Select Outdoor Kitchens

Your Choice for Outdoor Living

  • Home
  • About Us
  • Cooking 101
  • Recipe
  • Contact
post

LOW-FAT CHOCOLATE CHIP SCONES

October 6, 2020 by Michael Moore Leave a Comment

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.

Low-Fat Chocolate Chip Scones | FreeingImperfections.com

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.

Scones cut into triangles

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?

Filed Under: Recipe

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Copyright © 2021 · Tapestry Child Theme on Genesis Framework · WordPress · Log in