Thursday, January 12, 2012

Chocolate Chip Breakfast Scones

Do you hate mornings? I hate mornings. So much.
But I love breakfast, and I love having quick breakfast options for rushed weekday mornings. Wee morning hours and a sleepy little boy are much easier to corral with muffins, scones, and other things that can be eaten in the car if we're in a mega rush. (We're always in a mega rush).

I don't want to usher the boy or myself into the rest of the day with a belly full of just sugar and fat (mmm!), so healthy baking wins outs. When I saw these chocolate chip scones posted yesterday, I had to make them right away. They're reasonably healthy-- made with mostly whole wheat flour, low sugar, just a little butter-- and I've altered the recipe a bit and given them an extra boost with chia and flax seeds.

Chocolate Chip Breakfast Scones
adapted from skinnytaste

3/4 cup cold buttermilk
1/4 cup sugar (I used a bit less)
1 tbsp vanilla extract
1 large egg
1/2 cup all purpose flour
1 1/2 cup white whole wheat flour
1 tbsp baking powder
1/2 tsp salt
1 ½ tbsp chia seeds
2 tbsp ground (or whole) flax seeds

3 tbsp chilled butter (must be cold) cut into small pieces
3/4 cup chocolate chips
cooking spray
1 large egg white, lightly beaten
1 1/2 tbsp sugar

Preheat oven to 375°. Combine the first four ingredients in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray, or lay out parchment paper.

Combine flour, baking powder, salt, chia and flax seeds in a large bowl. Cut in chilled butter with a pastry blender, (or use 2 knives or your fingers, like me!), until the mixture resembles coarse meal. Gently fold in chocolate chips. Add milk mixture, stirring just until moist.

Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 9-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 12 wedges all the way through.

Brush egg white over dough and sprinkle evenly with sugar. Bake until golden, about 18-20 minutes.


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