Featherlight Cinnamon Sugar Scone recipe

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This Featherlight Cinnamon Sugar Scone recipe is perfect on crisp fall mornings with a pumpkin spice coffee, or anytime for a fall or winter snack.

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For the filling:

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In a medium bowl combine the flour, baking powder, baking soda, and salt.
With a pastry cutter, cut in the cubed butter.
In a smaller bowl combine the egg, vanilla yogurt, and vanilla extract.
Add the wet ingredients to the dry and stir just to combine.
The mixture will be think, like a biscuit dough.
Turn the dough out onto a floured surface.
Kneed about 6 to 8 times and roll out into a 9 inch circle.
Combine the cinnamon and the sugar, you can change the proportions. (add more cinnamon or less sugar)
Sprinkle all but 2 teaspoons of the cinnamon sugar mix on to the round of dough.
Then very lightly fold over the dough to get the cinnamon sugar mixture inside the scone, and reshape in to a round.
Cut the dough in 8 wedges and separate on an ungreased baking sheet.
Brush to top of the dough with the milk and lightly sprinkle the remaining cinnamon sugar on top.
Bake 425° for 12 to 15 minutes until golden on top.

The original recipe came from a older cookbook magazine from Taste of Home. I added the cinnamon and sugar and that is our son’s favorite flavors.