Scones are back!
Before March I had carefully avoided sugar and refined grains like white flour and pasta. My eating plan is mostly off the rails now, although living in sweatpants for 60+ days means never having to admit your jeans won’t button. This week I made my first batch of scones in about two years!
They were so delicious, I thought you might like to try them too.
Chocolate Chip Scones: Choose your own health level
Ingredients
- 2 cups All-purpose flour or whole wheat flour
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- 1/3 cup Sugar I use sweetener
- 2 tablespoons Ground flaxseed optional, but healthy
- 1 teaspoon Cinnamon
- 1 teaspoon Ground ginger
- 4 tablespoons Cold Butter
- 1/3 cup Plain Greek yogurt Whole fat is creamier, but any kind works
- ½ cup Unsweetened almond milk or skim milk or buttermilk
- 1 cup Dark chocolate chips any kind of baking chips work
Instructions
- Preheat oven to 350 degrees. Spray a baking sheet or scone pan with cooking spray. In the food processor bowl, add dry ingredients and butter. Process for 30 seconds.
- **Note if hand mixing: In the first step, make sure the butter is cut into tiny bits throughout the flour. After that, you can use a wooden spoon to stir the remaining ingredients just until a ball forms.
- Add the yogurt, almond milk and chocolate chips to the bowl and process in short bursts for 2-3 seconds. Tricky part: Depending how wet the dough is, you can easily overmix it. You want a crumbly ball that just barely sticks together. Too much, and you have a sticky chewy mess. Not enough, it’s too dry and won’t form together. (If yours is so dry it won't mix into a ball, I use an extra tablespoon of milk until it forms a ball.)
- Dump the dough onto a floured board, knead the batter a few times until it forms into a ball. You may have to add flour to your hands, the board and the dough. Form dough into a circle roughly 10" diameter and 1" thick. Cut into 8 wedges. (These lovelies are fairly large.) Place the scones on a baking sheet or scone pan. I sprinkle them with cinnamon sugar before placing them in the oven for 18-20 minutes, until golden brown. Allow to cool on a rack for a few minutes. Carbs are little slices of happiness! Enjoy, friends!
Notes
If you don’t want to use a knife to score scones before baking, use these pans to form them into neat triangles. These heavy-duty pans are also good for cornbread or bar cookies.
If scones are your thing too, you might like my most requested recipe for Apple Cinnamon Chip Scones.
Take care and be well, friends!
Kelly Brakenhoff is the author of 15 books and a seasoned ASL interpreter. She splits her writing energy between two series: cozy mysteries set on a college campus and children’s books featuring Duke the Deaf Dog.
Parents, kids, and teachers love the children’s books and activity guides because they introduce ASL and the Deaf community through fun, engaging stories. And if you enjoy a smart female sleuth, want to learn more about Deaf culture, or have ever lived in a place where livestock outnumber people, the Cassandra Sato Mystery series will have you connecting the dots faster than a group project coming together the night before it’s due.
A proud mom to four adults, head of the dog-snuggling department, and grandma to a growing brood of perfectly behaved grandkids, Kelly and her husband call Nebraska home.