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The BEST EVER Healthy Cinnamon Scones – they remind me of snickerdoodle cookies! They taste AMAZING! You just need 1 bowl to make this easy recipe too! ♡ best cinnamon scones recipe. simple easy cinnamon scones with glaze. low calorie clean eating moist greek yogurt breakfast scones.

Healthy Cinnamon Scones

© Amy's Healthy Baking
Yields: 8 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!
5 from 5 votes
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Ingredients 

  • 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!)

Instructions

  • 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.

Notes

For the gluten-free flour, I recommend the following: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if they’re measured like this.
 
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
 
Remember to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much will dry out your scones and make the dough crumbly.
 
The type of cinnamon that you use makes a difference! I buy my favorite cinnamon online here (it’s super affordable!), and I love how it tastes richer, stronger, warmer, and sweeter than “regular” cinnamon. If you aren’t using this type of cinnamon, then you may want to increase the cinnamon by an additional ¼ teaspoon.
 
It’s very important that your butter is cold, straight from the fridge. (Freezing it isn’t necessary for this recipe!) With very cold butter, it won’t heat up until you put the scones in the extremely hot oven, and it will create little air pockets and a very tender crumb when it melts.
 
Honey or agave may be substituted for the maple syrup.
 
As written, these scones aren’t overly sweet. If you prefer sweeter scones, substitute an additional 1-2 tablespoons of pure maple syrup for an equal amount of milk.
 
Any milk may be substituted for the nonfat milk.
 
In a pinch, coconut oil may be substituted for the butter, but the texture of the scones will be affected. Very cold butter is required to achieve their tender texture, and since coconut oil melts at a much lower temperature, the results will not be the same. Instead, I recommend the vegan version below. (See my blog post above for more information!)
 
VEGAN + DAIRY-FREE VERSION: I recommend Earth Balance sticks in place of the butter, your preferred non-dairy yogurt in place of the Greek yogurt, and non-dairy milk in place of the nonfat milk.
 
OPTIONAL DRIZZLE: Stir together 2 tablespoons (30g) confectioners’ style erythritol, ⅛ teaspoon ground cinnamon, and 2 ½ – 3 ½ teaspoons of milk (any kind!) in a small bowl. Transfer the mixture to a zip-topped bag, cut off a tiny piece of one corner, and drizzle on top of the cooled scones.
 
For this drizzle, I buy my confectioners’ style erythritol online here. In a pinch, regular confectioners’ (powdered) sugar may be substituted. However, regular powdered sugar is more absorbent, so start with ½ teaspoon of milk and add more as necessary to achieve the desired consistency.
 
If you’d like to fully coat your scones with the drizzle instead, you definitely can! Just make 2-3 times the amount of drizzle, and dip the tops of your scones directly into the bowl instead of transferring the glaze to a plastic bag and snipping off the corner.
 
When refrigerating leftover scones that have already been drizzled, the drizzle will turn brittle and crack if made with erythritol, or it will dissolve into the scones if made with powdered sugar. Neither will affect the flavor — only the appearance!
 
{gluten-free, egg-free, clean eating, low fat, dairy-free option, vegan option}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.