cinnamon bun scones with cream cheese icing recipe

I love Facebook! I love to reconnect with old friends, and make new ones. I have written about my high school reunion and how Facebook changed my high school memories, and I have wondered if we are truly honest on Facebook?

Another thing I love about Facebook are the recipes. My friend Chanelle is forever sharing yummy looking recipes. She even has a blog with recipes (which is on my Blog Roll) called The Vegan Virtuos0.

She posted this recipe and (as I usually do) I appropriately healthified it (she vaganizes things), and made them. They were DELICIOUS!!! This recipe was adapted from a recipe found on Recipe Girl.

These also froze VERY well! I made a couple of batches and froze them individually so we could defrost them for a yummy breakfast with a banana! or other fruit!

Cinnamon Bun Scones

Yield: 12 servings (12 scones) Prep Time: 25 min

Cook Time: 13 min

SCONES:
2 cups white whole wheat flour
1 cup old fashioned oatmeal uncooked
8 packets of Truvia (or Stevia) (which is also 1 tablespoon + 3 teaspoon), divided
1 tablespoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) chilled salted butter, cut into pieces
3/4 cup fat free milk
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

GLAZE:
1/2 cup powdered sugar
1/4 teaspoon vanilla
3 to 4 teaspoons nonfat milk

Directions:

1. Place rack in center of oven. Preheat oven to 425°F. Spray 12x 18-inch pan with nonstick spray (I used Pampered Chef baking stone).

2. In a large bowl, combine flour, oatmeal, 6 packets Truvia, baking powder and salt; mix well. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

3. In a small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula just until dry ingredients are moistened.

4. In another small bowl, combine remaining Truvia with the cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture. (Do not blend completely).

5. Drop dough by 1/4 cupfuls (or use an ice cream scoop) 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.

6. To make glaze: In small bowl, combine powdered sugar, vanilla and enough milk for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm.

Source: RecipeGirl.com (adapted from Quaker Oatmeal)