Chocolate Chunk Scones -

Chocolate Chunk Scones

This chocolate chip scones recipe can be made with milk or with yogurt for a protein boost. Completely refined sugar free, this is a healthy and easy scones recipe that kids and adults both love. Serve scones with chocolate chips as an on-the-go school breakfast or as an after-school treat. These healthier scones are more delicious than any you could buy in a bakery and they are guilt-free.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: Scones

Calories: 278kcal

Equipment

1 Ninja Express Chop or
1 Pastry Cutter

Ingredients

Chocolate Chunk Scones

113 g butter cold
280 g flour
1 tbsp baking powder
1/2 tsp salt
165 g Greek yogurt or milk
78 g maple syrup
1 egg
1 tsp vanilla extract
1 batch homemade chocolate chopped into small pieces

Optional Chocolate Glaze

28 g unsweetened baker's chocolate
42 g butter
28 g honey raw

Metric - US Customary

Instructions

Cut butter into 1/2 inch pieces and place in the freezer while you prepare other ingredients.
Generously flour a large flat surface and line a medium-large baking sheet with parchment paper for later.
Preheat oven to 400 degrees Fahrenheit.
In a medium-size bowl, combine all dry ingredients.
In a separate medium-size bowl, combine all liquid ingredients and whisk together.
Add cold butter to the dry ingredients and give it a quick mix to ensure all butter pieces are coated in flour. Then dump the flour and butter into a chopper (the Ninja Express Chop is perfect for this) and pulse roughly 20-30 times until the mixture has crumbs of butter no larger than a pea.
Alternatively, cut the butter into the flour with a pastry cutter or fork.
Pour dry ingredients back into bowl and add wet ingredients. Mix lightly just until loosely combined. Don't worry about trying to get every little bit of the dough mixed or you will overmix it. Work the dough as little as possible.
Add in the chocolate chunks and gently fold them into the batter just a couple of times.
Dump the batter out onto the previously prepared floured surface and gently press into an 8-inch circle.
*See note.
Use a large, sharp knife to cut the circle into 8 triangles like you would with a pizza. Then use the knife or a spatula to slide under each piece and gently transfer to the baking sheet.
Make sure your scones are spread out and not touching each other.
Bake for 15 minutes. They are done when the bottoms of the scones are just starting to slightly darken.
Allow to cool on the baking sheet for 10 minutes. Once completely cooled, store in an airtight container or sealable bag on the counter for four days or in the fridge for one week.
To make the optional chocolate glaze, add the baker's chocolate and butter to a double boiler and melt, mixing to combine. Once melted, remove from heat and allow to cool for five minutes before mixing in the honey. Drizzle the prepared chocolate glaze over the scones once they are completely cooled.

Notes

To prevent your chocolate from becoming melty, it helps to take it out of the freezer, chop it into small pieces, and then place it back in the freezer until you are ready to add it to the scone batter.
The key to easy success with scones is simply to mix it as little as possible. All you need to do is make sure the dry and wet ingredients are generally mixed together. You don't have to get every little bit of dry ingredient broken down.
It helps to use rubber gloves when manually handling the scone batter to shape it. This will prevent it from sticking to your hands, particularly if you use milk to make your scones.
The glaze for this recipe is completely optional and depends on preference. The scones are delicious all by themselves as well as with the glaze.
The nutrition facts are for scones without the glaze.

Nutrition

NaturallySweetenedKids.com