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.

Ingredients

Scale

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

Instructions

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.
Mix Dry Ingredients: In a medium bowl, whisk together the white whole wheat flour, baking powder, and salt until well combined.
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.
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.
Fold in Chocolate Chips: Gently fold in 2 tablespoons of the miniature chocolate chips, reserving the rest for topping.
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.
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.
Add Chocolate Chips on Top: Press the remaining chocolate chips into the tops of each scone segment for a pretty, chocolate-studded appearance.
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.
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