Chocolate Chip Buttermilk Scones

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Chocolate Chip Buttermilk Scones are sweetened just to perfection studded with chocolate chips. Kind of like eating a giant chocolate chip cookie for breakfast!

Skinny Chocolate Chip Buttermilk Scones are sweetened just to perfection studded with chocolate chips. Kind of like eating a giant chocolate chip cookie for breakfast!
Chocolate Chip Buttermilk Scones

I love scones so much, I keep a stick of butter in my freezer whenever a craving strikes! These are by far my favorite, but some other scone recipes I often make are Delightful Apple Scones, Lemon Cranberry Scones and even these savory scones.

Chocolate Chip Buttermilk Scones are sweetened just to perfection studded with chocolate chips. Kind of like eating a giant chocolate chip cookie for breakfast!
Chocolate Chip Buttermilk Scones are sweetened just to perfection studded with chocolate chips. Kind of like eating a giant chocolate chip cookie for breakfast!

Chocolate Chip Buttermilk Scones are sweetened just to perfection studded with chocolate chips. Kind of like eating a giant chocolate chip cookie for breakfast!

I tested them out on some friends, and they loved them so much, we ate them all before I got to take pictures, so I had to make them again. No worries, chocolate makes everything better!

How To Freeze Scones

You can either freeze them before or after baking. If you prefer to bake the scones first, let them cool completely and transfer them to a resealable bag or airtight container before freezing for up to 1 month. Defrost for 1 hour at room temperature then warm the defrosted scones in an oven preheated to 300F for 5 to 10 minutes.

To freeze the scones before baking, cut the scones out and put them on to a baking sheet lined with baking parchment (parchment paper). Freeze the scones on the sheet until they are solid, then transfer them to resealable bags or airtight containers and freeze for up to 3 months. Bake the scones direct from frozen, as directed in the recipe, but allow an extra 2 to 5 minutes baking time.

Chocolate Chip Buttermilk Scones are sweetened just to perfection studded with chocolate chips. Kind of like eating a giant chocolate chip cookie for breakfast!
Chocolate Chip Buttermilk Scones are sweetened just to perfection studded with chocolate chips. Kind of like eating a giant chocolate chip cookie for breakfast!
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4.73 from 11 votes
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Skinny Chocolate Chip Buttermilk Scones

8
8
8
SP
199.5 Cals 3.5 Protein 30 Carbs 8 Fats
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Yield: 12 servings
COURSE: Breakfast, Brunch, Snack
CUISINE: American
Chocolate Chip Buttermilk Scones are sweetened just to perfection studded with chocolate chips. Kind of like eating a giant chocolate chip cookie for breakfast!

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

Instructions

  • Preheat oven to 375°F.
  • 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.

Nutrition

Serving: 1scone, Calories: 199.5kcal, Carbohydrates: 30g, Protein: 3.5g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 24mg, Sodium: 257.5mg, Fiber: 2.5g, Sugar: 13g
Blue Smart Points: 8
Green Smart Points: 8
Purple Smart Points: 8
Points +: 5
Keywords: Chocolate Chip Buttermilk Scones, chocolate chip scones, chocolate chip scones easy, chocolate chip scones with buttermilk

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296 comments

  1. So good, thank you!

  2. I’ve made these numerous times and they are always a hit. I don’t keep buttermilk in the house but it’s easy enough to sour some milk with lemon juice. Thanks for the recipe!

  3. This is an amazing recipe. I have made it as written, and got delicious results. Since then, I have also followed recipe as directed, just substituting gluten free flour, for the flour called for in the recipe, and they are as delicious as the original! I love this recipe and this website!

  4. Our oven is on the fritz but I have extra buttermilk and wanted to
    make these. Any chance at an air fryer conversion?

  5. We LOVE those scones at my house. Our Christmas breakfast is a variation of your recipe. I swap the buttermilk out for eggnog and add fresh cranberries and white chocolate chips. It is soo so good. Thanks for sharing. We love all your recipes Gina

  6. This recipe was a mess!! The dough was so sticky, impossible to work with.  Half of it was getting left on my hands, and then I ended up using about another 1/4 cup of flour to make it work.
    They are in the oven now, I really hope they taste good!!

