Sunday felt like a breakfasty day (like most Sundays in our home do). I really wanted to whip up some sweet scones, but every recipe I could find called for a stick of butter and at least ¼ cup of sugar (some even called for ½ cup of sugar).
I picked out a couple of recipes that looked tasty (Oatmeal Peanut Butter Chocolate Chip Scones and Chocolate Chip Scones) and got to work combining my favorite parts of each and taking away the things I didn’t like so much. (I actually considered replacing the peanut butter from the Oatmeal Peanut Butter Chocolate Chip Scones with Nutella but was worried it would be too chocolatey.)
I was pretty concerned about the health factor (seeing as how I just finished talking about staying heart-healthy). I decided to make these as health-conscious as possible.
Some of the main things I wanted to make sure this recipe included were 1) minimal butter 2) no added sugar, 3) super-dark chocolate, 4) whole wheat flour and 5) oats. I know that’s kind of a long list, but I wanted to make sure my scones were as close to healthy as a sweet scone can be. (If I had ground flax-seed, I would have included it, too, for additional fiber.)
Though I was able to omit any added sugar (good thing, too–the chocolate makes it plenty sweet), I had to add more butter than I wanted. My initial goal was a mere 2 tablespoons of butter, but I ended up going with 4 tablespoons instead for consistency (the dough was too thick and immobile without it).
Even so, these scones don’t taste uber-buttery. They taste very, um, scone-like. They’re kind of dry (which I love in a scone), so if you don’t like that, just add another tablespoon or two of butter.
Did I mention these are fairly easy to make? And really pretty too! (I think they’d look nice sitting by a cup of coffee.)
Breakfast is served.
Active Time: 20 minutes
Total Time: 35 minutes
- 2 C. whole wheat flour
- 1 C. rolled oats
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 4 Tbsp. unsalted butter, cubed & chilled
- 3/4 C. milk (I used almond milk)
- 1 large egg, separated
- 1 C. dark chocolate chips (I used Ghirardelli’s 60% cacao baking chips)
- handful of sliced almonds
What to do:
Preheat oven to 425 degrees F.
In a large bowl, combine flour, oats, baking powder, baking soda and salt. Add butter cubes, using your fingers to rub the butter into the dry mix until the mixture resembles coarse breadcrumbs. (If you have a pastry mixer, using it would probably speed up this step.)
Make a well in the flour mixture, and pour the milk mixture into the center of the well. Use your fingers or a rubber spatula to fold the mixture until it starts to come together. (I found that making a blade with my hand to fold the mixture was much easier than using a kitchen tool.) Add the chocolate chips.
Gently knead the dough with your hands until just incorporated. Be careful to not overmix.
Roll the dough into a ball and place on the center of a floured cookie sheet (I used all-purpose flour for this). Use the heel of your hand to gently press the dough into an approximately 8-inch-diameter disk.
Using a floured pizza cutter, cut the pressed dough into 8 pieces, but do not separate them.
Use your fingers to crush the sliced almonds in the palm of your hand. Sprinkle the almond bits over the top of the dough.
Bake for 15 minutes. Once the scones have finished baking, let them cool for 5-10 minutes before moving them to a room-temperature plate or cooling rack.