Serving Size: 1 scone
PointsPlus® value 5*
HG Alternative: Swap out the Splenda for the same amount of granulated white sugar, and each scone will have 214 calories, 35g carbs, and 17g sugars (PointsPlus® value 6*).
No more mornings spent staring longingly at the glass pastry case at the coffee shop. Make a batch of these chocolate-studded scones ASAP!
1/3 cup light whipped butter or light buttery spread (like Brummel & Brown)
1 cup whole-wheat flour
1/3 cup Splenda No Calorie Sweetener (granulated), or HG Alternative
1/4 cup old-fashioned oats
2 tsp. baking powder
1/8 tsp. cinnamon
1/8 tsp. salt
1/3 cup no-sugar-added applesauce
3 tbsp. low-fat buttermilk
3 tbsp. mini semi-sweet chocolate chips
Spread butter into a 1/4-inch-thick layer on a piece of parchment paper or aluminum foil. (If needed, let it come to room temperature so it's easily spreadable.) Freeze until solid, at least 2 1/2 hours.
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
To make the scones, in a large bowl, combine flour, Splenda, oats, baking powder, cinnamon, and salt. Mix well.
Cut frozen butter into very small cubes. Using two forks, quickly and thoroughly mash butter into the flour mixture, until the mixture resembles coarse crumbs. Add applesauce and buttermilk, and stir until uniform. Fold in chocolate chips.
Form dough into a circle on the baking sheet, about 6 inches in diameter and 1 inch thick. Evenly slice into 6 wedges, but don't separate the wedges.
Bake until a toothpick inserted into the center of a scone comes out clean, 12 - 14 minutes.
Let cool completely. Once cool, separate wedges, and enjoy!
MAKES 6 SERVINGS