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Cinnamon Roll Scones

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.

5 from 1 reviews

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.

Ingredients

Scale
  • 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
  • 12 Tbsp powdered sugar, depending on desired sweetness

Instructions

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.

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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