Cinnamon Roll Scones

Cinnamon Roll Scones are scrumptious and just 3 Weight Watchers PP each! This recipe makes Makes 12

Servings 12

Instructions

1. In a large bowl whisk together, set aside
2. 2 ¾ cups of High Protein Buttermilk Pancake Mix, Like Kodiak
3. 1 tbsp of Baking Powder
4. ½ tsp of Salt
5. 3 tsp of Sweetener, I use Lankato Monkfruit
6. In a medium bowl, whisk together:
7. 1 Egg
8. ½ cup of Unsweetened Plain Almond Milk
9. 1/3 cup of Unsweetened Applesauce
10. 4 Tbsp of Lite Butter Spread, I use Parkay 58%, add to pancake mixture, toss to coat, make a well in center and pour in your whisked egg mixture. Using a wooden spoon mix until just combined, if you see extra dry ingredients, add another teaspoon of milk, you want a tacky but not “stick to your hands” kind of dough.
11. In a small bowl combine 3 Tbsp of Cornstarch, 2 Tbsp of Cinnamon, 1/3 cup of Golden Sweetener
12. Set aside, this is your filling.
13. Preheat oven 425 degrees
14. On a lightly floured surface, I used wheat but you can use Pancake mix, flatten out your dough, dust the top if you need to, to a 9” square, it will be about ¾” thick, doesn’t have to be perfect. Sprinkle all the filling mixture, this seems like a lot but after it’s baked you’ll be glad you did. Fold left side to center, then right side on top, like an envelope.
15. You want to roll it out to about 18” long , ¾” thick, cut 6 squares, place on a parchment lined cookie sheet and each cut at a diagonal, 12 scones, gently push them apart just a little before baking. The layers are slippery but baking will seal them together.
16. Bake 12-15 minutes.
17. Mix 2/3 cups of Confectioner’s Sweetener with 2 tbsp of water and drizzle over cooled scones.

Recipe Notes

3 weight watchers PP each
Makes 12