I’m a BIG morning person.
That’s how I was raised to be. My parents wake up at 4:30, and walk our four huskies at 5:00 in the dark (during the winter, I think people would mistake them for Alaskan hunters who got lost). During school, I workout at 3:45 because honestly, that’s the only time I have to do it. My natural waking up time is 7:15-7:30. I’m the person at sleepovers that falls asleep at 11:00, wakes up at 7:15, and spends the next two hours talking to the parents because she’s bored.
I love being a morning person. I feel like I’m so much more productive if I wake up early. For example, it’s currently 10:43, and I’ve already worked out, had my coffee and breakfast, and written a blog post! To me, the best things about being a morning person is getting to truly enjoy my coffee and make a great breakfast. I’d say these scones justify a “great” breakfast.
I’ll be honest here: I’m not a big scone person. That title goes to my father, who is a DIE HARD scone person. Growing up, my mom would make him batches of M&M scone’s, and he’d devour them in three days. But, I do enjoy a scone here and there, especially on lazy days. Now that it’s summer, I have these “lazy days” way more than I’d like to admit, but at least I get to enjoy these scones!
Cinnamon sugar is an incredibly underrated flavor for any pastry of sorts. Cinnamon sugar donuts have always been a favorite of mine, and if I’m offered a cinnamon sugar bagel, you better bet I’m taking it. So, I thought: why the heck not make that combo is scone form?! To me, scones are considered a fancy breakfast, and cinnamon sugar is a fancy combo. Thus, I’m a fancy person and have truly turned into my grandma. That’s besides the point. YOU NEED TO MAKE THESE. So, grab a cup of coffee and whip these up ASAP!
- 2 cups white whole wheat flour
- 2 tsp cinnamon
- 1 tsp baking powder
- Pinch of sea salt
- ¼ cup coconut sugar + 1 tbsp for topping
- 1 egg
- ¼ cup greek yogurt (I used 2%)
- ⅔ cup almond milk
- ¼ cup solid coconut oil
- In a bowl, combine your dry ingredients and stir together to ensure there are no clumps.
- Fold in the solid coconut oil to the dry ingredients, and stir together.
- In a separate bowl, whisk together all your wet ingredients. Once whisked, create a hole in the center of the dry ingredients, and pour in the wet ingredients.
- Fold the dry ingredients and wet ingredients together. You'll find this is a thick batter, which is normal.
- Spray a baking sheet with cooking spray, and place about 3 tbsp of the batter on the pan. Flatten it out with the palm of your hand.
- Continue doing this until the batter is gone. Sprinkle the extra tbsp coconut sugar over the scones, and more cinnamon.
- Bake at 350 for 20 minutes. At about the fifteen minute mark, stick a tooth pick in to see if it comes out clean. If it does, then you know it's ready.
- Once ready, take out of the oven, let cool for a few minutes, and enjoy!
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