Jan 11, 2012

Skinny Chocolate Chip Buttermilk Scones



Buttermilk scones sweetened just to perfection studded with chocolate chips. Kind of like eating a giant chocolate chip cookie for breakfast... without the guilt.

Yes, I just found my new favorite scone!


I tested them out on some friends, and they agree! In fact, we ate them all before I got to take pictures, so I had to make them again.

No worries...


Chocolate makes everything better!




Chocolate Chip Buttermilk Scones
Skinnytaste.com
Servings: 12 • Serving Size: 1 scone • Old Points: 4 pts Points+: 5 pts  
Calories: 199.6 • Fat: 8.1 g • Protein: 3.7 g • Carb: 29.8 g • Fiber: 2.3 g • Sugar: 12.8 g
Sodium:
257.4 mg




Ingredients:
  • 3/4 cup cold buttermilk
  • 1/4 cup sugar
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 cup all purpose flour (Bob's Red Mill)
  • 1 cup white whole wheat flour (Bob's Red Mill)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 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

Directions:

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

Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, 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, depending on your oven. Serve warm.

262 comments :

  1. These look so yummy, going to make them and let you know how they came out

    ReplyDelete
  2. OH MY GOODNESS i am so excited!!! i have wanted a recipe for this for the longest time. yay! cannot wait to bake these. maybe tomorrow morning? haha!

    ReplyDelete
  3. Perfect for my "ladies" tea next weekend!!!! Thanks Gina- you are a lifesaver! I didn't know how to serve scones with most of us on weight watchers lol

    ReplyDelete
  4. Loving this recipe... so much :)

    ReplyDelete
  5. These look amazing...any ideas on how to make them "travel" well so I can bring them on my next work trip?

    ReplyDelete
  6. I'm excited to try this. I have a wonderful scone recipe, but it uses ONE STICK of butter (only 2 T of sugar, though). I always make mine with cinnamon chips.

    ReplyDelete
  7. YUM! HOW CAN I MAKE THIS VEGAN? ANYONE??

    ReplyDelete
  8. FYI for people who don't have buttermilk, you can make it really easily by adding a bit of vinegar to the milk and stirring. A scant cup of milk plus 1 T of vinegar will do it.

    ReplyDelete
    Replies
    1. This comment has been removed by the author.

      Delete
    2. Yes, this is true. You can also use lemon juice which is what I do, so as not to have any vinegar aftertaste.

      Delete
    3. I buy powdered buttermilk to keep in my fridge and use in recipes.

      Delete
  9. I put them in ziplock bags, or wrap them with Saran wrap they are still great the next day.

    The Tea ladies should be very happy!

    Vegan, I wonder if shortening would wok in place of butter, and almond milk in place of buttermilk. Give it a try!

    ReplyDelete
    Replies
    1. I always sub almond milk and earth balance things seem to always come out fine! :)

      Delete
    2. The vinegar trick works for almond/soy/coconut milk as well. I used to be a vegan and I still prefer a lot of my baked goods that way! They turn out awesome!

      Delete
  10. These look so awesome! I LOVE scones but have never found a good recipe for a light version. Can you post a regular (no fruit or anything else in them) scone recipe too?

    ReplyDelete
  11. These look delish!!!!! Bookmarking this now! Yum!

    ReplyDelete
  12. Now this I've gotta try! Thank you!

    ReplyDelete
  13. Sveliquette1/11/12, 5:46 PM

    10 minutes away from my first bite! Can't wait!!

    ReplyDelete
  14. I can't even wait until breakfast to try these out. I will be making them for dessert tonight. Yum! Now I just have to remember what recipe I meant to come here for. :)

    ReplyDelete
  15. Could we sub in other fruit (cranberries, blueberries, etc.) for the chocolate chips?

    ReplyDelete
  16. I'm wondering if you can freeze these after they are baked. I would eat them all if they were on hand, but I'd love to have a couple just in case.

    ReplyDelete
    Replies
    1. Good question! I might freeze one and see. I usually just share them!

      Delete
    2. These freeze great! I let them cool then put them individually in sandwich bags, then in a big zip bag.

      Delete
  17. is that nearly 200cals per scone?

    ReplyDelete
  18. First time commenting: I'm such a giver that I'm going to make these on Thursday to have on Breakfast camping on Saturday. I'll let you know how well they hold up after 2 days. Thanks so much for this site!

    ReplyDelete
  19. These look absolutely delicious. Just started on Weight Watchers and I am so glad I found your Blog. Its just wonderful. Just wondering though, is the buttermilk the low fat variety or not.

    ReplyDelete
  20. I love scones! I can't wait to try this recipe. They look amazing!

    ReplyDelete
  21. These look amazing!!!!

    ReplyDelete
  22. Scones for the same points as my usual breakfast?! I could kiss you right now!

    ReplyDelete
  23. I don't have white whole wheat flour, would regular whole wheat flour be ok? Love all your recipes!!

    ReplyDelete
    Replies
    1. Sure, I prefer white whole wheat but that would work!

