Mango Chocolate Chip Scones
A healthy recipe for scones that's perfect for breakfast or tea.
Jan 12, 2007
I use white whole wheat flour in these scones for an extra dose of fiber. The white whole wheat flour is more tender than red whole wheat flour, yet it has the same nutritional profile. If you can't find it, substitute whole wheat pastry flour or all-purpose flour.
If you prefer something with a less citrusy flavor, check out this recipe for chocolate chip scones.
Mango Chocolate Chip Scones
- 1-3/4 cups white whole wheat flour
- 1/4 cup ground flax seed meal
- 1/2 cup brown sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 Tbsp. lemon zest
- 3/4 cup nonfat buttermilk
- 1/4 cup canola oil
- 1 tsp. vanilla extract
- 1/4 cup chopped mango
- 1/4 cup dark chocolate chips (such as Ghiradelli 60% cacao chips)
Preheat oven to 375 degrees. Spray a cookie sheet with nonstick spray. In a large mixing bowl, combine flour, flax seed meal, sugar, baking powder, baking soda, salt and lemon zest. In a small bowl, whisk together buttermilk, oil, and vanilla. Stir wet ingredients into dry. Add mango and chocolate chips.
Turn scone dough out onto lightly floured surface, kneading two or three times. Pat into an 8-inch circle. Cut into 6 wedges. Place on prepared cookie sheet. Bake 20 minutes or until lightly browned.
Serves 6.
Per serving: 374 calories, 15 g fat, 2 mg cholesterol, 55 g carbohydrate, 7 g fiber, 8g protein, 1% Vitamin A, 10% Vitamin C, 17% calcium, 15% iron
