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Cinnamon Roll Scones

Preparation 00:05 Cook Time 00:12 Serves 4 scones or 6 mini scones     adjust servings

These Small Batch Cinnamon Roll Scones are perfect for a weekend breakfast or brunch. They're bursting with cinnamon flavor and topped with a delicious yogurt drizzle.


  • 3/4 cup white whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 3 Tbsp butter, cubed
  • 1/4 cup siggi's 4% vanilla yogurt
  • 3 Tbsp milk
  • 1/2 cup siggi's plain 4% yogurt
  • 1- 2 Tbsp powdered sugar, depending on desired sweetness


Preheat oven to 400 degrees F.
In a bowl, combine flour, baking powder, baking soda and cinnamon.
Add butter and cut in using a pastry blender or two knives until mixture resembles a course meal.
Add yogurt and mix until just combined.
Place on a baking sheet lined with parchment paper.
Use the sides of the parchment paper to shape dough into a circle about an inch thick.
Cut into 4-6 wedges and gently separate so there is space between the wedges.
Bake at 400 degrees F for 12-14 minutes.
Remove from oven and let cool.
Mix plain yogurt and powdered sugar until desired sweetness is reached. Scoop into a ziploc bag, cut off the corner and pipe over scones.


Recipe Notes

Wait to top with frosting until just prior to serving.
If desired you could spread on the frosting with a knife instead of piping.

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