  7. I didn’t have buttermilk, so I made my own with milk and vinegar. These are really tasty and I will make them again.

  8. This is my go to recipe for scones.  They are quick, freeze well and turn out great every time.  I  sometimes substitute cinnamon chips for chocolate chips and add cinnamon to the dry ingredients.  

    • Pam, where do you find the cinnamon chips? I’ve been looking for them for quiet some time now and can’t find them

  9. Excellent, super yummy! Had to use up some buttermilk, so I made these. Didn’t have the flour in the recipe, so I used regular all purpose, and it worked well.

  10. I made these for the first time today and they were delicious and super easy!!

  11. Is it possible to use this recipe with out the chocolate chips? I made these many times and they are always perfect. My mom just asked me if I could make plain ones? Like a vanilla scone. Thank you.

  12. I just made them and wow!!! They taste even better than they look! Thank you for the recipe. I wish I could post a picture of how they look. It was sooo easy to make also another plus!!! 

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  15. Can I substitute blueberry for the chocolate chips? Will that lower the calorie count on the scones?

  16. Did these more as drop scones with a cookie scoop. Turned out delicious and tender!

  17. Can I use an all purpose gluten free flour (1 for 1)? Just started a GF diet. 

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  20. I know this is an old post but holy cow! Just made these and they are delicious! Did the milk/vinegar trick as no buttermilk on hand and it seems to have worked well. Will definitely make again!

  21. Perfect Scones. I made them many times before. Today I added frozen cranberries and white chocolate chips. They are delicious either way you make them. I normally use almond milk because I hardly ever have buttermilk at the house. Taste just as fine and everybody that had the pleasure of trying them was very impressed! Who needs St****cks when you can create it yourself at home for so much less calories 🙂 Please keep the yummy recipes coming

  22. Do you think its possible to make these gluten free? I know you've been doing some playing around with gf flours, any suggestions?

  23. I made a version of these today. I subbed in almond flour for the whole wheat, I subbed in dried cherries (that I soaked in hot water) and subbed in 1 tsp of almond extract for one of the vanillas. The dough was very WET and need lots of extra flour when trying to knead. They are a little crumbly but very good! I see all kinds of possibilities here! Thanks

  24. I couldn't wait to try these as I have made your blueberry scones many times and they have always been a hit.

    I was surprised that these just weren't as good. My husband who pretty much likes everything agreed. I compared both your recipes and they are very similiar, just adding a bit more butter to the blueberry recipe and baking soda which is not added in the chocolate chip recipe…..the blueberry ones were very flakey and not muffin like; whereas these were very muffin like and not flakey at all.

    I will probably end up using the blueberry recipe and substituting chocolate chips…..thanks for sharing!

  25. 12.8 grams of sugar is considered skinny ?

  26. Chocolate chip buttermilk scones look lovely. The recipe seems practical. Thanks.

  27. I loved these scones! I used all all-purpose flour, and used white chocolate chips instead since my husband likes them. These were great, and didn't taste skinny. I will say they are best right out of the oven… they're still good the next day, but the texture changes slightly once they've cooled. Thank you for this recipe!!!

  28. can you use all white flour? whole wheat seems to bother hubby?

  29. I just baked these and my son loved it!!! Anyway, my scones turned out to be soft..are they supposed to be like that, or are they supposed to be a bit hard like the ones in store. Also, I didn't use a pastry blender, used knife instead. I didn't get that coarse resemblance type of flour, so maybe that's the problem?but anyways, hard or soft, they are super yummy!

  30. Ok.. so I had to follow up my own question above. I just opened our brand new Skinnytaste cookbook (a birthday present 🙂 and flipped open to find pumpkin scones! I am so excited to make these tomorrow morning with my kids. Your cookbook is gorgeous and will be my go-to source for meal inspiration.

  31. For so long now, your recipe for scones has been my family's go-to weekend scone recipe. We LOVE them. I know this is an older post, so not sure if you'll ever see this- but we would love, love, love it if you ever created a pumpkin scone recipe. My kids think a certain coffee shop has the best pumpkin scones, but of course, they're like 500 calories a piece. I have seen some other versions of lighted pumpkin scones online, but some still look either too high in calories or complicated to make. I thought, surely, if anyone could whip out a terrific pumpkin version of scones, it would be you!
    Keep up the great work- you make it so easy to feed my family healthy meals and treats!

