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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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150 calorie, low fat cinnamon bun scone Ingredients:
1 1/2 cups whole wheat flour |
1/2 cup all purpose flour |
1 cup old fashioned oats (not instant) |
6 tablespoons light brown sugar |
1 tablespoon baking powder |
1/4 teaspoon salt |
1/2 cup unsweetened applesauce |
3/4 cup almond breeze, unsweetened |
1/4 cup egg beaters |
1 teaspoon vanilla |
2 teaspoons ground cinnamon |
for icing |
3/4 cup powdered sugar |
1 1/2 teaspoons cinnamon |
3 teaspoons almond breeze |
Directions:
1. Preheat the oven to 425 degrees and spray a baking sheet with nonstick cooking spray or line with parchment paper.
2. In a large bowl, combine the flours, oats, sugar, baking powder, cinnamon and salt and mix well.
3. In a separate bowl, combine the applesauce, milk, egg and vanilla and whisk until well blended.
4. Add the wet ingredients to the dry ingredients all at once and stir with a fork or rubber spatula until dry ingredients are moistened. If desired, fold in pecans.
5. Drop the dough by 1/4 cupfuls about 2 inches apart on the baking sheet. Bake for 11 to 13 minutes, or until golden brown. Remove the scones to a wire rack to cool for at least 5 minutes.
6. While the scones are cooling, make the icing; drizzle or spoon icing over the top of the warm scones.
7. ICING:
8. 3/4 cup powdered sugar
9. 1 1/2 teaspoons cinnamon
10. 3 teaspoons milk
11. Combine the powdered sugar, cinnamon, and milk (1 teaspoon at a time until you reach the desired consistency) and mix until smooth.
12. This icing is very sweet - a little bit goes a long way. You can keep it covered for up to a week in the fridge to use as you would like. If you make a big batch of muffins or scones to freeze, be sure to add the icing right before you eat them. If you add it before freezing, it will all melt off when you reheat it.
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