Light Chocolate Chip Scones
photo by Late Night Gourmet
- Ready In:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons light butter, cold, cut in chunks
- 3⁄4 cup chocolate chips
- 1 cup fat-free half-and-half, plus more for brushing the scones
- 1⁄2 cup confectioners' sugar, sifted
- 1 tablespoon turbinado sugar
- Preheat oven to 400 degrees F.
- Whisk the flour, baking powder, salt, and sugar together in a bowl. Using a fork, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
- Fold the chocolate chips into the batter. Make a well in the center and pour in the half-and-half. Fold everything together just to incorporate; do not overwork the dough.
- Turn the dough out on a lightly floured surface into a rectangle about 12 inches by 3 inches by 1 1/4 inches. Cut the rectangle in half length-wise, then cut in quarters length-wise, giving you 8 squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
- Place the scones on an ungreased cookie sheet and brush the tops with half-and-half. Bake for 15 to 20 minutes until beautiful and brown. Remove immediately from baking sheet and place on cooling racks.
- While the scones are baking, make the glaze by combining confectioner's sugar with a small amount of water. Let the scones cool a bit before applying the glaze. Whisk the glaze to smooth out any lumps, and brush onto the surface of the scones. Sprinkle with turbinado sugar.
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RECIPE SUBMITTED BY
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".