Chocolate Chip Scones
Scone recipes are normally loaded with fat, but not this one!
The flaxseed meal and dark chocolate chips in these scones, make this one of the healthiest low fat breakfast recipes you can make.
I'm always on the lookout for healthy breakfast recipes, especially for the holidays when I know we're going to be eating heavy for dinner. For this scone recipe, I substitute flaxseed meal for part of the butter.
I also use dark chocolate chips (at least 60% cocoa) for an extra antioxidant boost. And I use white whole wheat flour, which offers a nice boost of fiber, but bakes up tender and light, just like all-purpose white flour.
The result is a healthy and kid friendly breakfast recipe you'll make again and again.
Chocolate Chip Scones
- 3-1/2 cups white whole wheat flour
- 1/4 cup white sugar
- 1/4 cup light brown sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 6 Tbsp. ground yellow flaxseed meal
- 6 Tbsp. butter
- 1 large egg
- 1 cup nonfat buttermilk
- 1 tsp vanilla extract
- 3/4 cup dark chocolate chips (such as Ghiradelli 60% cocoa or Nestle 63% dark chips)
Spray a cookie sheet with nonstick cooking spray. In a large mixing bowl, stir together flour, sugars, baking powder, baking soda, salt and flaxseed meal. Cut in butter using two knives or a pastry blender, until mixture resembles coarse crumbs.
In a small bowl, whisk egg, buttermilk and vanilla together. Pour into dry ingredients. Using a fork, stir until dough is moist. Stir in chocolate chips. Turn dough out onto a lightly floured surface, kneading two or three times. Divide dough in half.
Pat each half into a circle, about 6 inches across. Cut dough into 6 wedges. Transfer to the prepared cookie sheet. Bake at 375 on middle rack of oven for 20-22 minutes.
Makes 12 scones
Per serving: 310 calories, 12 g fat, 34 mg cholesterol, 369 mg sodium, 46 g carbohydrate, 6 g fiber, 7g protein, 4% Vitamin A, 0% Vitamin C, 8% calcium, 12% iron
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