It appears that I’ve taken up the crazy habit of sharing a breakfast recipe each and every Friday. I rather like that, since I can leave my readers with a treat to consider making over the weekend. Today’s treat is a healthier version of the cinnamon roll (with nutritional information and Weight Watchers Points included): Cinnamon Bun Scones
Scones can most often be viewed as somewhat of an evil treat. These Cinnamon Bun Scones aren’t too terribly evil. Eating one of these will set you back 307 calories and 16.8 grams of fat vs. the Starbuck’s Cinnamon Scone, which is 510 calories and 23 grams of fat. So they’re not really “diet” food by any means, but they are a slightly better choice than what you’d find in a coffee shop.
The batter is so simple to make. The hardest part is “cutting” the butter into the dry ingredients. If you have a pastry blender, it’s easy to cut in the butter. If you don’t, you can use two knives slashing against each other- cutting the butter into the dry ingredients until small crumbs form.
A sugar-cinnamon is swirled into the batter just before baking.
They bake up into little round mounds.
Warm scones are drizzled with a simple sweet sugar glaze. To get the real “Cinnamon Bun” effect, you could always whisk a little softened cream cheese into the glaze for that cream cheese icing touch.
Have a great weekend!
Cinnamon Bun Scones
Prep Time:25 minutes
Cook Time:13 minutes
- 2 cups all-purpose flour
- 1 cup oatmeal, quick or old- fashioned, uncooked
- 1/4 cup + 2 tablespoons granulated white sugar, divided
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) chilled salted butter, cut into pieces
- 3/4 cup 2% milk
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 3/4 cup powdered sugar
- 1/4 teaspoon vanilla
- 3 to 4 teaspoons nonfat milk
- Place rack in center of oven. Preheat oven to 425°F. Spray 12x 18-inch pan with nonstick spray (or line with parchment paper).
- In a large bowl, combine flour, oatmeal, 1/4 cup sugar, baking powder and salt; mix well. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
- In a small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula just until dry ingredients are moistened.
- In another small bowl, combine remaining 2 Tablespoons sugar with the cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture. (Do not blend completely).
- Drop dough by 1/4 cupfuls (or use an ice cream scoop) 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.
- To make the glaze: In small bowl, combine powdered sugar, vanilla and enough milk for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm.
- Add in a few cinnamon chips if you can find access to those wonderful treasures.
- I like to whisk in a little bit of cream cheese to the glaze to make it more like a true cinnamon roll glaze.
- Nutritional Information per 1-scone serving: Calories: 307, Fat: 16.8g, Saturated Fat: 10.2g, Sugar: 14.6g, Fiber: 1.4g, Protein: 14.2g, Cholesterol: 57.3mg, Carbohydratesg: 35.6g
- Weight Watchers POINTS per scone: Freestyle SmartPoints: 10, Points Plus Program: 9 Old Points Program: 7