Chocolate Chip Scones

Photo: John Autry; Styling: Cindy Barr

Recipe from

Recipe Time

Total: 35 Minutes

Nutritional Information

Calories 205
Fat 4.8 g
Satfat 1.7 g
Monofat 2 g
Polyfat 0.5 g
Protein 3.2 g
Carbohydrate 37.9 g
Fiber 1 g
Cholesterol 23 mg
Iron 1.4 mg
Sodium 360 mg
Calcium 133 mg

Ingredients

1/2 cup currants, chopped
2 tablespoons water
3 cups low-fat baking mix (such as reduced-fat Bisquick)
5 tablespoons sugar, divided
1/2 teaspoon ground cinnamon
2 tablespoons butter, chilled and cut into small pieces
2/3 cup fat-free half-and-half
2 tablespoons semisweet chocolate minichips
1 large egg, separated
1 tablespoon fat-free half-and-half
1/2 cup powdered sugar
1 1/2 teaspoons water

Preparation

1. Preheat oven to 400°.

2. Combine 1/2 cup currants and 2 tablespoons water in a microwave-safe bowl. Microwave at HIGH for 45 seconds, stirring every 15 seconds. Cool 10 minutes (do not drain).

3. Combine baking mix, 1/4 cup sugar, and cinnamon in a large bowl. Cut in butter with 2 knives until mixture resembles coarse meal. Add currants, 2/3 cup half-and-half, chips, and egg white; stir until just moist. Drop dough by 1/4 cupfuls onto a foil-lined baking sheet; place pan in freezer 5 minutes. Combine egg yolk and 1 tablespoon half-and-half; brush over tops and sprinkle with 1 tablespoon sugar. Bake at 400° for 12 minutes or until golden. Cool on a rack.

4. Combine powdered sugar and 1 1/2 teaspoons water; drizzle over scones.

Note:

Marie Rizzio, Interlochen, Michigan,

January 2011