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.
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.
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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