  32. I know this is a pretty old recipe (by interwebs standards, anyway), but I just wanted to say that I baked your scones the other day, and they are fantastic!
    Beth x
    swallowsandskylines.blogspot.co.uk

  33. Would it be possible to fold in some frozen raspberries?

  34. The first time I found these, I really wanted to make them, but I was intimidated by the whole cutting-butter-into-flour process. I'd never seen this term before, so I was kind of put off making the scones. But now that I've done a little more research, I was wondering: can I make these in a food processor? And replace the buttermilk with the milk + vinegar/lemon juice mixture? Thanks so much!

  35. Can you make the dough and then put it in the fridge overnight til its ready to be baked off?

  36. I'm wondering if someone could tell me how filling these are. I'm used to eating a protein bar in the morning, which gets me by until lunch. I'm hoping these will be just as filling.

  37. Do you know how many syns these would be on slimming world extra easy? Thanks!! They look wonderful, but not sure if it'll be particularly low given all the flour and butter! 🙂

  38. I made this this morning and they were delicious! I'm not sure if I measured something wrong, but my dough was very sticky and wetter than I expected. And it took more like 25 minutes to cook. I brought them to my co-workers and they were all impressed.

  39. Best thing EVER!!!!

  40. these certainly will not make you skinny with that amount of sugar haha! I am going to try a healthier version with coconut milk, less sugar, use honey or maple syrup or Stevia instead of refined sugar, and some type of coconut flour/almond flour variation to make it GF. thanks for the idea though!

  41. Great recipe thanks, another keeper from here. DS is very happy with this one – the evening of the day I made them he had already had 2 pieces, he was playing with his fake toy food set. He picked up the pie piece took it to his dad and told him he needed a snack and he wanted 'one of these that look like these but real with chocolate' (he couldn't remember the word scone lol. Haven't told him I froze 3 pieces for myself to have as a treat with coffee on those rare times I have the place to myself!!!

  42. I live in NJ and a coworker is from a blueberry farm. He brought in fresh blueberries and I went to town with baking! I added blueberries instead of chocolate chips and it was amazing!!! Thank you so much! I love your recipes!

  43. I have never baked anything from scratch before in my life. I made these, worried the whole time I would screw them up, and they turned out AWESOME. I used dark chocolate chips, because they are the best 😉 DH thought they would benefit from some dried cherries, and I might add some next time.

    Totally random, but to cut the butter we used a wire whisk. I cut it into tiny pieces and then stuck it in the fridge while I was working on the recipe. When I was ready, I added the butter and my husband whisked it into the mixture until it looked how the recipe described. It worked out, thank goodness!

  44. I made these last night and they're delicious! I ended up cutting them into 16 wedges and it made them 4 points instead of 5…I also didn't have buttermilk on hand, but put 1 tablespoon of white wine vinegar into 3/4 cup of 2% milk and it came out great!

  45. I just made these for Mother's Day, and wow! I really enjoyed them and was only able to stop myself after 1 1/2 scones. As for the complaints regarding the texture, traditional scones are dense. To make a denser scone you would need quite a bit more flour. These are Skinny… less flour = less calories and carbs. Thanks Gina for the delicious substitute!

  46. These are fantastic. Just made them the other day. My mom says they're the best she's ever had. I might have to agree.

  47. These look delicious and I have buttermilk in the refrigerator that I need to use. Yay! Thanks for sharing!

  48. I must make these! The pictures are gorgeous!!

  49. There's a video I found that explains how to cut in butter, why you would want to do so, and shows how it should look after doing so.

    After reading the above comments/questions and also not knowing how to do this myself, I found it very helpful.

    If you go to Google search and type in "allrecipes cut-in butter" (without the "" marks) it should be the first result.

    Also, thank you to those of you who commented about alternatives to buying Buttermilk. That's not something I'd ever have on hand, and I don't like buying things that I only use in one recipe and don't have any other use for. Lemon juice on the other hand, I definitely have!

    I'm looking forward to tasting these. I've made a couple recipes from this website since I found it recently, and while they didn't always turn out like I expected they were still very tasty.

