Skinny Choc Chip Scones

Skinny and scones aren’t two words you usually see side-by-side. Luckily, I’m here to fix that.

The buttery, flakiness of a scone usually comes from – you guessed it – butter. This recipe only uses 3 tablespoons of butter for 12 scones, making these practically diet food. Unfortunately, a lot of the scone texture has been lost through minimal butter usage and these scones come out a bit more sponge cake-like than scone-like.

Make sure you go easy on the baking soda and the salt! I originally used 2 teaspoons of baking soda and ½ teaspoon of salt. Even though I’d used unsalted butter, these scones tasted like I’d just fished them out of the sea. My Official Treat Taster’s face was a picture.

I’m sad to say they’re also a little bit on the dry side. Thinking back now, I should have added some Greek yogurt, but that would have taken even more away from the scone texture. I think the lesson is that if you want a low-calorie snack, don’t opt for a scone!

Skinny Choc Chip Scones

Adapted from Skinny Taste

Makes 12

Ingredients

1 1/2 cups all-purpose flour

1 cup whole-wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

¼ cup white sugar

3 tablespoons cold butter

¾ cup milk

2 teaspoons vanilla essence

1 egg

¾ cup chocolate chips

Topping:

1 egg white

2 tablespoons sugar

Recipe

1. Preheat the oven to 400°F. Mix together the 2 flours, baking powder, baking soda, salt and sugar in a bowl.

2. Rub the butter in with your fingertips until breadcrumb sized pieces remain.

3. Mix in the milk, vanilla, egg and chocolate chips.

4. Turn the dough out onto a floured surface and knead a few times. Shape the dough into a circle and use a pizza cutter – or a knife if you don’t have one – to divide the dough into 12 triangles.

5. Lightly whisk the egg white and brush it all over the scones. Sprinkle on the sugar and bake for 18-20 minutes or until golden brown.

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