This past Sunday evening, I drove over to visit my best friend. We wandered into the backyard, weaving around their sweetly energetic dog, to settle back into cushioned lawn chairs and soak up the last few rays of spring sunshine before it disappeared behind the treetops.
She talked about her new job at an upscale bakery in town and how they mix up everything from scratch: cupcakes, cookies, scones, muffins, bread, wedding cakes, and even donuts! I must admit, I’m slightly jealous… Baking all morning, then watching as customers walk through the door and point at the case at something I helped create and seeing their eyes light up with delight? My heart would melt all day long!
However… I just don’t know that I could set my alarm for 3 am every morning and collapse into bed at 7 pm when the sunlight still peeked through my curtains. Waking up to the stars and falling asleep with blue skies? My brain would take a long time to get used to that!
My sweet friend figured out a system that works for her, which includes a big mug of coffee on the drive to work (practically a necessity for anyone waking up before the birds start chirping!) along with a healthier portable breakfast to nibble on. She usually sticks with muffins (these and these are two of her favorites!), but…
Because we’re basically two peas in a pod and chocoholics for life, I thought I’d change her muffin monotony by dropping off these Healthy Chocolate Chip Scones! Soft, tender, and packed full of rich chocolate chips… That’s definitely a perfect way for the two of us to start the day!
For step-by-step photos, look beneath the recipe!
Traditionally, scones are one of the least healthy breakfast pastries out there. Chock full of butter and heavy cream, they’re certainly moist… And a calorie bomb to boot! But I have one simple trick up my sleeve that keeps these healthier scones just as tender with just 2 tablespoons of butter in the entire batch. Yes, 2 measly tablespoons! Can you guess my trick?
It’s Greek yogurt! (Did you guess correctly??) Greek yogurt is my favorite ingredient in healthier baking. It’s a true powerhouse: it provides the same moisture and texture as excess butter or oil, and it adds a protein boost too! We’ll use ½ cup of plain nonfat Greek yogurt in these, and countless readers have agreed that it makes the scones much better than those dry, crumbly ones offered in grocery store bakeries!
To keep these scones clean-eating friendly, we’ll stick with white whole wheat flour (regular or whole wheat pastry work too!) and sweeten them with maple syrup. Just a touch though! The scones I grew up eating were never overly sweet, so that’s the way I make mine. If you prefer a little more sweetness, add another tablespoon of maple syrup and decrease the milk by the same amount.
And of course… The chocolate chips! I love mini’s because they ensure you get a little chocolate in every bite. (What can I say—I’m a chocoholic!) I save some to press into the tops too for a pretty presentation. All of those polka dot chocolate chips are just begging you to take a scone!
And I completely agree with them. You definitely deserve one! 😉 And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy chocolate chip scones!
| Healthy Chocolate Chip Scones | | Print |
- 1 ½ cups (180g) white whole wheat flour or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 tbsp (28g) unsalted butter, very cold and cubed
- ½ cup (120g) plain nonfat Greek yogurt
- 3 tbsp (45mL) pure maple syrup
- 3 tbsp + 2 tsp (55mL) nonfat milk
- 1 tsp vanilla extract
- 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, 3 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.
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.
{clean eating, gluten-free, low fat, low calorie}
Start by combining the dry ingredients in a large bowl. Unlike cookies and muffins, scones only require one bowl—fewer dishes to wash!
Make sure your butter is very cold. The colder it is, the more tender your scones will be. I usually cut my butter into cubes before measuring any of the dry ingredients and place the cubes back into the fridge to chill until I’m ready to mix them in.
Cut in the butter until the mixture resembles fine crumbs. Since we only use 2 tablespoons of butter, the crumbs won’t be as large as with traditional recipes that use anywhere from 8-16 tablespoons. Then mix in the rest of the ingredients to form the dough.
Turn the dough out onto a baking sheet lined with a silicone baking mat or parchment paper. (Easier clean-up!) Shape it into a large circle, about ¾” tall. Brush the tops with milk to create that characteristic crisp outer crust; then slice the circle into 8 triangles. Press the remaining chocolate chips on top, slide the pan into the oven, and wait as patiently as you can for the scones to turn golden!
Is there a way to approximate the amount of carbohydrates per serving? I suppose I can take a crack at it.
Gluten is making my diabetic hubby gain weight! So eager to try this as a gluten free, low carboffering.
Thanks, they look amazing.
Have you ever tried dried blueberries with this recipe, instead of choc chips?
I just made it today and it was SO delicious! Thank you for sharing!
I’m so happy to hear you enjoyed these scones, Sarah! We actually have a blueberry scone recipe to use! It calls for fresh berries, but you can absolutely use dried blueberries! I’d recommend using ⅓ cup instead, and I’d also recommend hydrating them first. It’s what I do almost every time I bake with dried fruit, and I think it makes a big difference! To do so, add them to a microwave-safe bowl, and pour water on top until they’re completely covered. Seal plastic wrap over the top (or place a lid or plate on top), and microwave the bowl on high for 1 minute. Then let the bowl sit while mixing together the scone dough (or for 10-15 minutes), still with the plastic wrap or lid on top, before thoroughly draining any remaining liquid and adding the hydrated blueberries to the dough. I love how this little trick makes dried fruit really soft and juicy! We’d love to hear what you think if you decide to try the blueberry scones too! 😉
Just wondering if this can be made using a kitchen aid and if so what order should things go??? I’m looking forward to trying this thank you!!
We really appreciate your interest in these scones! We haven’t personally tried using a KitchenAid or other stand mixer for these scones, so I’m not entirely sure. We would suggest using the method in this recipe with a pastry cutter or fork like Amy did in the video above the recipe to achieve the best texture. Using the paddle on a stand mixture would likely not give you the same result. We’d love to hear what you think if you decide to try this recipe! 😉
Just made them and they’re soo light and delicious!
I’m so happy you enjoyed these scones, Xhulja! Thank you so much for taking the time to let us know. It really means a lot! 🙂