Notes section?
Did you use a kitchen scale or measuring cups/spoons to measure your ingredients? Especially the flour, yogurt, maple syrup, and milk?
I’ll have a much better idea of the potential culprit once I know your answers to all of the above questions!
Hi! Do you think I could use coconut sugar instead of maple syrup? Can’t wait to try these!
Absolutely! You’ll need 3 tablespoons (36g) of coconut sugar + an additional 1 ½ tablespoons of milk to replace the maple syrup. I’m excited to hear what you think of these scones, Nan!
I made these today. They came out burnt. Is 425 really the correct temperature. Should it be 350?
It means a lot that you tried my recipe, Farah! Yes, 425°F is correct. The scones shouldn’t burn at that temperature, so I’d love to work with you to figure out what happened with your batch. In order to do so, I have some questions for you!
Did you make any substitutions or modifications to the recipe, including those listed in the Notes section?
Did you use a kitchen scale or measuring cups/spoons to measure all of the ingredients — especially the flour, yogurt, maple syrup, and milk?
If you used the latter, can you describe in detail how you used them to measure the flour?
Which flour option did you use — white whole wheat flour or the homemade gluten-free blend I provided in the Notes section?
Can you describe the consistency of your scone dough?
How tall/thick (in inches or centimeters!) was your circle of scone dough before you sliced it into 8 wedges?
Did you brush the tops and sides with milk?
Did you use a countertop oven or a regular oven?
If a regular oven, is it convection or fan-assisted?
Also, if you used a regular oven, how many oven rack positions does it have, and which one did you use?
If a countertop oven, what’s the width of its rack inside, and how much space is there between the rack and the top of the countertop oven?
How long did you bake your scones?
Were the tops and sides completely black and burnt? Or were there some places that were burnt and others were just a deep golden brown?
What was their texture like inside?
I know I just asked a LOT of questions, but I’ll have a much better idea of the culprit (and how to fix it!) once I know your answers to all of them!