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This summer we had the opportunity to visit my parents a couple of times. It is always a treat to visit there because my mom takes such good care of us. In all areas, of course, but especially food wise! She loves to cook for others and thinks very intentionally about what people enjoy eating. I know my love of cooking, baking, and feeding people came from her.
One of the things she was very intentional about was my egg allergy. This is a new development for me, and no one in my family has a food allergy. It takes time for everyone in a family (extended included) to get used to avoiding a food entirely. Thinking of my egg allergy, my mom heard of this scone recipe on the back of Hershey’s Cinnamon Chips (similar to white chocolate chips, but with cinnamon flavoring) from my aunt. Low and behold, this recipe didn’t call for any eggs, so she prepared it for breakfast for us while we were there.
And holy cow, I fell in love! I think I had a couple for breakfast that day, and I didn’t have a single regret. I think what really makes this recipe is the cinnamon chips in the dough. They are sweet, but also have a subtle fall flavor, which I absolutely love. After a taste, I knew I had to try to find a way to share them with you all.
The Recipe
The key to this recipe is the cinnamon chips. But these cinnamon chips can be kind of hard to find. I checked all of my local grocery stores and finally found them at Smart and Final after striking out at several others. If you can’t find them by you, these chips can also be ordered from Amazon.
This recipe is actually found on the back of their bag. Hershey’s calls it “Easy Cinnamon Chip Scones,” and nothing could be more true. They take just minutes to throw together. Just some basic mixing, shaping it into a round disc, cutting, and you’re on your way to fresh homemade scones.
After I looked over the recipe, though, my heart sunk a bit. One of the major ingredients was a couple cups of heavy cream. As we all know, heavy cream isn’t light on the fat, but it gives scones their incredible texture and flavor. To try to make things more macro friendly, I decided to try half of the whipping cream and replace the other half with some Greek yogurt. I was pleasantly surprised at how delicious they turned out. It wasn’t quite as good of texture as the original, but it was still very delicious!
Another thing I adapted from this recipe was the serving size. I decided to make these a smaller batch. I don’t know about you, but I don’t love having a ton of leftovers from baked goods. The recipe below creates just 8 scones, which is a perfect amount for a breakfast side on a Saturday morning or to serve when you’re having coffee with a friend.
The Macros
Macros for one scone are 5.3F/23C/2.8P, 156 calories. And yes, that includes the cinnamon glaze! They are light enough that you can sneak one in for a snack, crumble one over a Greek yogurt bowl, or eat with some extra protein for breakfast.
Lighter Cinnamon Chip Scones
Ingredients
- 130 g All Purpose Flour (~ 1 cup)
- 1 tsp baking powder
- 1/8 tsp salt
- 20 g granulated sugar (1 tablespoon + 2 tsp)
- 60 g cinnamon chips, divided (found in the baking aisle, or from amazon. 4 tablespoons)
- 80 ml whipping cream (1/3 cup)
- 50 g Non Fat Greek Yogurt (3 tablespoons + 1 tsp)
- 30 g powdered sugar, sifted
- cinnamon, to taste
- 5 ml almond milk
Instructions
- Preheat the oven to 375 degrees. Spray a cookie sheet with cooking spray.
- In a medium bowl, combine the all purpose flour, sugar, baking powder, salt, and cinnamon chips until well combined. Pour in the whipping cream and the Greek yogurt. Combine until a dough is formed. All of the flour should be incorporated.
- On a piece of parchment paper, lay out the dough. Knead the dough a few times, if necessary, to incoporate all of the flour. Form the dough into a 6 inch disc. Then, divide the dough into 8 slices.
- Place each slice on the prepared pan. Bake at 375 for 15-20 minutes, or until the scones are beginning to brown. Allow the scones to cool for 10 minutes.
- Place 30 g of powdered sugar in a small bowl. Sprinkle with cinnamon and add in enough almond milk to thin to a glaze.
- After the scones have cooled, drizzle the powdered sugar glaze onto the cooked scones. For help drizzling, you can place the glaze in a small sandwich sized plastic bag. Clip off a small corner of the bag and use that to help you drizzle evenly.