  50. SO GOOD! I added shredded coconut and almond extract (mostly because I was out of vanilla) and it made them super yummy! Tastes like angel food cake!

  51. Made these for some family company and they were a big hit! Thanks for a healthier version of a great breakfast item! http://lexslifeasanewwife.blogspot.com/2013/03/chocolate-chip-buttermilk-scones.html#

  52. This recipe is delicious, and is ideal for anyone with a sweet tooth or weakness for chocolate! I made this recipe awhile ago, and it worked out really well. At first I was worried that sprinkling the sugar on top would be too much, but I soon discovered it was not. These scones are perfect with a warm drink like coffee or tea. I would reccomend it to anyone! Thank you so much for sharing!

  53. I have been obsessed with the idea of making chocolate chai scones. How could I infuse chai tea into this recipe? Just used the chai tea spices?

  54. My weakness, Scones…this is just fabulous…can't wait to try them …ty

  55. I just started back on Weight Watchers last week and ran across your recipe on Pinterest. What a shocker that there is such a thing as a skinny scone. I was skeptical but was very pleasantly surprised. My eight year old daughter came home from school and tried one. She gave the scones two enthusiastic thumbs up. Thank you for making such a wonderful treat figure friendly!

  56. I was cruising your blog and stumbled on these. I ran out to get buttermilk and made them immediately. They are the best scones I've ever had!! Thank you so much! I look forward to many more in my future!!!

  57. Made this for Valentines day for my office. Everyone loved them! Definitely going to make these again.

  58. Can I make these with just regular all purpose flour? My son would love these but he's allergic to wheat. Thanks

  59. looks delicious can't wait to try them for my first time. I've been wanting to try them for a long time.

  60. I entered these into my ww recipe builder. If you use egg beaters and splenda they are still 5pp per 1/12th scone, so I used sugar instead. These are awesome Gina, I doubled it to share with my co-workers, they loved them

  61. Just WONDERFUL! The dough is pretty sticky, so flour your hands good for the kneading part. But I can't say enough good things about this recipe!

  62. I have made these 3 times in the last week! The first time I had the same issues with the dough being WAY too sticky and had to add 2 extra cups of flour which negated the whole healthy part of this recipe. I have since used 100g of yoghurt in place of the buttermilk and also used 3/4 C of splenda instead of sugar. Worked out so much better! They haven't lasted more than 10 min. Perfect recipe!

    • Thank you for suggesting Greek yogurt! I have a hard time finding buttermilk, but I subbed the fat free plain fage on a 1:1 ratio, and the scones are so light!!! PS – fage is 0 SP, whereas whole buttermilk is 7, so it might even bring down the points per scone total!

  63. I just made these scones this evening to enjoy tomorrow at work… they turned out so wonderfully! Thank you so much for the recipe! I am totally obsessed with this website since all the recipes I have tried turn out so well!

    Thank you Gina!
    PS- the loaded baked potato soup was great and my husband loved it as well!!

  64. My 1st attempt at a scone of any kind and I have to say I'm impressed! My family doesn't care for things made with wheat flour but didn't seem to mind the white wheat flour (although I didn't share that info). I bought some just to try this recipe!

    Loved it….quick breakfast and keeps well. I just had one for breakfast after making them 3 days ago and 12 sec. in the microwave and still just as good! Thanks for giving me something new to try. Pinned it!!

  65. yum…..cant wait to try it out!

  66. Thank you for a great recipe! I made these for my sister-in-law and her bridesmaids on the morning of her wedding, and they were a huge hit!

  67. I just made these today. I love them!

  68. I made these with gluten free flour. 1c. rice flour 1c. All purpose gluten free. I used just oil for the butter and coconut milk with a little bit of lemon juice. The consistency turned out wonderful for being gluten and dairy free. I also used carob chips for the chocolate chips. The only thing I don't like about them are they are not that sweat. I think next time Ill make them with half chocolate chips and half dried Cherri's.

  69. Made these today, aaaaaammmmaaazzzinnng! I could eat the whole pan! Thank you!

  70. I have just started WW. Your website is SUCH a help! My family LOVES scones for bfast. This is now our new recipe. Thank you! By the way, if you add a few drops of orange oil, it doesn't change the points and makes a new, yummy flavor (our family's favorite).

