Buttermilk scones sweetened just to perfection studded with chocolate chips. Kind of like eating a giant chocolate chip cookie for breakfast… without the guilt.
3/4 cup cold buttermilk
1/4 cup sugar
2 tsp vanilla extract
1 large egg
1 cup all purpose flour (Bob’s Red Mill)
1 cup white whole wheat flour (Bob’s Red Mill)
1 tbsp baking powder
1/2 tsp salt
3 tbsp chilled butter (must be cold) cut into small pieces
3/4 cup chocolate chips
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.
Brush egg white over dough and sprinkle evenly with sugar.
Bake until golden, about 18-20 minutes, depending on your oven. Serve warm.
Yield: 12 servings, Serving Size: 1 scone
Amount Per Serving:
Smart Points: 8
Points +: 5
Total Fat: 8g
Saturated Fat: g