Chocolate Scones

eat well

LOSE WEIGHT

That certainly got my attention at the grocery store magazine rack. Sounded like a good idea so I picked it up and did a quick flip through and there were enough enticing pictures to get me to purchase it. I do have say though that I do buy a lot of the Better Homes and Gardens Special Interest Publications books. They have such great pictures and I am a sucker for cook books with pictures.

CHOCOLATE SCONES

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup rolled oats

1/3 cup sugar

2 tsp baking powder

1/4 tsp salt

3 Tbsp cold butter, cut into chunks

3/4 cup light sour cream

1 egg white, lightly beaten

1 cup semi sweet chocolate chunks

In a medium bowl combine flours, oats, sugar, baking powder and salt. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center; set aside.

In a separate medium bowl combine sour cream and egg white. Stir in 3/4 cup of the chocolate chunks. Add to flour mixture all at once. Using a fork, stir until just moistened.

Turn out dough onto a lightly floured surface. Knead for 10 - 12 strokes, or until dough is nearly smooth. Pat into a 10-inch circle. Cut into 12 wedges. (I only cut it into 8)

Place wedges 1 inch apart on a parchment lined baking sheet. Bake at 375 for 18 to 20 minutes or just until edges are starting to brown.

Meanwhile, melt remaining chocolate. Drizzle over warm scones.

RATINGS:

Heather - 9 - "I like chocolate and oats together"

Brad, Herb & Donna - 9 - "Yum"

NOTES:

I hate recipes that don't tell you that a quantity will need to be divided. I know that I should just read the recipe better, but I want easy to follow.

These were a bit dry. I think that they were baked too long. In the future I would increase the heat and decrease the time (more like the rest of my scone recipes). That said, I will definitely add these into the rotation.