Healthy Chocolate Chip Scones Recipe

Introduction

Healthy Chocolate Chip Scones are tender, lightly sweetened pastries packed with melty chocolate and a boost of protein from Greek yogurt. These scones offer a healthier twist on a classic treat, using wholesome ingredients without sacrificing flavor or texture.

Ingredients

• 1 ½ cups (180g) white whole wheat flour or gluten-free* flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 2 tbsp (28g) unsalted butter, very cold and cubed
• ½ cup (120g) plain nonfat Greek yogurt
• 3 tbsp (45mL) pure maple syrup
• 3 tbsp + 2 tsp (55mL) nonfat milk
• 1 tsp vanilla extract
• 2 ½ tbsp (35g) miniature chocolate chips, divided

Instructions

1. Step 1: Preheat the oven to 425°F and line a baking sheet with a silicone baking mat or parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Step 3: Cut in the cold butter using a pastry cutter or the back of a fork until the mixture resembles fine crumbs.
4. Step 4: Stir in the Greek yogurt, maple syrup, 3 tablespoons of milk, and vanilla extract until combined.
5. Step 5: Fold in 2 tablespoons of the miniature chocolate chips.
6. Step 6: Turn the dough out onto the prepared baking sheet and shape it into a ¾-inch tall circle.
7. Step 7: Brush the top of the dough with the remaining milk.
8. Step 8: Slice the circle into 8 triangular segments with a sharp knife.
9. Step 9: Gently press the remaining chocolate chips into the tops of the scones for a decorative finish.
10. Step 10: Bake at 425°F for 17-20 minutes, or until the scones are lightly golden on top.
11. Step 11: Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use white whole wheat flour, regular whole wheat, or all-purpose flour depending on your preference.
• For a gluten-free version, try a blend of millet flour, tapioca flour, brown rice flour, and xanthan gum.
• Substitute honey or agave syrup in place of maple syrup for a different sweetness profile.
• Miniature chocolate chips ensure an even distribution of chocolate in every bite.
• If you prefer a sweeter scone, add an extra tablespoon of maple syrup and reduce the milk by the same amount.

Storage

Store leftover scones in an airtight container in the refrigerator for up to 5 days or longer. To reheat, warm them briefly in the oven or microwave until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular whole wheat flour instead of white whole wheat?

Yes, regular whole wheat or whole wheat pastry flour can be substituted with similar results, though the texture and color may be slightly different.

What if I don’t have Greek yogurt?

Greek yogurt is key for tenderness and moisture, but if unavailable, you can try using sour cream or a thick plain yogurt, keeping in mind that texture may vary.

Healthy Chocolate Chip Scones Recipe

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★★★★★

4.8 from 57 reviews

• Author: Lana
• Total Time: 32-35 minutes
• Yield: 8 scones 1x
• Diet: Low Fat

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Description

Deliciously tender and healthier chocolate chip scones made with white whole wheat flour and Greek yogurt for a moist texture and protein boost. Sweetened lightly with maple syrup and studded with melty miniature chocolate chips, these scones offer a guilt-free indulgence perfect for breakfast or snack time.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups (180g) white whole wheat flour or gluten-free flour
• 1 ½ tsp baking powder
• ½ tsp salt

Wet Ingredients

• 2 tbsp (28g) unsalted butter, very cold and cubed
• ½ cup (120g) plain nonfat Greek yogurt
• 3 tbsp (45mL) pure maple syrup
• 3 tbsp + 2 tsp (55mL) nonfat milk
• 1 tsp vanilla extract

Add-ins

• 2 ½ tbsp (35g) miniature chocolate chips, divided

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Instructions

1. Preheat Oven and Prepare Pan: Preheat the oven to 425°F and line a baking sheet with a silicone baking mat or parchment paper to prevent sticking and ensure easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the white whole wheat flour, baking powder, and salt until well combined.
3. Cut in Butter: Add the cold cubed butter to the flour mixture and use a pastry cutter or the back of a fork to cut the butter in until the texture resembles fine crumbs.
4. Add Wet Ingredients: Stir in the Greek yogurt, maple syrup, 3 tablespoons of milk, and vanilla extract into the crumb mixture until just combined. Be careful not to overmix.
5. Fold in Chocolate Chips: Gently fold in 2 tablespoons of the miniature chocolate chips, reserving the rest for topping.
6. Shape Dough: Turn the dough out onto the prepared baking sheet and shape into a ¾-inch tall circle. This creates the traditional scone shape.
7. Prepare for Baking: Brush the top of the dough circle with the remaining milk to promote a crisp crust. Slice the dough into 8 equal triangular segments with a sharp knife.
8. Add Chocolate Chips on Top: Press the remaining chocolate chips into the tops of each scone segment for a pretty, chocolate-studded appearance.
9. Bake: Bake in the preheated oven for 17 to 20 minutes, or until the tops of the scones are lightly golden and a toothpick inserted comes out clean.
10. Cool and Serve: Let the scones cool on the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

• Regular whole wheat flour, whole wheat pastry flour, or all-purpose flour can be substituted for white whole wheat flour.
• For a gluten-free variation, use a blend of 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum or use a store-bought gluten-free flour blend measured the same way.
• Honey or agave syrup may be used instead of maple syrup for sweetness.
• Any type of milk can be substituted for the nonfat milk as desired.
• Leftover scones will keep fresh for at least 5 days refrigerated in an airtight container.

• Prep Time: 15 minutes
• Cook Time: 17-20 minutes
• Category: Breakfast Pastry
• Method: Baking
• Cuisine: American

Keywords: healthy scones, chocolate chip scones, clean eating, low fat pastries, Greek yogurt baking, tender scones, breakfast scones