Fudge Scones

Fudge Scones
Fudge Scones

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1 1/2

    cup flour blend

  • 1/2

    cup old fashioned rolled oats

  • 1/2

    tsp salt

  • 1/2

    tsp baking soda

  • 2

    tsp baking powder

  • 1/4

    cup unsweetened cocoa

  • 5

    tbsp cold butter, cut into pieces

  • 1/4

    cup purple puree

  • 1/4

    cup low fat ricotta cheese

  • 1/4

    cup low fat buttermilk

  • 1

    large egg plus 1 egg for egg wash

  • 1/2

    cup sugar

  • 2

    tsp pure vanilla extract

  • 1/2

    cup semisweet choco chips

Directions

Preheat oven to 400 degrees; grease the center area of a baking sheet. In a large bowl whisk together the flour blend, oats, salt, baking soda, baking powder, and cocoa. Using your fingertips work the butter into the dry mix evenly, forming pea size clumps. In another bowl whisk together the purple puree, ricotta, buttermilk, 1 egg, sugar and vanilla. Add the dry ingredients to the wet and mix just enough to moisten the dry ingredients. Stir in the choco chips. Place dough on prepared baking sheet and form a large circle. Cut into 8 wedges. In a small bowl beat the remaining egg with 1 tsp water. Brush the tops of each wedge with wash and dust with sugar. Bake 14-16 min until edges are lightly browned and a toothpick comes out clean.

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