      Delete
  24. Oh this looks so good. I will definitely be making this ASAP.

    ReplyDelete
  25. It's like you saw me on your site last night looking at your breakfast ideas and wishing for something chocolatey. Scones are the best and so are you.

    ReplyDelete
  26. I am definitely going to make this Saturday! I cannot wait!
    http://beaucoupbeauchamp.blogspot.com/

    ReplyDelete
  27. I'm making these...TODAY! Yum!

    ReplyDelete
  28. Omg I need to make these!! Defo a weekend treat I think! :)

    ReplyDelete
  29. FallenPixels1/12/12, 5:59 AM

    ooooh these look amazing, I will have to try them this weekend

    ReplyDelete
  30. Can you substitute currants? And how would that change the pts plus value. Thankyou

    ReplyDelete
  31. do you have to sprinkle them with sugar??? or can you leave it off?

    Thanks..great recipes as usual.

    ReplyDelete
  32. oops also can you use mini chocolate chips???

    Gina....just love your recipes.

    ReplyDelete
  33. Can I use all White whole wheat flour? I have been using it in all my receipes, and love it? I just remove one tablespoon of flour per cup (directions on King Authur). Would this change the taste or texture? Thanks for your help, I want to try these!!

    Linda

    ReplyDelete
  34. I can not even believe how good these look! I can not wait to make these. I love you! :-)

    ReplyDelete
  35. This is fantastic - I've been trying to lighten up my own scone recipe and I think this is it! I'm going to make these this weekend!

    ReplyDelete
  36. What kind of flour can you substitute for the white whole wheat flour? I don't have that and cannot find it in my store?

    Thanks

    ReplyDelete
    Replies
    1. I couldn't find white whole wheat flour at a major grocery store either... I used Gold Medal All Natural Whole Wheat Flour. Turned out PEFFECT.

      Delete
  37. as if I didn't love your site enough already, now you have me forever!!!

    ReplyDelete
  38. If I substitute blueberries for the choclate chips, how would this improve the nutritional value?
    :)

    ReplyDelete
    Replies
    1. I did the math: they would be 136.6 calories instead if you use 1 cup of blueberries. However, I had trouble working them into the dough.

      Delete
    2. I used dried blueberries (or cherries, apricots, etc) and instead of the sugar on top I baked them first then drizzled with honey and a light dusting of cinnamon.

      Delete
  39. I made these last night and they are delicious! Super quick and easy, too. I used mini chocolate chips instead of regular to get the chocolate really well distributed (and I had them on hand, AND it didn't change the points+ value). Yum yum yum!

    ReplyDelete
  40. Love all your recipes! I look forward to seeing whats new and trying them out! Thanks for posting!

    ReplyDelete
  41. woo-hoo I found the flour in my local supermarket....can't wait to try these...

    ReplyDelete
  42. I'm going to try this recipe as my favorite cookie is choc. chip. I saw where someone asked about substituting Almond milk--not sure this would work as you really need that 'sour' to work with the other ingredients. But, I've been making my own Kefir for a year now and use it interchangeably with buttermilk and I plan on using it for this recipe. I know that you can also make Kefir using Almond milk or soy milk so for the vegetarians you can try this. I think they even sell soy based Kefir in health food stores.

    ReplyDelete
    Replies
    1. You could add some vinegar to the almond milk as you would regular milk to get the effect of the buttermilk. Really you just need some acidity to react with the baking powder. Even lemon juice would work!

      Delete
  43. Just made these. I saw them yesterday and couldn't wait to try - subbed 1/4 c choc chips for 1/3c dried cranberries, almond milk w/ apple cider vinegar, and becel vegan for the butter. A little sticky the dough, but they taste delish! I plan on freezing them to have as treats throughout the week. Thanks for the recipe!

    ReplyDelete
  44. do you know what the calories would be if i substituted splenda if i don't want to use sugar? this looks delicious!

    ReplyDelete
  45. Vegan: Use flaxseed and water for the Egg (follow directions on the package), earth balance for butter and almond milk for the butter milk, vegan chocolate chips for the chocolate chips. Sounds AMAZING!

    ReplyDelete
  46. I made these this morning, and they were heavenly. If any of you are Canadians, they taste just like a Tim Hortons chocolate chip muffin!
    I used 1.5 cups all purpose flour and 1/2 cup whole wheat. Next time I will try half and half.

    ReplyDelete
  47. Just made these - they are DELICIOUS! I made a buttermilk substitute (3/4 tablespoon white vinegar, the rest milk up to 3/4cup, let sit 5 min) - absolutely delightful! I love scones, and these are the best I've ever made.

    ReplyDelete
  48. what do you mean "cut in butter"?

    ReplyDelete
  49. Um, is this real? I think I've died and gone to heaven. You've really done it now, Gina. Seriously. Such a great post... I cannot wait to make them!

