Chocolate Chip Mini Scones

recipe
These scones freeze well and can be served at room temperature or reheated in a conventional oven.

Yield:

28 servings (serving size: 1 scone)

Recipe from

Oxmoor House

Recipe Time

Prep: 16 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 66
Fat 2.6 g
Satfat 1.4 g
Protein 1.2 g
Carbohydrate 9.9 g
Cholesterol 5 mg
Iron 0.5 mg
Sodium 122 mg
Caloriesfromfat 35 %
Fiber 0.3 g
Calcium 38 mg

Ingredients

3 tablespoons sugar, divided
1/8 teaspoon ground cinnamon
2 cups self-rising flour
1/4 cup chilled butter, cut into small pieces
1/2 cup semisweet chocolate minichips
3/4 cup low-fat buttermilk
Cooking spray

Preparation

Preheat oven to 400°.

. Combine 2 tablespoons sugar and cinnamon in a small bowl; set aside.

. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining 1 tablespoon sugar in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in mini chips. Add buttermilk, stirring just until moist.

. Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough out to 1/2-inch thickness; cut with a 1 1/2-inch round cutter. Place on a baking sheet coated with cooking spray. Spray tops of scones lightly with cooking spray; sprinkle with cinnamon-sugar. Bake at 400° for 12 minutes or until golden. Serve warm.

Note:

Oxmoor House Healthy Eating Collection

January 2006
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