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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