    ReplyDelete
  50. I made these today (cold day = baking!) and they turned out fine - would have turned out great if I had followed the recipe correctly. :)

    Find out what I did wrong here:
    http://babieslovebakedgoods.blogspot.com/2012/01/crooked-scone.html

    ReplyDelete
  51. Yum! Thanks for sharing! Have added the recipe to my "to cook" list!

    ReplyDelete
  52. Making this tonight! Thanks so much for sharing!

    ReplyDelete
  53. I'm so glad you all liked them!!

    I have other scone recipes, some with blueberries, strawberries, pomegranates, etc if you want different varieties, check them out.

    You don't have to sprinkle them with sugar, but I like how it adds a touch of sweetness.

    One special Dee, you can use all purpose instead.

    Linda, not sure, I only made it with a blend.

    Not sure how the points would change with blueberries offhand.

    Beadyknitter, bet it would be great with kefir.

    Vintage, sorry I don't. Anyone know?

    Baking with Melissa, never dawned on my that chocolate chips aren't vegan. Thanks for sharing your vegan tweaks!

    meghan, the butter should be cold and hard, you want to use a pastry knife to cut the butter with the flour until it resemble crumbs. You can also use frozen butter and grate it with the large wholes of a cheese grater.

    ReplyDelete
  54. Oh my gosh. You just hit a weak spot. :)

    ReplyDelete
  55. PERFECTION!
    Gina is so on-target with her substitutions! These were EVERY BIT AS RICH & maybe even more flavorful as my full of fat/sugar recipe for chocolate chip scones. Made them this morning & my son who sniffs out every healthy alternative
    thought these were great! I used mini-choc chips, Trader Joes whole wheat, & 1 T sprinkling sugar.

    ReplyDelete
  56. DELICIOUS. When I made these, I doubled the batch and put them in two 9 inch cake pans sprayed with a little canola oil. Because of the oil and the extra dusting of flour on the scones for kneading, they came out super easy. Thank you!!

    ReplyDelete
  57. Score! I've got all the ingredients on hand. I know what we're having for bfast tomorrow. Thanks for sharing!

    ReplyDelete
  58. I made these this morning for my husbands birthday and we brought them to work (we work at the same place). Everyone loved them. Thanks for such a great recipe.

    ReplyDelete
  59. These look so so amazing! How do you come up with such low cal deliciousness?!

    ReplyDelete
  60. Just made them but I used Splenda baking sugar instead of regular sugar. Came out yummy. I would love to use blueberries instead of chocolate chips. What do you think?

    ReplyDelete
  61. I made these this morning and they were amazing! Thanks for the wonderful recipe.

    ReplyDelete
  62. Has anyone tried freezing them yet?

    ReplyDelete
    Replies
    1. I have, and they were fine. I actually ate some of them cold--it made a nice dessert!

      Delete
  63. I made them this morning and used blueberries (thank you Joan Leary). I couldn't really knead the dough cause it just stuck everywhere. I also cut them into pieces prior to baking and they didn't really come out separated. I did add cinnamon and nutmeg for extra flavor also. They were just kind of 'eh' and a bad idea before my morning workout. Did I do something wrong or is it just my tastebuds and technique?

    ReplyDelete
  64. I made these last night and I don't feel like they turned out well. They are filled with chocolate though so they aren't THAT bad. The dough was ridiculously sticky and hard to work with so I added some more flour.. maybe that was the wrong move? I used my food processor to mix the butter and flour together.. I thought it worked pretty well. Thanks for the recipe. I will be trying it again!

    ReplyDelete
  65. I have a wonderful scone recipe that involves chocolate chips and heavy cream... not skinny at all. But delicious. Can't wait to try this skinny version! I love scones!

    ReplyDelete
  66. Loved this recipe, and couldn't believe how easy it was! Thanks!

    ReplyDelete
  67. This looks awesome. How much do the carbs and points decrease if you use splenda? Thanks!

    ReplyDelete
  68. This looks awesome. How much do the carbs and points decrease if you use splenda? Thanks!

    ReplyDelete
  69. Yum! Just wondering is the texture supposed to be softer (like mine turned out) or are they supposed to be crunchier/harder like a traditional scone? Thanks for the recipe!

    ReplyDelete
  70. I just made these for breakfast, they are great! My husband, 4 year old daughter and myself love them! Thanks for sll your recipes! Delphine

    ReplyDelete
  71. Made the scones,cauliflower critters and baked oatmeal his weekend. All delicious! My picky husband and four children logd it all!

    ReplyDelete
  72. Made these this morning for breakfast. They were easy to make and very tasty I liked the whole wheat flavor. I wish there was an easy way to cut a circle into twelve equal pieces tho' we ate the larger ones first lol

    ReplyDelete
  73. These were very good, my whole family loved them! Gina, I love your website, I have been on weight watchers for some time with great success, but I normally cook two meals and because of your webiste that does not happen anymore! I love that almost every recipe I try the whole family loves. Also, your pictures are beautiful and I truly appreciate you sharing them.

    ReplyDelete
  74. Just made these. The only thing I substituted was LF buttermilk. They're delicious!

