Why not just plump the currants in the half-and-half? That's what I do. I simply pop them in the half-and-half at the beginning of prep, and when I'm finished prepping and getting it all mixed, I add them in. You don't really need the water at all and it infuses the liquid with the currant flavor, too. I top these with raw sugar to give it a better crunch and texture and it cuts down on the calories from the glaze.
Chocolate Chip Scones
Photo: John Autry; Styling: Cindy Barr
Yield: 1 dozen (serving size: 1 scone)
More From Cooking Light
Amount per serving
- Calories: 205
- Fat: 4.8g
- Saturated fat: 1.7g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 0.5g
- Protein: 3.2g
- Carbohydrate: 37.9g
- Fiber: 1g
- Cholesterol: 23mg
- Iron: 1.4mg
- Sodium: 360mg
- Calcium: 133mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note