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. 

Print Recipe

Chocolate Chip Scones: Choose your own health level

My basic, reliable, tested scone recipe begins here. You can adjust the flour, sweetener, and mix-ins depending on your mood or what's in your pantry. Of course dark chocolate is my favorite.

I use a food processor with the metal blade attached, but you can use two forks or knives, a pastry blender or your fingers to mix the butter and other ingredients.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Breakfast, Snack

Keyword: healthy, scone

Servings: 8 wedges

Author: Kelly Brakenhoff

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

Best eaten warm. Freeze the scones you don’t eat the first day or two. To reheat, wrap a scone in a paper towel and microwave for 25 seconds for a fresh warm scone any time!

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 an author of eleven books and an ASL interpreter. She divides her writing energy between two series: cozy mysteries set on a college campus and picture books featuring Duke the Deaf Dog. The mother of four young adults and a hunting dog, and grandma to a growing brood of perfectly behaved grandkids, Kelly and her husband call Nebraska home.