    ReplyDelete
  75. I made this this morning, and they turned out wonderfully! I love that they have whole wheat. I love scones, but I've never come across another whole wheat recipe. This is my new go-to, for sure. I recently stumbled onto your blog, and it's become one of my tippy-top favs. Thanks for the recipe!

    Ally

    ReplyDelete
  76. I made these this afternoon so hubby could have something different for breakfast this week. Very good tho not hard like regular scones(I kinda liked that about them) I also made a 2nd batch using finely chopped apples, cinnamon and dried cranberries instead of the chocolate. These were very good as well. He liked those better but I'm a chocoalte girl and liked the chocolate ones better. Hope this helps some of you ladies!

    ReplyDelete
  77. I usually fail at making scones or any kind of bread but I made these tonight and they turned out AMAZING! Thanks so much!

    ReplyDelete
  78. I can't believe something so delicious looking could be so low in calories! I am going to bookmark this:) Thanks for sharing!

    ReplyDelete
  79. Going to make these for breakfast this week... I'm going to try chocolate almond milk and white chips instead. look so tasty!

    ReplyDelete
    Replies
    1. This comment has been removed by the author.

      Delete
    2. did u try this? how did it turn out?

      Delete
  80. I made this recipe this morning since the kids are home from school and they were a hit! I didn't have the type of flour listed so I had to use what I had; all-purpose flour. Also, I used at least 2-1/2 (maybe 3) cups of flour instead of the 2 cups called for. Before adding the extra flour, the consistency was more like a thick cake batter so I just added a little more at a time until it felt "right". I've made scones several times before and always used 3 cups of flour (along with A LOT more butter!! haha.... like a stick and a 1/2 more butter) I didn't mind the missing butter though, so thanks for helping me make this recipe a little better for us. :)

    ReplyDelete
  81. These were amazing! I made them yesterday so that I'd have a point friendlier option to cake at my bro in law's birthday dinner! I'm going to make some today with cinnamon chips. The chocolate chip ones were so popular with my family! I made 12 and ended the night with 3 left!

    ReplyDelete
  82. Wow, I am so happy to have found this recipe! I absolutely love scones and have been wanting to make them recently. I can't wait to try:) Thanks

    ReplyDelete
  83. Made these this am. OMG, so good. I used all whole wheat flour and they were still awesome. It didn't hurt the flavor and it had crunch. Freezing half and sending the rest to school for my daughter for great mid- morning bite. Thanks for your work on this and all your recipes.

    ReplyDelete
  84. Love your recipes...lost 50 pounds and keeping it off with the help of your yummy food ideas. My kids just devoured a scone as an afternoon snack. So good. Thanks!

    ReplyDelete
  85. Oh wow, thanks for the awesome recipe! I've always been a little hesitant to make scones because they are normally so high in fat and calories. Probably why they always taste so damn delicious. THese sound like the perfect recipe for cutting out a lot of the unhealthy stuff without cutting out the flavor. I will definitely be making these soon!

    ReplyDelete
  86. I cannot wait to try these! Has anyone freeze them yet? How did they turn out?

    ReplyDelete
  87. I've made both your blueberry scones and your pomegranate scones (only made them into another blueberry version because the first blueberry scones were soft like a biscuit not a scone!). I want to try these but I am hearing from some other reviewers that they are soft and not like a traditional scone in texture. Do you have any feedback on this? I thought the pomegranate scones recipe had the perfect traditional scone texture. What accounts for the different texture do you think? I don't want soft, biscuit-like scones...thanks! :)

    ReplyDelete
  88. These are delicious...despite the fact I totally messed up the recipe. I for some reason didn't put egg on my recipe card so I added my first four ingredients (which included white flour). I was wondering why the flours were separated! ha. Despite the mess and no egg, they still turned out awesome. I cannot imagine how great they will be when I make it correctly!!! Thanks for what you do!

    ReplyDelete
  89. O....M....G....these were AMAZING! We ended up using less sugar and egg white than in the recipe, but it was all good. We actually have to make more becaues they disappeared. I have never been a fan of scones, but this has made me one. Thank you, Gina!

    ReplyDelete
  90. I made these this afternoon and enjoyed one with my tea. They are amazing! I'm planning to make another batch for company that's coming on Saturday. Thank you so much for posting this recipe.

    ReplyDelete
  91. I have made these several times now and my neighbor told me about a oatmeal raisin "breakfast cookie" and complained that her kids didn't like it, so I got a fire under my butt and adjusted this recipe to make something different. Substituted 1 cup oatmeal ground in the food processor and used raisins instead of chocolate chips. YUM. (I still prefer the chocolate though!! ;)

    ReplyDelete
  92. These were okay. Texture wasn't much to my liking. They were really dry. I measured everything, did everything right. Not sure what happened. But thanks for sharing anyway!!! Its a great idea!!!

    ReplyDelete
  93. I made these yesterday and they are EXCELLENT!!! The dough is very sticky; have no fear, they will turn out beautifully. Also, I needed to bake them about 5 minutes longer ... could be my oven though. Thumbs up on this recipe!

