|Clean Chocolate Chip Scones|
Yields: 8 scones
- ½ tsp salt
- 2 tbsp (28g) unsalted butter, very cold and cubed
- 1 ½ cups (180g) white whole wheat flour or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- 2 tbsp + 2 tsp (40mL) nonfat milk
- 1 tsp vanilla extract
- ½ cup (120g) plain nonfat Greek yogurt
- 3 tbsp (45mL) pure maple syrup
- 2 ½ tbsp (35g) miniature chocolate chips, divided
- Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, maple syrup, 2 tablespoons of milk, and vanilla. Fold in 2 tablespoons of chocolate chips.
- Shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Gently press the remaining chocolate chips into the tops. Bake at 425°F for 17-20 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
- Notes: Regular whole wheat flour, whole wheat pastry flour, and all-purpose flour may all be substituted for the white whole wheat flour.
- For a gluten-free version, I recommend the following blend: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Many store-bought gluten-free flour blends may be substituted as well, if measured like this.
- Honey or agave may be substituted in place of the maple syrup.
- Any milk may be substituted for the nonfat milk.