So I’m personally not really into scones – especially for breakfast. I need some major protein to kick off my day and usually opt for an egg white sammie with some veggies on top. Mike on the other hand is digging them, so I’ve been experimenting with flavors and lightened-up recipes.
Gina over at Skinnytaste created this recipe that I tweaked slightly – it was incredibly easy! Enjoy.
Low-Fat Cinnamon Raisin Scones
Adapted from Skinnytaste.com.
- 3/4 cup cold buttermilk
- 1/4 cup sugar
- 2 tsp vanilla extract
- 1 large egg
- 1 cup all purpose flour
- 1 cup white whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp chilled butter (must be cold) cut into small pieces
- 3/4 cup raisins
- 1 cup powdered sugar
- 1 tbsp milk
- Cinnamon to taste
Preheat oven to 375°. Combine the first four ingredients in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray.
Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use two knives, until the mixture in crumbly. Gently fold in raisins. Add milk mixture, stirring just until moist.
Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 9-inch circle onto baking sheet, about 3/4″ thick. Using a knife,cut dough into 12 wedges all the way through.
Bake until golden, about 18-20 minutes, depending on your oven.
While the scones bake, mix together the milk, cinnamon and powdered sugar to make the glaze.
Cool completely. Frost with cinnamon glaze.