Clean Chocolate Chip Gingerbread Scones
Yields: 8 scones
 
These tender scones are perfect for chilly winter mornings! With their warm cozy spices and lots of melty chocolate, they always disappear quickly. If you have any leftovers, they’ll stay fresh for at least 5 days if stored in an airtight container in the refrigerator.
  • 1 ½ cups (180g) whole wheat or gluten-free* flour (measured correctly)
  • 1 ½ tsp baking powder
  • 1 tbsp (4g) ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 2 tbsp (28g) unsalted butter, cold and cubed
  • ½ cup (120g) plain nonfat Greek yogurt
  • 3 tbsp (45mL) pure maple syrup
  • 2 tbsp + 2 tsp (40mL) nonfat milk, divided
  • 1 tbsp (15mL) molasses
  • 1 tsp vanilla extract
  • 2 tbsp (28g) miniature chocolate chips, divided
  1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Make a well in the center. Stir in the Greek yogurt, maple syrup, 2 tablespoons of milk, molasses, and vanilla extract. Fold in 1 ½ tablespoons of chocolate chips.
  3. 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 on top. Bake at 425°F for 16-19 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes: For the gluten-free flour, 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. This is the only blend that I’ve tried, so I can’t guarantee that any others will work.

White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour.

Coconut oil may be substituted for the butter; however, it will not produce the same texture since it melts at a lower temperature.

Honey or agave may be substituted for the maple syrup. Do not substitute anything for the molasses; it’s require to produce the iconic gingerbread flavor.

See here for my video on how to make the perfect scones.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/11/01/chocolate-chip-gingerbread-scones/