So… Remember when I mentioned complained about the 110° heat wave? And rolled out these chocolate chip cookie dough bites to stop myself from switching on the oven? Well, I went through two batches in two days trying (and failing) to satisfy my cookie-slash-cake-slash-any-baked-good cravings.
I couldn’t help it. I gave in. I turned on the oven.
(It was either that or become a freckly cookie dough ball like Violet the Blueberry from “Willie Wonka!”)
On the last scorching hot day, I set my tiny convection toaster oven to 425° (see? I didn’t lose all of my marbles!) and pulled out my secret stash of mini M&Ms. If I was going to bake, it needed to contain chocolate! They tie-dyed the dough into a rainbow of splotches, giving them a cute and playful look, which totally would have justified eating three in one sitting…
But instead, I immediately packed up the two prettiest ones in a little bag and drove them downtown. To avoid the afternoon caffeine addicts at the coffee shops, a good friend and I sat inside Jamba Juice to catch up over snacks. After about 5 minutes, I started kicking myself… I should’ve brought along another set because we gobbled up every single crumb of the original M&M scones—without even making a dent in our smoothies!
These are soft and moist with the perfect amount of chocolate. They’re great for breakfast or a mid-afternoon snack!
- Preheat the oven to 425°, and lightly coat a baking sheet with nonstick cooking spray.
- Lightly spoon the flour into the measuring cups. Whisk together with ¼ cup of sugar, baking powder, and salt in a large bowl. Cut in the butter with the back of a fork or two knives. Mix in the yogurt, 4 teaspoons of milk, and vanilla. Fold in 2 tablespoons of mini M&Ms.
- Divide the dough into eight sections, and shape into balls. Place on the prepared baking sheet, and flatten slightly. Press the remaining 2 teaspoons of mini M&Ms into the tops of the scones. Brush the tops with the remaining 1 teaspoon of milk, and sprinkle with the remaining ¼ teaspoon of sugar. Bake at 425° for 12-15 minutes, or until the tops are light golden. Cool on the pan for 5 minutes before turning out onto a wire rack.
Note: Any plain yogurt (regular, soy, etc.) may be substituted for the nonfat Greek yogurt, as well as any milk (lowfat, soy, almond, etc.) for the nonfat milk listed in the ingredients.
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