Cherry Chocolate Chip Scones

13
Cherry Chocolate Chip Scones

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • c (180g) whole wheat flour (measured correctly)

  • tsp (5g) baking powder

  • ¼

    tsp (2g) salt

  • 2

    tbsp (28g) unsalted butter or good-quality margarine (such as this), cold & cubed

  • ½

    c (125g) Silk Black Cherry Dairy-Free Yogurt Alternative

  • ¼

    c + 2 tsp (70mL) Silk Light Soymilk, divided

  • 2

    tsp (10mL) vanilla extract

  • ½

    c (70g) frozen pitted cherries, diced

  • 2

    tbsp (28g) miniature chocolate chips

Directions

Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or foil. If using foil, lightly coat it with nonstick cooking spray. To prepare the scones, whisk together the flour, baking powder, and salt in a medium bowl. Cut in the cold butter or margarine with a pastry cutter or the back of a fork until the mixture resembles a fine meal. Stir in the dairy-free yogurt, ¼ cup of milk, and vanilla. Gently fold in the cherries and 1 ½ tablespoons of chocolate chips. Shape the dough into a ½”-tall circle onto the prepared baking sheet. Using a sharp knife, cut the circle into 8 wedges, and brush the tops with the remaining 2 teaspoons of milk. Gently press the remaining 1 ½ teaspoons of chocolate chips into the tops. Bake at 425°F for 12-15 minutes, or until light golden. Cool on the pan for 5 minutes before turning out onto a wire rack.


Nutrition

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