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Chocolate Chip Scones




Source of Recipe


Source: Cinnamon Hearts
Exchanges
Servings: 12

1 cup whole wheat flour
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 T sugar
1 T brown sugar
1 T cold light butter or light margarine, suitable for baking
1/2 cup plain nonfat yogurt
1 tsp vanilla extract
1/3 cup mini chocolate chips

Preheat oven to 400 ° F. Spray baking sheet with cooking spray. In a medium bowl, combine flours, baking powder, and sugars. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.

Using a rubber spatula, stir in yogurt, extract and chips until mixture holds together and forms a ball. Place dough ball on prepared baking sheet. Pat into a 9-inch circle. Using a sharp knife, mark dough into 12 wedges, cutting into, but not through, dough.

Bake 20 minutes or until golden brown. Cut into wedges and serve warm. Or, cool and store covered and/or freeze up to 3 months. To reheat, bake uncovered at 350 ° F. for 5 to 10 minutes.

One serving equals: Calories: 136…Protein: 3 g…Sodium: 122 mg…Cholesterol: 4 mg…Fat: 4 g…Carbohydrates: 24 g ++++ Exchanges: 1 starch; 1/2 fruit and 1/2 fat