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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 183.3
  • Total Fat: 7.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 164.0 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.9 g

View full nutritional breakdown of Cinnamon-Almond Scones calories by ingredient
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Cinnamon-Almond Scones

Submitted by: KALORIE-KILLAH

Introduction

Just as delicious as they are quick to make, these scones were a hit with my friends! Smart substitutions for some of the ingredients make this a great breakfast or snack... without the guilt! Lots of fiber and protein for such a delicious treat! Just as delicious as they are quick to make, these scones were a hit with my friends! Smart substitutions for some of the ingredients make this a great breakfast or snack... without the guilt! Lots of fiber and protein for such a delicious treat!
Number of Servings: 16

Ingredients

    For scones:
    2 cups whole wheat flour
    1 cup uncooked oats (quick or regular)
    1/4 cup + 2 tbsp sugar
    1 tbsp baking powder
    8 tbsp margarine
    .75 cup plain light soy milk
    3 tbsp 100% egg whites
    1 tsp pure vanilla extract
    .5 cup almonds, finely chopped
    2 tsp ground cinnamon

    For glaze:
    .5 cup powdered sugar
    3 tsp plain light soy milk
    .25 tsp almond extract

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Directions

Preheat oven to 425 degrees F and lightly spray a cookie sheet with non-stick spray (such as Pam).

In a large bowl, combine flour, oats, .25 cups of sugar, and baking powder. Cut in margarine and mix with a fork or spoon until the mixture looks like coarse breadcrumbs.

In another bowl, combine wet ingredients (milk, egg, vanilla) thoroughly. Add the wet ingredients to the dry ingredients and mix until completely moistened.

In a small bowl, mix the remaining 2 tbsp sugar, 3 tbsp brown sugar, almonds, and cinnamon until combined. Sprinkle the mixture on top of the batter in the large bowl. Gently swirl and fold the dough and almond/sugar/cinnamon mixture but do NOT completely combine!

Drop balls of dough on the cookie sheet and bake for 11-13 minutes or until golden. Move to a wire rack.

While the scones cool, make the frosting. Put the powdered sugar in a small bowl and add the almond extract. SLOWLY add the soy milk until it reaches a liquidy consistency.

Drizzle the frosting over the scones. Serve warm or room temperature... both work!

Makes 16 large scones, 1 scone per serving.

Number of Servings: 16

Recipe submitted by SparkPeople user KALORIE-KILLAH.






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