Cinnamon Yogurt Scones

Today is the last day to enter to win the King Arthur Flour and Red Star Yeast giveaway, if you haven’t entered, click the link above and head over and leave a comment.  It’s that easy.  

One of the items that I’m giving away is a sack of Cinnamon Flav-R-Bites from King Arthur Flour and let me just say, they are pretty cool.

I used them in my favorite scone recipe and they were a huge hit with the family.  It’s easy to add a cinnamon packed punch to any recipe with the Cinnamon Flav-R-Bites.  I imagine they’d be great sprinkled over sweet roll dough for a flavorful new way to make cinnamon rolls.  But this scone recipe…well it’s easy to make and always a crowd pleaser.

I typically use sour cream in this scone recipe but decided to use the new Tillamook Light Vanilla Yogurt instead and it was a great addition.  I may never go back to sour cream again.  If you haven’t tried the new light yogurts, I’d definitely recommend them.  They are quite tasty!

Cinnamon Yogurt Scones

An easy recipe for quick scones using cinnamon flav-r-bites and light yogurt.
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Ingredients
2 cups unbleached all purpose flour
1/3 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled, cut into 1/2″ cubes
1/3 cup Cinnamon Flav-R-Bites (or 1 teaspoon ground cinnamon)
1 6 oz container Tillamook Light Vanilla Yogurt
3 tablespoons heavy cream

Instructions

1. Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper and set aside.
2. In a medium bowl add the flour, brown sugar, baking powder, baking soda and salt.  Mix lightly with a whisk.  Add the butter and use a pastry cutter or your hands to mix in the butter to make a coarse meal.  Add the cinnamon bites and stir to combine.  Add the yogurt and heavy cream and mix just until the dough begins to come together.  Turn out onto a lightly floured board or counter.  Pat the mixture together to make an 8 inch circle.  Use a bench scraper or long knife and cut into 8 wedges.  Place on prepared baking sheet.
3. Bake 14-16 minutes or until the scones are lightly browned and a tester comes out clean.  Cool slightly and devour.