Snickerdoodle Scones

• 1/2 cups Greek Yogurt, Plain Or Vanilla
• 1/4 cups Egg Substitute Or 1 Egg
• 1 cup White Whole Wheat Flour
• 1 cup Whole Wheat Pastry Flour
• 1/2 cups Sugar (I Used Presweet Tagatose)
• 3 teaspoons Baking Powder
• 1/8 teaspoons Cream Of Tartar
• 2 teaspoons Cinnamon, Ground
• 1/2 cups Unsalted Butter (I Used Brummel And Brown Margarine)
• FOR THE CINNAMON-SUGAR TOPPING:
• 1/4 cups Sugar (I Used Presweet Tagatose)
• 1-1/2 teaspoon Ground Cinnamon

1. Preheat the oven to 350u0b0F.
2. In a small bowl, whisk together yogurt and egg. Set aside.
3. In a large bowl, mix together the flours, sugar, baking powder, cream of tartar, and cinnamon until combined. Add butter and mix until butter is in small pea size pieces, using a fork or your hands (I used my hands).
4. Fold the yogurt mixture into the flour mixture until just combined.
5. Transfer dough to lightly floured work surface. Knead dough 6 to 8 times, until it just holds together. Divide dough in half and form each piece of dough into a circle, about an 1" thick, and maybe 6 - 8" wide. Transfer to prepared baking sheet.
6. Mix the sugar and cinnamon for the topping. Sprinkle dough with cinnamon sugar topping.
7. With a sharp knife or pizza cutter, cut each of the pieces of dough into 8 wedges, making 16 wedges. Bake 15 to 18 minutes until golden brown. Transfer to a wire rack to cool.
8. Adapted from Better Homes and Gardens.

greek yogurt, ubc, flour, whole wheat pastry flour, sugar, baking powder, cream of tartar, cinnamon, unsalted butter, cinnamonsugar, ubc, ground cinnamon

Taken from tastykitchen.com/recipes/breads/snickerdoodle-scones-2/ (may not work)