Chocolate Chip Scones (skinny)

By learen

Ingredients

• 1/2 c currants, chopped (or raisins)
• 2 T water
• 3 c low fat baking mix such as reduced fat Bisquick
• 5 T sugar, divided
• 1/2 t cinnamon
• 2 T butter, chilled and cut into small pieces
• 2/3 c fat free half and half
• 2 T semisweet chocolate minichips
• 1 large egg, separated
• 1 T fat free half and half
• 1/2 c powdered sugar
• 1 1/2 t water

Preparation

Step 1

Preheat oven to 400.

Combine 1/2 c currants and 2 T water in a microwave safe bowl. Nuke on high for 45 seconds, stirring every 15 sec. Cool 10 min. (do not drain.)

Combine baking mix, 1/4 c sugar, and cinnamon in a large bowl. Cut in butter with 2 knives until mixture resembles coarse meal. Add currants, 2/3 c half and half, chips and egg white; stir until just moist. Drop dough by 1/4 cupfuls onto a foil lined baking sheet; place pan in freezer 5 min.

Combine egg yolk and 1 T half and half, brush over tops and sprinkle with 1 T sugar. Bake at 400 for 12 min or until golden. Cool on rack.
Combine powdered sugar and 1 1/2 t water. Drizzle over scones.