Clean Chocolate Chip Scones

We got @erin_martian killing it with another one. If you’d like to jump into the screen right now and taste some of these #noms ….well you can’t. But if you are in the #Chicagoland area you can pop into @smackdabchi and try some of her baked goodness. Tell them your amigos at @realresultsinc sent you

Clean Chocolate Chip Scones
1 ½ cups whole wheat flour
1 ½ tsp. baking powder
½ tsp. salt
2 TB unsalted butter, very cold and cubed
½ cup plain nonfat Greek yogurt
3 TB maple syrup
2 TB + 2 tsp. nonfat milk
1 tsp. vanilla extract
2 ½ TB miniature chocolate chips, divided

Preheat oven to 425°F, and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, maple syrup, 2 tablespoons of milk, and vanilla. Fold in chocolate chips. Shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 17-20 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.

Scones are typically flakey and buttery and I like them warm with jam or covered in butter or dipped in butter… always more butter! These scones don’t have as much butter as a typical scone recipe, but you don’t tend to miss it, especially if you eat them fresh and warm. I brushed them with milk and dusted them with sugar before baking to give them a richer color and sweeter crunch element. You can sub out the chocolate chips for fruit, jams, white chocolate, peanut butter chips, cinnamon chips, butterscotch chips, nuts… really anything at all! I tend to love savory scones as well by adding cheese, scallions, or bacon bits! The options are endless as you can see!