    ReplyDelete
  94. The dough was near impossible to work with in any way...even with a very well- floured work space. Mine basically came out as scone-shaped muffins...not the right texture at all. Pretty disappointed. :(

    ReplyDelete
  95. I just made these since I've been curious about them after finding this recipe on pintrest. These are absolutely delicious! I added a bit more chocolate chips and baked them for about five minutes longer but they were still great! The dough is a bit sticky but after working with it for a tad bit with my floured hands it came together beautifully. My dad even ate two :) thanks for this recipe

    ReplyDelete
  96. Just took these out of the oven and of course had to try one before I served them to my MOPS mommies. Very good! Perfect pairing for my coffe that I take very sweet and I love that they are from scratch, I am so proud of myself for making something that was not from a boxed mix.

    ReplyDelete
  97. These were marvelous! I didn't have any chocolate chips so I subbed in dried cranberries. They freeze really well too.

    ReplyDelete
  98. I just found your website and this is the first thing I've made and they were a HIT at my house. I used cinnamon chips instead of chocolate chips and then sprinkled with cinnamon sugar. YUMMY! Thank you

    ReplyDelete
  99. Snowy day here in NY....got all the ingredients yesterday can't wait to give these a try!! What kind of chips did you use? Semi-sweet or milk chocolate? I looked at labels and they have same values so I know it doesn't change points but just curious - thanks!!! Love your site - we've made the riceball casserole, stuffed pepper soup, easy broccoli pasta, broccoli potato cheese soup and ready tO try a few more this weekend - makes WW that much easier to follow thanks!!!

    ReplyDelete
  100. Okay, Okay!!! **sits and tries to calm down*** These are DE-LIC-IOUS!! I am delightfully impressed. The scones came out perfectly. I took the advice of a previous commentor and sprayed a 9 inch round pan with canola oil and baked the scones in it, 18 minutes exactly. I also used whole wheat flour intead of whole white wheat flour. If you haven't made these yet, go,run--don't walk, to your kitchen and get started!! **takes another bite of scone** OMG!!

    ReplyDelete
  101. I made these yesterday and they are amazing!!! It is hard to eat just one. Any ideas of how the points and taste would be affected if you use Stevia or more wheat flour?

    ReplyDelete
  102. Oh, I would love to make these some time ;) Yum ^_^

    ReplyDelete
  103. I have never had a scone before in my life so I cannot say about texture or if they are proper or not. All I can comment on is if they are good. And yes, these are really good.
    We just made them and my husband took a bite of one and just said "do you have enough for a second batch?" I said, "yes." He said, "you probably should go ahead and make it."

    ReplyDelete
  104. These are the best! Ty for the recipe. I used a heart shaped cookie cutter and
    made heart shaped scones

    ReplyDelete
  105. I made this, but used 2 cups of whole wheat pastry flour, and palm sugar. They look just like the photo, but have a bitter after taste, is it the baking powder, 1 tablespoon seems like a lot.

    ReplyDelete
  106. Made them!! Fantastic!! Definitely one for the books!!

    ReplyDelete
  107. Made them tonight and agree: they're wonderful. I used 2% milk with a splash of apple cider vinegar since we didn't have buttermilk. For those concerned about sprinkling with sugar, I mixed up some cinnamon sugar and ended up only using half of the combo.

    It does taste like a cookie rather than scone to me. I may feel somewhat guilty eating this in the morning! Delicious!

    ReplyDelete
  108. Just made these and I had to wrap them up before I ate the whole batch!! They are so delicious! I also didn't have buttermilk - but used 1 Tbl. white vinegar to a cup of milk and let it sit for 5 minutes. This is a keeper recipe I will make again and again!

    ReplyDelete
  109. I made them yesterday and they are so good. My daughters loved them too. I took have the batch to my relatives because I knew I would clean the whole thing myself! The only thing I found was that it seemed a bit difficult to knead. Mine was really sticky even with floured hands and board. And then the cutting was a little goopy too. But in the end they looked perfect. Thanks!

    ReplyDelete
  110. These look fabulous! And a lighter version than my cream scones :)

    ReplyDelete
  111. My husband loves cinnamon, I was wondering if you had ever made a cinnamon scone? I would love to get a good recipe for them!

    ReplyDelete
    Replies
    1. I would just add 1-2 tsp cinnamon and omit the chips. That sounds good too.

      Delete
  112. I made these this afternoon & they were amazing!! I used 1c. mini chocolate chips (because that's what I had in the pantry), added an extra tsp. of vanilla (because I don't think you can add too much vanilla) & threw in a little ground flax (to make myself feel better). My family asked for more so I'm adding this recipe to my collection. Thanks for sharing!! :-)

    ReplyDelete
  113. I made them on Sunday and have been having it all week for breakfast with some skim milk! Thanks, such a great change from my normal breakfasts!

