On Sunday, November 21, 2010, I posted a recipe for Chocolate Chip Scones. Fourteen months later, I finally decided to make these scones again. Armed with more knowledge about cooking and baking than a year ago, I tweaked the recipe slightly. I took out the cream and replaced it with Chobani 0% Greek Yogurt and I substituted regular white sugar for brown sugar. I sometimes worry that adding greek yogurt will lead to a bitter, sour cream taste. Without fail, the recipes using greek yogurt come out tasting marvelous. These scones are no exception. They are moist and soft, and the swap of greek yogurt for cream makes them that much healthier. It just goes to show, removing butter and whipping cream from recipes does not have to result in a flavorless food. And while you may think scones take a lot of work, I had these cooked and on the table within 30 minutes of waking up. Next time you crave a scone, skip Starbucks or the local pastry shop and try making them yourself. Remember, you can substitute chocolate chips for nuts, cinnamon morsel, and fresh or dried fruits.
Chocolate Chip Scones, Revisited
Servings: 8-10 scones
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup butter, chilled and diced
- 2 cups semi-sweet chocolate chips
- 1/2 cup white sugar
- 1/2 cup 0% plain Chobani greek yogurt
- 1 egg
- Preheat oven to 375 degrees
- In a mixing bowl, beat together cream, egg and vanilla. In another large bowl, stir together flour, sugar, chocolate chips, baking powder, cinnamon, salt. Cut in butter in small chunks and mix.
- Slowly pour wet ingredients into the bowl of dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5 times.
- Lightly flour a surface.
- Shape dough into a circle, roughly 6-8 inches in diameter by 2 inches in height.
- Cut the circle into 8-10 wedges. Place scones on lightly greased baking sheets.
- Bake until golden brown, about 15-20 minutes.