Cinnamon Oat Scones Lighter Recipe
Start your day on a wholesome and flavorful note with this Cinnamon Oat Scones Lighter Recipe—a healthier twist on classic scones that doesn’t skimp on taste or texture. Made with nutrient-rich whole wheat flour, hearty rolled oats, and naturally sweetened with brown sugar and unsweetened applesauce, these scones offer a perfect balance of warmth and subtle sweetness. Infused with fragrant ground cinnamon and complemented by optional add-ins like crunchy walnuts or pecans, they’re delicately tender yet satisfyingly hearty. With no butter and the addition of non-fat Greek yogurt, this recipe is as light as it is nourishing. Ready in just 30 minutes from start to finish, these guilt-free treats make for an ideal breakfast or snack, best enjoyed with a mug of tea or coffee.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 cup Rolled oats
- 1 tablespoon Baking powder
- 2 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.25 cups Brown sugar
- 0.25 cups Unsweetened applesauce
- 0.5 cups Plain Greek yogurt (non-fat)
- 1 teaspoon Vanilla extract
- 3 tablespoons Skim milk
- 0.25 cups Optional: Chopped walnuts or pecans
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, ground cinnamon, salt, and brown sugar. Mix well to ensure the dry ingredients are evenly distributed.
In a separate medium-sized bowl, whisk together the unsweetened applesauce, Greek yogurt, vanilla extract, and skim milk until smooth and well incorporated.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together using a spatula or wooden spoon. Be cautious not to overmix; the dough will be slightly sticky.
If desired, fold in the chopped walnuts or pecans for added texture and flavor.
Lightly flour a clean work surface, then transfer the dough onto it. Gently pat and shape the dough into a round disc about 1 inch thick.
Using a sharp knife or a bench scraper, cut the disc into 8 even wedges (like a pizza) and carefully transfer them to the prepared baking sheet, leaving about 1 inch between each scone.
Bake in the preheated oven for 12-15 minutes, or until the scones are lightly golden and firm to the touch.
Remove the scones from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy as-is or with a light drizzle of honey or a smear of low-fat cream cheese.
Nutrition Facts
Calories |
1414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2026 mg | 88% | |
| Total Carbohydrate | 248.7 g | 90% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 48.9 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 389 mg | 30% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1592 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
