Modified Cinnamon Scones Recipe

Name: Modified Cinnamon Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fat free sour cream; 1/2 teaspoon baking soda; 2 cups whole wheat flour; 1/2 cup Splenda granular; 1 tablespoon sugar; 1 teaspoon baking powder; 1/8 teaspoon cream of tartar; 1/2 teaspoon salt; 1/2 cup butter, frozen; 1/4 cup egg white; 1/3 cup non-fat soymilk; 2 teaspoons cinnamon

Servings: persons

1/2 cup fat free sour cream
1/2 teaspoon baking soda
2 cups whole wheat flour
1/2 cup Splenda granular
1 tablespoon sugar
1 teaspoon baking powder
1/8 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup butter, frozen
1/4 cup egg white
1/3 cup non-fat soymilk
2 teaspoons cinnamon

1
Preheat oven to 350u00b0F.
2
Line cookie sheet with parchment paper.
3
Combine sour cream and baking soda in small bowl and set aside.
4
Mix flour, Splenda, sugar, baking powder, cream of tartar and salt in a large bowl.
5
Be sure butter is frozen solid and grate it into flour mixture; stir to have mixture resembling fine breadcrumbs.
6
Mix egg white, soy milk, and sour cream mixture. Add cinnamon and combine well.
7
Gently stir into flour until moistened.
8
Drop blobs of dough onto cookie sheet and sprinkle with additional Splenda-cinnamon mix, if desired.
9
Bake for 25-30 minutes.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup fat free sour cream, 1/2 teaspoon baking soda, 2 cups whole wheat flour, 1/2 cup Splenda granular, and more.

Yes, Modified Cinnamon Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Modified Cinnamon Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions