On this cloudy and rainy afternoon I decided to try a recipe I had found through Pinterest for chocolate chip scones from Skinnytaste.com.
Making these also gave me an opportunity to use my new flour/sugar canisters! I love them. They make baking very convenient.
The scones contain whole wheat flour and very little butter so they are low calorie. My friend Amy Ersland is in town this week from Illinois with her 1 year old daughter, so while Lainey was taking her afternoon nap, we took advantage and baked up some goodness.
The recipe is easy and takes 15 min. or less to prep. (my kind of recipe).
Chocolate Chip Buttermilk Scones
Servings: 12 • Serving Size: 1 scone • Old Points: 4 pts • Points+: 5 pts
Calories: 199.6 • Fat: 8.1 g • Protein: 3.7 g • Carb: 29.8 g • Fiber: 2.3 g • Sugar: 12.8 g
Sodium: 257.4 mg
- 3/4 cup cold buttermilk (I used low-fat buttermilk)
- 1/4 cup sugar
- 2 tsp vanilla extract
- 1 large egg
- 1 cup all purpose flour
- 1 cup white whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp chilled butter (must be cold) cut into small pieces
- 3/4 cup chocolate chips
- cooking spray
- 1 large egg white, lightly beaten
- 1 1/2 tbsp sugar
Preheat oven to 375°. Combine the first four ingredients in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray.
Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in chocolate chips. Add milk mixture, stirring just until moist.
Place dough onto a floured surface and knead lightly four times with floured hands.Form dough into an 9-inch circle onto baking sheet, about 3/4″ thick. Using a knife,cut dough into 12 wedges all the way through. (I made 8 wedges instead)
Brush egg white over dough and sprinkle evenly with sugar. Bake until golden, about 18-20 minutes, depending on your oven. Serve warm.
and enjoy! Amy approves 🙂
And you can’t have scones without some hot tea!