  71. These were fantastic. My kids couldn't get enough, keep asking when I will be making them next.

  72. Just put some peaches in the dough with just whole wheat flour in the oven and they smell SO good.

  73. Truth be told these are not for me. However, and this is a huge however my 2 year old absolutely loves them. I made these scones for breakfast this morning and he gobbled 2 whole wedges down and is working on a third one for a snack. This makes me one happy mommy. My son at the age of 2 has already developed a sweet tooth and I love how these scones are a bit healthier with white wheat flour and less sugar. I don't really care about how much or little calories they have I am just happy that they are not pure junk! Great recipe! Thank you for posting.

  74. Made this for a brunch and they came out exactly like the picture! They tasted fantastic and my boyfriend begged me to keep the recipe… so I did!

    The only thing was that it says it takes 18-20 minutes to cook but mine was still visibly raw until about 25 minutes

  75. I used coconut oil instead of butter. You could also use almond or coconut milk instead of buttermilk if you can't have dairy. Even usfruit and or nuts instead of chocolate chips!

    The dough is just so yummy!

  76. I subbed no-sugar applesauce for the sugar, and used all whole wheat flour. The dough was a little sticky but I kneaded it into some flour to remedy. Turned out great! New nutrition (acc to myfitnesspal) = 144 cal, 20 carb, 6 fat, 4 protein, 3 fiber, 5 sugar. Thank you so much for your recipes! I've been thoroughly enjoying your posts each week and have recommended your blog to many friends. Happy New Year!

  77. I made this for me and my friends and it was a hit! We loved it 🙂

  78. these are in the oven….!

  79. Thank you so much for the recipe! My brother and I just made it and it was delicious. Definitely will make these again.

  80. So delicious, a new family favorite and so easy!

  81. I just made these tonight and they are delicious! I don't have a pastry cutter and the knives were awkward so I just got my hands really cold by running them under water and cut in the butter that way.

  82. I made these this morning and they came out great! Usually when I make scones the recipes come out like lead bricks but these were very light and fluffy. I will say that I think the amount of milk was too much for my climate. I live in the Pacific North Wet so my flour always has a significantly higher moisture content. I had to knead in a bit of extra flour to get it to the right consistency. Next time I'll reduce the liquid by 1/4 cup and then add back in what I need if that's too dry. I absolutely love your recipes! You make "real food" that's just healthier. I can't stand it when they substitute every fake food known to man to try to reduce the calorie count in a recipe.

  83. I made these last night with my own version of your baked potato soup (I use rutabagas instead of colliflower same points just a more potato like texture). I did not tell hubby that these were healthy and he loved them, he couldn't believe I made a bread with chocolate chips to go with dinner. I will not tell him it was a healthy dinner. 🙂 thanks so much for posting all these WW friendly recipes, I use your website every week!

  84. Added some cinnamon to make them more fall tasting. Smell great already!

  85. I made these this morning, and they were delicious! I was a little unsure if my hubs would enjoy them, but I think he ate three. 🙂 My only changes were that I only had Bob's Red Mill stone ground whole wheat flour (not white whole wheat), and I used low-fat buttermilk. They were more moist than I expected from a scone, great right out of the oven with my morning coffee! I think next time I might drizzle them with a peanut butter glaze.

  86. Love these! Made them last night and they are even picky DH approved! I can see swaping the chocolate chips for some fruit. Overall great recipie and easy, I use a pastry cutter vs knives or food processor and it was pretty quick and easy.

  87. Just made them as is and I love the fact that they aren't overly sweet. Just the right amount to go with a cup of tea; thank you Gina.

  88. Fantastical!!! There are 4 ppl in my house, I made these at 7 in the morning and they were gone by 9. Will most definately make again. As always, many thanks!

  89. Yummy.. Lokks so great!

  90. 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?

    • you could replace the vanilla (or like 1 tsp of it) with orange extract. adding zest wouldnt change it much either if the orange flavor wasnt enough! now that you mention it, i might try the orange cranberry flavor too! ive got the original in the oven right now!

    • *wouldnt change the texture much 🙂

  91. 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.

