Skinny chocolate chip scones.

I think people either love scones or they hate ‘em. I don’t think there’s much middle ground when it comes to scones. I happen to be in the love ‘em category. I made these scones pretty much straight from the recipe, and I really liked them. I’ll happily make this yummy recipe again.

Skinny Chocolate Chip Buttermilk Scones
Skinnytaste.com
Servings: 12 • Serving Size: 1 scone • Old Points: 4 pts • Points+: 5 pts
Calories: 199.6 • Fat: 8.1 g • Protein: 3.7 g • Carb: 29.8 g • Fiber: 2.3 g • Sugar: 12.8 g
Sodium: 257.4 mg

Ingredients:

• 3/4 cup cold buttermilk
• 1/4 cup sugar
• 2 tsp vanilla extract
• 1 large egg
• 1 cup all purpose flour (Bob's Red Mill)
• 1 cup white whole wheat flour (Bob's Red Mill)
• 1 tbsp baking powder
• 1/2 tsp salt
• 3 tbsp chilled butter (must be cold) cut into small pieces
• 3/4 cup chocolate chips
• cooking spray
• 1 large egg white, lightly beaten
• 1 1/2 tbsp sugar

Directions:
Preheat oven to 375°. Combine the first four ingredients in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray.

Combine flour, baking powder, salt, in a large bowl, stirring with a whisk.

Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. {Sorry, blurry cell pic.}

Gently fold in chocolate chips. Add milk mixture, stirring just until moist.

Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 9-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 12 wedges all the way through. Brush egg white over dough and sprinkle evenly with sugar.

Bake until golden, about 18-20 minutes, depending on your oven.

Serve warm.

The only bad thing about this is that Jordan is not a love ‘em type, so I end up eating his share…good thing these are “skinny”!