For the scones: 1 1/2 cups flour + more for cutting board
1/2 cup whole wheat flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cream of tarter
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup cold butter, cut into 1/2″ cubes
1/2 cup plain Greek yogurt (sour cream can be substituted)
1/2 cup cinnamon chips
For the glaze: 1/2 cup powdered sugar
1/2 teaspoon cinnamon
1 1/2 teaspoons milk
Preheat the panggangan to 350F. Cover a cookie sheet with nonstick spray, parchment paper or nonstick pad.
In a large mixing bowl, whisk together the dry ingredients (flours, sugar, baking powder, baking soda, cream of tarter, salt and cinnamon).
Cut in butter, using a pastry cutter or fork until the butter is the size of peas.
In a separate bowl, whisk together egg and yogurt. Add to the dry mixture and mix until just combined.
Turn dough out onto floured cutting board. Knead a few times to bring the dough together, and shape into a ball. Gently press down to make the dough into a disc, approximately 8-9″ in diameter. Use a sharp knife to cut (like a pizza) into eight triangles.
Transfer scones to the prepared baking sheet, making sure to space about 2″ apart (they will increase in size as they bake). Bake for 15 minutes or until golden brown. Remove from the panggangan and transfer to a wire rack to cool.
While the scones are cooling, make the glaze by whisking all ingredients together until smooth. Drizzle over completely-cooled scones just before serving and allow the glaze to dry slightly before serving.
Makes eight scones, or four large scones if you prefer. Store the un-glazed scones in an airtight container at room temperature for up to three days. Keep the glaze refrigerated. Or, store the prepared scones in an airtight container in the freezer for up to three months.
*From Buttercream Fanatic