Happy Friday!
I dunno about you, but it has been a very long week for me. Work was crazy, I didn’t get enough rest, and it got pretty cold again yesterday which is getting kind of old.
Thankfully, I did some Sunday food prep over last weekend and had some easy go-to breakfasts already made. Anything that makes my morning easier these days is a winner in my book. Over the weekend, I didn’t make my usual bakery run that I’ve been sharing the past few weeks, but I still had the craving for a bakery-like treat.
Scones are one of my favorite things since childhood since my mom (hi mom!) always made the best currant English tea scones. I’d been meaning to try a recipe for chocolate chip scones for a while now. They are nothing like my mom’s, but still good for a quick breakfast or can double as a healthier dessert.
Ingredients:
- 1/2 cup whole wheat flour
- 1/2 cup white flour
- 1/2 cup oats
- 3 tablespoons sugar
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- couple dashes of cinnamon
- 2 tablespoons butter, softened
- 1/4 cup 0% fat plain Greek yogurt
- 1 egg
- 1/2 tsp. vanilla extract
- 1/3 cup chocolate chips, mini or full size
Directions:
1. Preheat oven to 400 degrees.
2. Mix all dry ingredients except chocolate chips together in a bowl or mixer. Fork in the butter or toss into dry ingredients in mixer. Mix until butter and dry mixture is crumbly together.
3. Add the wet ingredients: yogurt, egg, and vanilla. Then add the chocolate chips.
4. Flour a cutting board or flat surface. Place all the dough, which will be crumbly, on the cutting board and flatten. Roll the dough into a half in thick round. Cut the dough into triangles, like so.
5. Grease a baking sheet. Place triangles a few inches apart. Bake for 13-15 minutes. Do not overbake or they will become hard/crumble apart.
Enjoy!
And enough these scones are what I would consider mini, they are not too shabby in size.
Although, just one scone is not quite enough for breakfast. Maybe two and some coffee, or my recent favorite that I shared on Instagram yesterday: ricotta cheese, strawberries, and almonds on the side. Verrrry tasty. My perfect “cafe at home” breakfast
Have a tasty weekend!
Questions for You:
- Would anyone be interested in almond cranberry snack bars and/or easy zucchini, tomato & cheese pasta recipes? Let me know and I’ll share them soon!
- Favorite breakfast from the week?
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