Skinny Chocolate Chip Scones

skinny-chocolate-chip-scones

My new favorite scone! All the deliciousness without the guilt! These soft buttermilk scones are topped with chocolate for a pop of sweetness.

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Preheat oven to 375. Spray baking sheet with cooking spray.

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With a whisk, combine the buttermilk, 1/4 cup sugar, vanilla, and whole egg in a medium bowl. Stir to combine and set aside.If you don’t have buttermilk, you can make it easily by using lemon juice. Place a tablespoon of lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line. Let it sit about 5 minutes. If you have heavy cream in the fridge, even better!

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In a large bowl, combine flour, baking powder, and salt.

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Cut in chilled butter using 2 forks until the texture resembles coarse crumbs. Gently fold in chocolate chips.

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Add milk mixture into flour, stirring until just combined.

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Place dough onto a floured surface and knead lightly 4 or 5 times with floured hands. Form dough into an 9 inch circle onto baking sheet, about 3/4 inch thick. Using a floured knife, cut dough into 12 wedges all the way through.

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Brush egg white over dough and sprinkle evenly with sugar.

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Bake until golden, about 17-20 minutes. Serve warm.

Skinny Chocolate Chip Scones
My new favorite scone! All the deliciousness without the guilt! These soft buttermilk scones are topped with chocolate for a pop of sweetness.
Servings
12 scones
Servings
12 scones
Skinny Chocolate Chip Scones
My new favorite scone! All the deliciousness without the guilt! These soft buttermilk scones are topped with chocolate for a pop of sweetness.
Servings
12 scones
Servings
12 scones
Ingredients
  • 3/4 cup buttermilk cold
  • 1/4 cup sugar
  • 2 tsp vanilla
  • 1 egg
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3 tbsp butter cold, cut into pieces
  • 3/4 cup chocolate chips
  • 1 egg white lightly beaten
  • 1 1/2 tbsp sugar
Instructions
  1. Preheat oven to 375. Spray baking sheet with cooking spray.
  2. With a whisk, combine the buttermilk, 1/4 cup sugar, vanilla, and whole egg in a medium bowl. Stir to combine and set aside.
  3. In a large bowl, combine flour, baking powder, and salt.
  4. Cut in chilled butter using 2 forks until the texture resembles coarse crumbs. Gently fold in chocolate chips.
  5. Add milk mixture into flour, stirring until just combined.
  6. Place dough onto a floured surface and knead lightly 4 or 5 times with floured hands. Form dough into an 9 inch circle onto baking sheet, about 3/4 inch thick.
  7. Using a floured knife, cut dough into 12 wedges all the way through.
  8. Brush egg white over dough and sprinkle evenly with sugar.
  9. Bake until golden, about 17-20 minutes. Serve warm.
Recipe Notes

If you don't have buttermilk, you can make it easily by using lemon juice. Place a tablespoon of lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line. Let it sit about 5 minutes. If you have heavy cream in the fridge, even better!

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