    ReplyDelete
  114. I'm waiting for mine to come out of the oven right now. I love scones and used to make them all the time, but my standby orange cranberry scones use 1 stick of butter for 8 scones...this makes me excited. But the reason I wanted to comment, normally when I make scones I cut them apart and place them separately in the pan to bake. This also allows you to bake just one or two and freeze the rest unbaked. Then when you want hem just toss the frozen scones on the pan and bake normally adding 2 to 3 minutes to the bake time. Fresh scones any time you want them :-)

    ReplyDelete
  115. I just made these and I couldn't wait to try them. I replaced the buttermilk with greek yogurt and the chocolate chips with blueberries and dried cherries. The texture was a little cakey, perhaps because of the yogurt. Great flavor and easy to make! Thanks for the recipe. Will make them again.

    ReplyDelete
  116. I made these a few weeks ago subbing raisins and craisins instead of the chocolate chips and ohhhhhhhhh they are amazingggggggggggg!!!! I freeze them and reheat them as needed. Just had another one this morning and I fall in love with it every single time!!!

    ReplyDelete
  117. I made these and they were soooo good! I made them again the next day and used blueberries, kept everything else the same. They were really good too. My only issue was after storing them, they became mushy. Any ideas on how to store them other than the freezer. I tried ziplock, plastic wrap, storage container, and foil. Every way they became mushy and gooey. Any ideas?? I want to make them again but I don't want to eat them all the first day!

    ReplyDelete
    Replies
    1. I made them with cinnamon instead of chocolate chips. I stored them in a freezer bag in the microwave. They only lasted 2 days but that is because we ate them!

      Delete
    2. I froze them in a Ziploc freezer bag too and they were fine. I actually had undercooked part of them and they came out the best after being frozen

      Delete
  118. I've made this twice. The first time I made the scone too thick so the bottom was a little burned and the middle was a little undercooked--not that it was bad! I also sprinkled with Truvia rather than sugar which i don't think I'd do again. I froze a lot of them, and the undercooked section actually did better when defrosted (I can't make sense of that, but it was true) and usually eat one for dessert after dinner. I froze the rest of the buttermilk in an ice tray and made another batch a couple weeks later. This time I did use the whole wheat flour (first time I only had all purpose white flour), made it thinner and sprinkled with real sugar which I think made a huge difference. I brought these to work and they were gobbled up! People asked for the recipe and complained that they went so quickly. No one could believe it was low fat and I've been asked to make another batch.

    Thanks so much Gina!!

    (I have the taco chicken in the crock pot right now and it smells amazing!! Getting sooooo hungry!)

    ReplyDelete
  119. Made these tonight,also made them in blueberry (added 1 cup fresh blueberry's I froze from summer)! Both came out great! This is my 4th recipe of yours I tryed all have been perfect and yummy!Thanks!

    ReplyDelete
  120. Made these a couple of times now - second time I had to bring them to the office for fear of eating the whole batch! - and I have to say they are incredibly yummy!

    I know some people have asked if they can be frozen. I'm not sure how they fare if frozen after baking, but I froze the batter before baking. Then tonight, when I was craving one, I took a portion out of the freezer, let it thaw out for a bit, brushed with egg white & drizzled sugar on top before baking as per the instructions. Came out just as yummy as the regular way!

    A great option if, like me, having 12 portions just lying around is a very dangerous thing... :)

    ReplyDelete
  121. I just made these with chopped dried cherries instead of chips. Delish!

    ReplyDelete
  122. Any idea of the caloric content? They look amazing and I cannot wait to make these... with chips and/or blueberries/cherries/cranberries!! yummy!! Thanks

    ReplyDelete
  123. TOO SALTY! I should have known better than to put in the entire Tbsp of baking powder recommended. As it is they straddle the line between edible and not.

    ReplyDelete
  124. I made these today and they turned out delicious! Very yummy and I loved the soft texture. I am freezing some for later on. I used whole wheat and white flour and they turned out great. I also cooked them a tad bit longer.

    ReplyDelete
  125. Every time i try to make scones my dough is WAY to sticky to knead... it just sticks to my hands and the counter... i've tried adding more flour and it doesnt help! I dont know what to do..

    ReplyDelete
  126. I just made these but used blueberries instead of Choc chips, Low Calorie margarine instead of butter, spelt flour instead of whole wheat flour and honey instead of sugar and WOW!!! So frickin good and only 114 calories,6 g of sugar and 2g of fat each! I am amazed that food that tastes so good can be so good for you!

    ReplyDelete
  127. Did you use regular buttermilk or reduced fat? I don't know what I'd do without your blog. I don't even look anywhere else for recipes anymore and my husband says he has never eaten so well in the twelve years we've been married! Thanks for all the great recipes. I can't wait to try this one too.

    ReplyDelete
  128. These are fabulous! I made one batch of these and my family ate them in literally two days (kind of negates the "skinny" part of them ;) ) i have now had to make another batch! Delicious!

    ReplyDelete
  129. These look amazing! Great suggestion by Jenne about how to lower the calorie count with a little substitution.

    ReplyDelete
  130. made these last night and they came out great! I used mini chocolate chips and loved the small chocolate bite evenly distributed throughout the scone. The batter is very sticky but I resisted adding extra flour, the texture was great, soft and moist,not dry at all. I will try freezing.

