It's hard to believe these chocolate scones are healthy, but they are. That's because we've substituted ground flaxseed meal for part of the butter in this recipe for scones. Flaxseed meal is rich in alpha linolenic acid, an omega-3 fat that is beneficial in reducing cholesterol.
And for added fiber in these scones, one cup of whole wheat flour is used in place of all-purpose flour. For the best results, use white whole wheat flour. It has the exact same nutritional profile as traditional red whole wheat flour (it just comes from an albino strain of wheat), but it tends to bake up a bit more tender.
White chocolate chips give these chocolate scones an ultra-luxurious taste, but if you prefer semisweet or dark chocolate chips, use those. The results will still be fabulous.
Serve these scones with antioxidant smoothes or strawberry smoothies for a satisfying and nutritious breakfast treat the whole family will love.
Double Chocolate Chip Scones
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour or white whole wheat flour
- 1/4 cup light brown sugar, firmly packed
- 3/4 tsp. baking soda
- 2 tsp. baking powder
- 1/3 cup unsweetened dark cocoa powder
- 1/2 cup ground golden flaxseed meal
- 5 Tbsp. butter, cut into small chunks
- 1 large egg yolk, beaten lightly
- 1 8 oz. container plain non-fat yogurt
- 1/2 cup white chocolate chips
Directions:
- Preheat oven to 375 degrees F. Line a baking sheet with a silpat mat or parchment paper. Place the flours, brown sugar, baking soda, baking powder, cocoa powder and ground flaxseed meal in the work bowl of a food processor fitted with a metal blade. Add the butter and pulse several times until the mixture resembles coarse crumbs. Transfer to a large mixing bowl.
- In a small mixing bowl, whisk the egg yolk and non-fat yogurt together until smooth. Pour into the dough in the large mixing bowl and stir until combined. Add the white chocolate chips and mix in with your hands until the dough comes together. Do not overmix.
- Turn out onto a lightly floured cutting board and knead several times until the dough is smooth. Pat the dough into a 9-inch circle and cut into 10 wedges. Place wedges on prepared baking sheet, approximately 1 inch apart. Bake 15 to 18 minutes until the scones are lightly browned on the bottom. Cool and serve.
Makes 10 scones.
Per scone: 269 calories, 12 g fat (7 g saturated fat), 37 mg cholesterol, 36 g carbohydrate, 4 g fiber, 6 g protein, 4% vitamin A, 0% vitamin C, 13% calcium, 11% iron
For more healthy recipes for scones, see also:
 |
 |
