- Calories 205
- Fat 4.8g
- Satfat 1.7g
- Monofat 2g
- Polyfat 0.5g
- Protein 3.2g
- Carbohydrate 37.9g
- Fiber 1g
- Cholesterol 23mg
- Iron 1.4mg
- Sodium 360mg
- Calcium 133mg
Chocolate Chip Scones
Photo: John Autry; Styling: Cindy Barr
How to Make It
Step 1
Preheat oven to 400°.
Step 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).
Step 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.
Step 4
Combine powdered sugar and 1 1/2 teaspoons water; drizzle over scones.
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Maxsmomma09's Review
So yummy! I used 2 cups of regular baking mix and 1 cup of buckwheat pancake mix. I also used cranberries instead of currents. Delicious! These may become one of my favorites.
ViennaVAfoodie's Review
oh. my. God. BEST HOMEMMADE SCONES EVER!!!!! Seriously, I will never try another scone recipe again in my whole life. Except of course, the Cooking Light Ham and Cheese Scones which are also amazing. I couldn't find currants in my grocery, so I subbed Trader Joe's dried blueberries (which I did not rehydrate). In the end, I added a tbsp of water to my batter since I figured the earlier rehydration step would have included. I didn't glaze these so I could use some new amazing jams I ordered from a small shop in Chicago. I seriously cannot wait for breakfast....
TheMomChef's Review
Absolutely fantastic recipe. Found that I needed more water for the glaze and the amount provided would not cover like the picture. Otherwise, it was perfect as is.
mamabirdlove's Review
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.
mary25's Review
These are the BEST and definitely the most easiest scones I have ever made. Thank you Cooking Light. I made exactly as recipe except didn't top with glaze. They were sweet enough with sugar topping. Loved them!
SydneyRNH's Review
These are super yummy. I have already made these a few times to bring to work and ALL the men in my office love them!
LDombeck's Review
I have been waiting a year to make these as it got shuffled to the back of my "to-do" recipes. I should have made it sooner! These were great. I subbed cranberries for the currents. I also can't have milk products, so I subbed almond milk for the half-and-half and Smart Balance Light for the butter. The results were delicious, and my husband and kids (5 and 3 yrs) loved them too! I don't know if it was the recipe or my substitutions, but these were light and fluffy and not as dense as a regular scone, but in a good way. The chocolate was a nice addition, do NOT omit! I could do w/o the glaze and use jam or preserves next time. Loved them!
SDanielson1973's Review
Wow! My daughter and I made these tonight. We couldn't find currants so we used freexe dried cherries from Trader Joe's instead. We also subbed half the baking mix with whole wheat baking mix. This recipe is a KEEPER!
MerideeWelsh's Review
Not that impressed. they tasted like a poor representation of scones made out of Bisquick.
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