    ReplyDelete
  131. I am convinced after making these twice that there is an issue with the recipe. Mine are super dry, you can't even slice them without them crumbling apart. I made sure the butter was mixed well both times and they are just too dry! Maybe only 1.5 cups of flour is needed? And use the rest for kneading?

    ReplyDelete
  132. I made these and they were delicious,tasted like something between a scone and a muffin/quick bread, great for breakfast with a cup of tea. :]

    ReplyDelete
  133. Wow! These were great and I had to beat away everyone to have some left. Used dark chocolate chips.

    ReplyDelete
  134. i just made thse and felt that i had to comment, turned out really good...although i was worried that the dough was way too sticky and had to add a little more flour but turned out great..i didnt have buttermilk, ended up adding teaspoon of vinegar and only had regular wheat flour..next time i will try using all the ingredients exactly..but still good..thanks for all your recipes..all good

    ReplyDelete
  135. Absolutely awesome! I subbed Splenda blend for the sugar and used 1/2 the amount of choc chips so they were only 175 calories each. Compare that to close to 700 calories for the scones from our local bakery! Also sprinkled cinnamon sugar on top instead of plain sugar. Your recipes are amazing!

    ReplyDelete
    Replies
    1. cinnamon sugar is a great idea

      Delete
  136. I made these last night with all purpose flour and the milk/vinegar substitute because that's all I had on hand. They were DELICIOUS!

    ReplyDelete
  137. Delicious! We loved them!

    ReplyDelete
  138. These are delightful!!!

    ReplyDelete
  139. These look SO good, but my son can't have chocolate :( Wondering if you might suggest something else that would work?

    ReplyDelete
  140. These were a HUGE hit with my family! I had a request from a friend to try butterscotch because he doesn't like chocolate, and it was equally delicious with the butterscotch chips! Thanks! These were DELISH!!

    ReplyDelete
  141. Holy moly--YUM! I'm not a baker, so I've been putting off trying these. I had some leftover FF buttermilk from another salad dressing (why do they make you buy those HUUUGE containers of buttermilk!?), so I thought I'd try these for dessert. I had a little bit of vanilla ice cream to the top after they just came out of the oven. HEAVENLY!

    ReplyDelete
  142. The first time I made these, my whole family really enjoyed them and so did I but I thought it could use a little something. I came up with the idea of adding a little orange zest to them and tried it the next time I made them and they were absolute perfection! The orange and the chocolate flavors went so well together! Thanks for all your wonderful recipes! I just hit my WW goal of 105 pounds lost and I give you a lot of the credit, Gina!

    ReplyDelete
  143. I made these for Mother's Day tomorrow. I tried one fresh out of the oven and it is delicious! I wish they weren't 5 points because I would eat them more often than just on special occasions. I don't like to use so many points up for desserts. But these are seriously, delicious!!! Thank you for this recipe, I can't wait for everyone to try them tomorrow!

    ReplyDelete
  144. Wow!!! I made these last night and after reading the comments, I was really worried the dough would be too sticky to work with. But it wasn't! I just needed to lightly flour the surface and my hands, like the recipe said. This recipe worked out beautifully! Although the scones weren't "flaky" that was totally fine because they were soft, fluffy, and subtly sweet. And using only 3 Tb of butter for the whole recipe! Gina, you amaze me! Here are the changes I made to the recipe:
    2 cups of white whole wheat flour, no white
    buttermilk: scant 3/4 cup skim milk + 3/4 tablespoon lemon juice. stir and let sit for 10 minutes
    raisins instead of chocolate chips
    Smart Balance instead of butter

    ReplyDelete
  145. Made these this weekend. LOVE.

    ReplyDelete
  146. Use a cheese grater to cut your butter. I always do this when making scones and it makes life so much easier

    ReplyDelete
  147. I made these this morning. I can't wait to eat one. Waiting to enjoy with the family for dessert.

    ReplyDelete
  148. I just made these tonight. Like others said the "dough" was very sticky. I could not kneed it at all, more like a thick cupcake/muffin batter. They have a little after taste but I think it is the whole wheat flour (I only used half of what was recommended), I'm not use to the taste of it. The texture does remind me of muffins, but that's okay because they are still super yummy. I think the next time I might experiment with making smaller individual portions using my 1/4c ice/cookie scoop.

    ReplyDelete
  149. Just put these in the oven! They were easier to make than I thought, and I can't wait to taste them!!!

    ReplyDelete
  150. Well. I'm a teenage girl without hardly any real cooking skills.. I just like to try new recipes and see if I can get them right. And because of my lack of cooking skills, I had NO idea how to cut butter into the flour mixture, and turns out, neither did my mom. I finally just said "good enough" and stuck it in the oven lol. :) Can't wait to see how they turn out, and if they're not good, I'm blaming it on my terrible cooking skills, but thanks for the great recipe, I'll try it again sometime and maybe Mama will get me a pastry mixer by then! :)

    ReplyDelete
  151. My dough was more like batter...not sure what I did wrong, but it was impossible to knead. Oh, I also used almond milk instead of buttermilk. I didn't think this could have affected the consistency, but perhaps that was the problem. They're in the oven now so we'll see how they turn out!

