Chocolate Chip Scones

Photo: John Autry; Styling: Cindy Barr

Yield: 1 dozen (serving size: 1 scone)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 35 Minutes

Nutritional Information

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

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. 1. Preheat oven to 400°.
  2. 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. 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. 4. Combine powdered sugar and 1 1/2 teaspoons water; drizzle over scones.
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