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5 from 1 vote

Low-Fat Scones Recipe with Chocolate & Crystallized Ginger

From the kitchen of Cookin Canuck. www.cookincanuck.com
Prep Time25 mins
Cook Time18 mins
Total Time43 mins
Course: Breads, Breakfast
Cuisine: British
Keyword: Healthy Breakfast
Servings: 12 Scones
Calories: 183kcal

Ingredients

  • 1 1/3 cups old-fashioned oats for 1 cup oat flour
  • 1 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons cold unsalted butter cut into small pieces
  • 3 1/4 ounces crystallized ginger chopped (rounded 1/2 cup)
  • 1/2 cup + 2 teaspoon non-fat milk
  • 1/4 teaspoon vanilla extract
  • 1 egg white
  • 1/3 cup mini chocolate chips
  • 3/4 teaspoon turbinado sugar such as Sugar in the Raw

Instructions

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • To make the oat flour, place the oats in a food processor and process until finely ground, about 1 minute. Pour into a bowl and scoop 1 cup oat flour back into the processor. Reserve any remaining flour for another use.
  • Add the all-purpose flour, sugar, and baking powder to the processor. Pulse briefly to combine.
  • Add the chilled butter to the processor and pulse until the mixture is pale yellow and the consistency of a fine meal.
  • Add the crystallized ginger to the processor and pulse to mix.
  • In a medium bowl, whisk together ½ cup non-fat milk, vanilla extract and egg white. Pour the mixture into the processor and pulse quickly until just mixed.
  • Turn the mixture out onto a generously floured surface. Sprinkle the mini chocolate chips over the dough. Lightly dust your hands with flour and gently knead to mix in the chocolate chips, and form the dough into a ball.
  • Transfer the dough to the prepared baking sheet. With lightly floured hands, form the dough into an 8-inch circle.
  • Cut the circle into 12 triangles, keeping the circle of dough intact.
  • Using 2 teaspoons of non-fat milk, lightly brush the tops of the scones. Sprinkle the turbinado sugar over top.
  • Bake for 16-18 minutes, or until the surface of the scones are golden brown. Cool on the tray or on a cooling rack. Cut the scones apart and serve.

Make ahead:

  • The scones can be made ahead and frozen. Separate the raw scones from each other and place them on a baking sheet lined with waxed paper. Place in the freezer uncovered. When the scones are completely frozen, place them in plastic freezer bags. Take them out a few at a time and bake for 17-21 minutes at 375 degrees F.

Notes

WW (Old Points) 4 / WW (Points+) 5

Nutrition

Serving: 1Scone | Calories: 183kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 113mg | Potassium: 116mg | Fiber: 1g | Sugar: 13g | Vitamin A: 180IU | Calcium: 50mg | Iron: 1mg