Skinny gingerbread scones
These healthier gingerbread scones contain Greek yogurt instead of heavy cream. Add a maple drizzle on top to pretty them up!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
- 1 and ½ cups (180 grams) whole wheat flour
- 1 and ½ teaspoons baking powder
- 1 Tablespoon (4 grams) ground ginger
- 1 teaspoon (3 grams) ground cinnamon
- ½ teaspoon (2 grams) salt
- 2 Tablespoon (28 grams) unsalted butter, cold and cubed
- 1 5.3 ounce container plain nonfat Greek yogurt
- 3 Tablespoons maple syrup
- 2 Tablespoons milk of choice
- 1 Tablespoon molasses
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 1/2 teaspoon milk of choice
- 1/2 teaspoon maple syrup
Preheat your oven to 425 degrees F. Line a sheet pan with parchment paper or a silicone mat and set aside.
In a large bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon and salt.
Using a pastry cutter or two forks, cut in the butter until it resembles coarse sand.
Add in the Greek yogurt, maple syrup, milk, molasses and vanilla.
Form into a ball with your hands and divide into 8 equal parts. Form each into a ball and chill in the refrigerator on your prepared baking pan for about 5 minutes.
Remove the pan and brush each scone with a mixture of equal parts milk and maple syrup.
Bake in your preheated oven for about 10 minutes or until the tops turn golden brown.
Allow the scones to cool slightly. Then mix the drizzle ingredients together. If it's too thick, add more milk. If it's too runny, add more powdered sugar. Drizzle this on top of the cooled scones.
Scones should be stored in an airtight container at room temperature and will keep for a few days.
Source: Slightly adapted from Amy's Healthy Baking