Clean Strawberry Chocolate Chip Scones
Yields: 8 scones
 
These tender scones are perfect for quick weekday treats, lazy weekend breakfasts & even special occasions like Valentine’s Day, too! Leftovers will stay fresh for at least 5 days if stored in an airtight container in the refrigerator.
  • 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, 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 tsp vanilla extract
  • ⅓ cup (47g) frozen unsweetened strawberries, barely thawed and diced (about 4 large)
  • 1 ½ tbsp (21g) 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, 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 the strawberries and 1 tablespoon 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 into the tops. 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: Regular whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the white whole wheat flour.

For a gluten-free version, use the following blend: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if they’re measured like this.

Honey or agave may be substituted in place of the maple syrup.

Any milk may be substituted in place of the nonfat milk.

Fresh strawberries may be substituted for the frozen, but the baking time may change.

Coconut oil may be substituted for the butter, but the texture of the scones will be affected. Very cold butter is required to achieve their tender texture, and since coconut oil melts at a much lower temperature, the results will not be the same.

Be sure to finely dice the strawberries. Smaller pieces ensure that the scones bake more evenly (and that every bite contains a bit of fruit, too!).

{clean eating, gluten-free, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/01/17/clean-strawberry-chocolate-chip-scones/