Chocolate Chip Scones
By Reen
From Cooking Light January/February 2011
Nutritional Information
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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
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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
Details
Servings 12
Preparation time 10mins
Cooking time 22mins
Preparation
Step 1
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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