    ReplyDelete
  152. Ok, I wrote the last anonymous comment on 6/29.
    Even though I used almond milk and the dough was like batter, the scones still turned out great! I thought they were very tasty and can't wait to share them with others! :)

    ReplyDelete
  153. A-M-A-Z-I-N-G - Loved these scones, they turned out great and the recipe is super easy!

    ReplyDelete
  154. Was soooo gooood!!... I almost forgot the sugar and egg white but remembered just in time!! Family enjoyed even little bro and sis. I loved the wheat flavor with the chocolate chips... will be makin again for my college friends! <3

    ReplyDelete
  155. Have them in the oven right now and they look amazing :) Can't wait to taste!

    ReplyDelete
  156. OMG these are soooo flipping good, just downright sinful!

    ReplyDelete
  157. Love these scones!! so tasty and guilt free! I make them all the time perfect compliment to my morning coffee :)

    ReplyDelete
  158. I made 2 batches yesterday.....they were and are a huge hit!!! Thanks for the recipe!!! Love them

    ReplyDelete
  159. Gina, can the dough be refrigerated overnight and then baked the next day?

    ReplyDelete
    Replies
    1. I'm not sure, I haven't tried that.

      Delete
  160. Gina, I've tried making these twice and both times my dough was VERY sticky/impossible to knead. It seems that other people commented that they've had the same issue. I know I followed the recipe exactly as written.. so what are we doing wrong here? Please help!

    ReplyDelete
    Replies
    1. Perhaps you overworked the dough, or there wasn't enough flour on the board and your hands. Adding a pinch of flour would also help that.

      Delete
    2. I think there is an error in the recipe. Are we not supposed to add the milk in at the beginning but instead later when it says add in milk mixture? The first instruction is mix the first 4 ingredients of which milk is one of????

      Delete
  161. I'm a picky breakfast eater, but I LOVE eating these each morning! I even put a little more chocolate chips in since I love chocolate so much. Delicious!

    ReplyDelete
  162. With regard to the sticky dough, I did not knead it. Ijust floured my hands and formed it in to a 9 inch circle on parchment paper. I then took the circle of dough and froze it unwrapped for 30 minutes. After freezing it was easy to cut into wedges and brush with egg and sprinkle with sugar and bake. They came out great. The freezing suggestion came from a scone recipe on the King Arthur flour website.

    ReplyDelete
  163. Just made a test run of these for our Breastfeeding Week brunch picnic this weekend. They smell amazing!

    ReplyDelete
  164. can the white or ww flour be substituted for almond flour or quinoa flour?

    ReplyDelete
  165. This comment has been removed by the author.

    ReplyDelete
  166. These just came out of the oven a few minutes ago and my husband and I have already demolished one! These are wonderful!! We followed the recipe exactly as is and they came out perfect!

    ReplyDelete
  167. Just made these this morning for breakfast, so good! I personally like them better then the ones that you can get in the coffee shop!

    ReplyDelete
  168. Very nice indeed, I only came across your website last night and already I have made breakfast, lunch and I used these beautiful scones as a snack 3 things in one day and they were all delicious, .....thank you!! xxx

    ReplyDelete
  169. Just made these for the second time and they are a hit with my family. I substituted Truvia for the sugar. There is a conversion chart on the bag. Thanks for the tasty recipe!

    ReplyDelete
  170. Fabulous recipe. I've made it so many times. This morning chopped fresh peach in place of choc chips, adding in some almond extract. Wow! My husband ate half of them!

    ReplyDelete
  171. If I use the mini chocolate chips, do you think that changes the point value? Darby

    ReplyDelete
  172. I'm confused....I'm supposed to mix the first 4 ingredients in a bowl but then add the milk mixture later. The milk was the first ingredient. Is that an error? I do NOT have anything resembling anything coarse while adding in butter. Help!!!

    ReplyDelete
  173. Molly - the first 4 ingredients mixed together is what she is referring to as the milk mixture. After mixing those 4 ingredients, set the bowl aside and then add that mixture to the 2nd (large) bowl after the rest of the ingredients have been mixed together.

    ReplyDelete
    Replies
    1. OH!!!!!!!!!!!!!!!!!! That makes sense!!! Thank you!!!!!! I could not figure that out for the life of me. Jeez. Time for some sleep! :) Thanks!

      Delete
  174. I LOVE this recipe, these scones are delicious. I have made them for my Mom and I many Saturday mornings to enjoy with a cup of coffee. My mom is a big fan of Cranberry-Orange flavor. If I switch out the chocolate chips with dried cranberries, any idea of how I could adapt this recipe to add orange zest and/or orange juice?

    ReplyDelete
  175. Yummy.. Lokks so great!

    ReplyDelete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.