Chocolate Chip Scones

From Cooking Light January/February 2011 Nutritional Information -------------------------------------------------------------------------------- Amount per serving Calories: 205 Fat: 4.8g Saturated fat: 1.7g Monounsaturated fat: 2g Polyunsaturated fat: 0.5g Protein: 3.2g Carbohydrate: 37.9g Fiber: 1g Cholesterol: 23mg Iron: 1.4mg Sodium: 360mg Calcium: 133mg -------------------------------------------------------------------------------- .

Photo by Reen O.

PREP TIME

10

minutes

TOTAL TIME

22

minutes

SERVINGS

12

servings

PREP TIME

10

minutes

TOTAL TIME

22

minutes

SERVINGS

12

servings

Ingredients

  • 1/2

    cup currants, chopped

  • 2

    tablespoons water

  • 3

    cups low-fat baking mix (such as reduced-fat Bisquick)

  • 5

    tablespoons sugar, divided

  • 1/2

    teaspoon ground cinnamon

  • 2

    tablespoons butter, chilled and cut into small pieces

  • 2/3

    cup fat-free half-and-half

  • 2

    tablespoons semisweet chocolate minichips

  • 1

    large egg, separated

  • 1

    tablespoon fat-free half-and-half

  • 1/2

    cup powdered sugar

  • 1 1/2

    teaspoons water

Directions

1. Preheat oven to 400°. 2. Combine 1/2 cup currants and 2 tablespoons water in a microwave-safe bowl. Microwave at HIGH for 45 seconds, stirring every 15 seconds. Cool 10 minutes (do not drain). 3. Combine baking mix, 1/4 cup sugar, and cinnamon in a large bowl. Cut in butter with 2 knives until mixture resembles coarse meal. Add currants, 2/3 cup 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 minutes. Combine egg yolk and 1 tablespoon half-and-half; brush over tops and sprinkle with 1 tablespoon sugar. Bake at 400° for 12 minutes or until golden. Cool on a rack. 4. Combine powdered sugar and 1 1/2 teaspoons water; drizzle over scones.

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