These scones freeze well and can be served at room temperature or reheated in a conventional oven.
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
How to Make It
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.
Oxmoor House Healthy Eating Collection
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