    • OH!!!!!!!!!!!!!!!!!! That makes sense!!! Thank you!!!!!! I could not figure that out for the life of me. Jeez. Time for some sleep! 🙂 Thanks!

  92. 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!!!

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

  94. 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!

  95. 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!

  96. 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

  97. 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!

  98. 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!

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

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

  101. 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.

  102. 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!

  103. 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!

    • 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.

    • 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????

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

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

  106. Love these scones!! so tasty and guilt free! I make them all the time perfect compliment to my morning coffee 🙂

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

  108. Have them in the oven right now and they look amazing 🙂 Can't wait to taste!

  109. 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

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

  111. 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! 🙂

  112. 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!

  113. 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! 🙂

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

  115. 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.

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

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

  118. Made these this weekend. LOVE.

  119. 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

  120. 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!

  121. 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!

  122. 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!

  123. 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!!

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

  125. These are delightful!!!

  126. Delicious! We loved them!

  127. 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!

  128. 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!

  129. 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

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

  131. 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. :]

  132. 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?

  133. 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.

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

  135. 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!

  136. 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.

  137. 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!

  138. 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..

  139. 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.

  140. 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.

  141. 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

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

  143. 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… 🙂

  144. 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!

  145. 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!)

  146. 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!

    • 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!

    • 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

  147. 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!!!

  148. 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.

  149. 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 🙂

  150. 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!

  151. 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!! 🙂

  152. 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!

  153. These look fabulous! And a lighter version than my cream scones 🙂

  154. 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!

  155. 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!

  156. 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!

  157. Made them!! Fantastic!! Definitely one for the books!!

  158. 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.

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

  160. 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."

  161. Oh, I would love to make these some time 😉 Yum ^_^

  162. 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?

  163. 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!!

  164. 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!!!

  165. 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

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

  167. 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.

  168. 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

  169. 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. 🙁

  170. 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!

  171. 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!!!

  172. 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!! 😉

  173. 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.

  174. 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!

  175. 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!

  176. 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! 🙂

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

  178. 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!

  179. 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!

  180. 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.

  181. 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

  182. 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!

  183. 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. 🙂

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

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

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

  187. 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!

  188. 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

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

  190. 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.

  191. 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

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

  193. 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

  194. 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!

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

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

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

  198. 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!

  199. 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!

  200. 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?

  201. Has anyone tried freezing them yet?

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

  203. 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?

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

  205. 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.

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

  207. 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!!

  208. 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.

  209. Oh my gosh. You just hit a weak spot. 🙂

  210. 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.

  211. Making this tonight! Thanks so much for sharing!

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

  213. 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

  214. 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!

  215. what do you mean "cut in butter"?

  216. 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.

  217. 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.

  218. 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!

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

  220. 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!

  221. 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.

    • 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!

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

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

  224. 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!

  225. If I substitute blueberries for the choclate chips, how would this improve the nutritional value?
    🙂

    • 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.

    • 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.

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

  227. 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

    • 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.

  228. 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!

  229. I can not even believe how good these look! I can not wait to make these. I love you! 🙂

  230. 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

  231. oops also can you use mini chocolate chips???

    Gina….just love your recipes.

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

    Thanks..great recipes as usual.

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

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

  235. Omg I need to make these!! Defo a weekend treat I think! 🙂

  236. I'm making these…TODAY! Yum!

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

  238. 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.

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

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

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

  242. These look amazing!!!!

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

  244. 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.

  245. 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!

  246. is that nearly 200cals per scone?

  247. 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.

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

  249. 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. 🙂

  250. 10 minutes away from my first bite! Can't wait!!

  251. Now this I've gotta try! Thank you!

  252. These look delish!!!!! Bookmarking this now! Yum!

  253. 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?

  254. 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!

    • I always sub almond milk and earth balance things seem to always come out fine! 🙂

    • 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!

  255. 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.

  256. YUM! HOW CAN I MAKE THIS VEGAN? ANYONE??

  257. 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.

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

  259. Loving this recipe… so much 🙂

  260. 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

    • this is why WW fails.. because you can still eat this kind of stuff. This recipe is butter, sugar, egg, BUTTERMILK, and chocolate.. I dont get why its called "guilt free."

  261. 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!

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