Food & Drink Magazine

Chocolate Chip Scones . . . Low Fat

By Mariealicerayner @MarieRynr
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More often than not, now we are both retired . . .  we have our big meal at noon.  Dinner.   That means that we aren't really all that hungry later on in the day.  Todd calls it supper . . .  a light meal which consists of not a lot really . . .  maybe some toast and cheese, or bread and jam . . .  or . . .
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Occasionally, very occasionally, I will do us up a treat like these delicious chocolate chip scones.  And the best part of these scones is  . . .  they are really low fat.  There is only 2 TBS of butter in the whole recipe!
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Light and fluffy with a tender crumb . . .  this comes from the vanilla yogurt, which also gives them some additional flavor . . .
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You can use either mini chocolate chips, or the regular sized chocolate chips.  Milk or semi sweet, or both!
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I like the semi sweet myself, but then I am rather fond of darker chocolate.  You can also add some chopped toasted nuts if you like.  They are delicious any way you cut them.  Light and tasty.  Scrummo!
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*Chocolate Chip Scones*Makes 8Printable Recipe  

I like to think of these as being quite healthy.  Low fat, tender and delicious. 
210g of plain flour (1 1/2 cups)1 1/2 tsp baking powder1/2 tsp bicarbonate of soda ( baking soda)1/2 tsp salt2 TBS cold butter, cut into bits125g of non fat vanilla yogurt( I use Yeo Valley)3 TBS pure Maple syrup2 TBS milk1 tsp vanilla extracta handful of semi sweet chocolate chips, plus a few more to decorate the topsmilk to brush on top
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Preheat the oven to 200*C/400*F/ gas mark 6.   Line a baking sheet with baking parchment.  Lightly spritz with nonstick cooking spray.
Whisk the yogurt, maple syrup, milk and vanilla together.  Set aside.
Sift the flour together with the baking powder, soda and salt into a bowl.  Drop in the butter and cut it in with a pastry blender or your fingertips until the mixture resembles fine bread crumbs.   Make a well in the center and pour in the wet mixture.  Stir together to combine with a fork.  Stir in the chocolate chips.
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Shape into a round on the prepared baking tray.  It may seem a bit wet, but that's okay.  Using a sharp knife and wetting the knife blade in between cuts, cut first into 4 wedges and then cut each wedge in half again, giving you 8 wedges.   Gently tease them apart with the knife, leaving at least 2 inches in between each.   Brush the tops with milk and top with a few more chocolate chips, pressing them down in lightly.
Bake for 15 to 20 minutes, until lightly golden brown and well risen.   Allow to cool on the pan for several minutes before scooping onto a wire rack to finish cooling.

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