Gingerbread Scones
Enjoy these skinny and super yummy holiday treats with your friends and family.
Servings: 8 people
Calories: 259kcal
Ingredients
- 2 to 3 cups white whole-wheat flour
- 1 tablespoon baking powder
- 1/3 cup coconut sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 5 tablespoons unsalted butter cold
- 1/2 cup skim milk
- 1/2 cup Greek yogurt nonfat, plain
- 1/3 cup black strap molasses optional sorghum molasses
Icing
- 1 teaspoon maple syrup
- 1/4 teaspoon vanilla extract
- 1 tablespoon Greek yogurt nonfat, plain
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine the flour, baking powder, coconut sugar, ginger, cinnamon, and cloves. Note: add 2 cups flour, then add a little at a time until it makes a cookie dough-like consistency.
- Grate the butter on a box grater and mix it into the flour with your hands until the mixture resembles lumpy, wet sand.
- Gently mix in the molasses, 1/2 cup of the yogurt, and milk. Once the mixture comes together, turn out the dough onto a floured work surface and gently knead it using your hands until the dough comes together.
- Form the dough into a large circle about 1-inch deep. Cut the circle into 8 equal slices.
- Place the slices on the prepared baking sheet and bake for 15 minutes, until lightly browned on the outside. A toothpick inserted into the center of the scone should come out clean.
- Meanwhile, make the drizzle by whisking together the remaining tablespoon of Greek yogurt, maple syrup, and vanilla extract in a small bowl. Transfer the mixture to a pastry bag.
- Allow the scones to cool for 10 minutes before drizzling the glaze over the scones.
Nutrition
Serving: 1scone | Calories: 259kcal | Carbohydrates: 43g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 163mg | Fiber: 3g | Sugar: 21g |
| SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11