Whole Wheat Cinnamon Bun Scones

I’m back from my second trip away this month.  Being out-of-town has made it hard to cook, bake and take photos so I’m sorry for the delay in-between posts…

My first trip earlier this month was to visit my Grandparents in Ohio two weeks ago, then this weekend I went to Jacksonville to cheer on my best friend as she ran her FIRST marathon!

3 miles to go and looking strong!

It was a whirlwind weekend but she KILLED it and I am SO glad I was there to witness her awesomeness! I am so incredibly impressed and proud of her!  She trained (getting up at 4am on some days to fit in longer runs), ate all the right foods for weeks, and worked SO hard to get ready. She was a bit nervous the day before and hoped for a 4:15:00 race time but ended but blowing that goal way by more than 10 minutes!  She ran so fast that I couldn’t keep up with her to  cheer her on at multiple points in the course and I was on a bike… yes, she was that fast!

To see her training journey and get a race recap visit her blog at: runningandlosing.blogspot.com

Exhausted but happy to be done!

When I got home, I needed to make a quick and easy breakfast for us for the week and these scones were perfect!  They are 100% whole wheat, low is sugar and made lighter and moister by using greek yogurt instead of more milk, butter or oil.

And they taste just like a cinnamon-roll fresh from the oven!

Whole Wheat Cinnamon Bun Scones
2 c whole wheat white flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 c cold butter, cubed
1 large egg, beaten
6 oz plain Chobani greek yogurt
2 tbsp pure maple syrup
3 tbsp skim milk (or almond milk)
1/2 c toasted pecans, cut into small pieces

Preheat your oven to 400 degrees.

In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg.  Cut the cold butter into small pieces then either using a pastry cutter or fork, blend the butter into the flour until it is in even smaller pieces (size of peas or smaller).

In a separate bowl, combine the egg, yogurt, maple syrup, and milk and whisk to combine.  Pour this mixture into the flour mixture and mix until just combined (do not over mix).  Add the pecan pieces and fold them in.

Dump the dough onto a piece of wax or parchment paper.  Lightly flour your hands and flatten the dough into a rectangle (about 1/2 – 3/4″ thick).  Cut the rectangle into 9 pieces.  Place the pieces onto a parchment lined cookie sheet and bake at 400 degrees for 15-17 minutes or until lightly browned.

AND one more thing…make sure to check out a fellow blogger’s spread the love project: Operation Snail Mail! This is an awesome idea and we could all use a little love before February ends!  Please take a moment and join this love mission!