Yep… you read that correctly.
I made something that was (gasp) low-fat.
Low fat with chocolate, you might ask… and the answer is yes. (Or maybe ‘yes!’ – with an exclamation point.)
Anyhow, my friend Geni at Sweet and Crumby made these during what she touted as a ‘Chocolate Emergency.’ And if you like chocolate as much as we do, you completely understand about a ‘Chocolate Emergency.’ We had one the other day, and I immediately thought back to this recipe. Especially because I’d never made scones before – and I love learning how to make a new baked good.
The best part was we had everything on hand (well, except the buttermilk, but we just made that ourselves).
Low Fat Fluffy Scones, very slightly adapted from Sweet and Crumby
2 c all-purpose flour
1/4 c sugar
2 t baking powder
1/2 t baking soda
1/4 t. salt
3 T butter, chilled and cut into small pieces
1 – 6 oz. carton vanilla low-fat yogurt
2 oz buttermilk
1/2 c mini chocolate chips
1/2 t sugar
Preheat your oven to 400 degrees. Combine first 5 ingredients in a bowl and whisk to equally disperse ingredients. Cut in butter with a pastry cutter until mixture resembles coarse meal. Add yogurt, and buttermilk just until dry ingredients are moistened (dough will be sticky). Add chocolate chips. Turn dough onto lightly floured surface; with floured hands, knead several times. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting to but not through the dough; make a small slit in the center of each wedge. Sprinkle top with 1/2 teaspoon of sugar.
Bake for 15-20 minutes or until golden and slightly firm when touched. Use the toothpick test as well to make sure it is cooked through the center.
It was good. Very, very good. Light and fluffy, as promised from the original recipe.
And simple and quick to make, too. (In fact, I’m making another batch today to enjoy this weekend, but I’m adding some cut up banana for a little extra fun. I’m also considering using banana yogurt instead of vanilla – Geni used peach and said it turned out great, so a little added banana flavor would be a bonus, I think.)
What I also loved about it, was that is was a perfect recipe to get the kids involved – with everything. One was my whisker, one my ingredient adder, kneader, and so on.
They could hardly wait until it was ready, and I couldn’t blame them. Just look at the gorgeousness that was made:
And, bonus, I have a brand new item to add to my baking repertoire.
(And it’s not so bad for you, too. Yay!)
Enjoy your Friday, all.
Edited to Add: I did make these again today, this time adding 1 mashed ripe banana when I poured in the buttermilk and yogurt. And I added 1/2 banana, cut into small pieces, when I mixed in the chocolate chips. Again, this turned out fantastic! Not quite as fluffy, but the banana flavor seeped throughout to make a lovely flavor complement to the chocolate chips.