Skinny Chocolate Chip Buttermilk Scones

Okay, so I've been on the lookout for some low cal-ish (yes, I made that word up) new recipes.  Because I've been working several days a week lately, I've been searching for recipes for breakfast that I can make ahead of time and have ready to go.  I DO NOT cook on mornings that I go to work.  As I have said before, 5:30 and I are not friends.  I'm not getting up earlier than 5:30 just so I can cook.  NOPE!  Not gonna happen. 

So, I don't know about you, but I had never actually eaten a scone and I had certainly never baked a scone.  I wasn't even sure if I knew what a scone was.  But, oh my gracious, they are fabulous!  So, you ready for the recipe?  Thanks so much to Gina at SkinnyTaste for making my diet not feel quite so much like a diet. 

Skinny Chocolate Chip Buttermilk Scones

Sevings: 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

1 cup white whole wheat flour

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 a 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 into dough into 12 wedges, cutting 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 with a big ole glass of milk, skim of course.  MMMMM!