Chocolate Chip Scones Recipe
Summary
MethodBaked
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Unsweetened cocoa powder | 1/3 Cup (16 tbs) | |
| Baking powder | 2 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| 1/4 cup egg substitute or 1 egg, beaten | ||
| 1/2 cup plain nonfat yogurt | ||
| Granulated Sugar | 2 Teaspoon | |
| 1/4 cup low-fat ricotta cheese | ||
| 1/2 cup small semisweet chocolate chips | ||
Directions
Preheat oven to 400°.
In a large bowl, whisk together flour, cocoa powder, baking powder, and baking soda.
Using two knives or pastry blender, cut in butter until mixture resembles crumbs.
Make a well in the center.
In a small bowl, beat together egg substitute, yogurt, sugar substitute, and ricotta cheese.
Pour into the well and add chocolate chips.
Stir with a fork until just moistened.
Drop scones by heaping tablespoons, about two inches apart, onto a large nonstick baking sheet.
Bake 15 to 20 minutes, until lightly browned or until knife inserted in center comes out clean.
Place scones on a rack to cool, or serve warm, and the chocolate chips will melt in your mouth.
In a large bowl, whisk together flour, cocoa powder, baking powder, and baking soda.
Using two knives or pastry blender, cut in butter until mixture resembles crumbs.
Make a well in the center.
In a small bowl, beat together egg substitute, yogurt, sugar substitute, and ricotta cheese.
Pour into the well and add chocolate chips.
Stir with a fork until just moistened.
Drop scones by heaping tablespoons, about two inches apart, onto a large nonstick baking sheet.
Bake 15 to 20 minutes, until lightly browned or until knife inserted in center comes out clean.
Place scones on a rack to cool, or serve warm, and the chocolate chips will melt in your mouth.
Chef
