Chocolate Chip Cookie Scones
Exactly what it sounds like! Your favorite cookie in tender, perfectly crumbly and lightly sweetened scone form. These scones are a dreamy way to start the day when you want something just a touch indulgent, and they also make for a perfect afternoon pick me up with milky tea!
- 4 tablespoons refrigerated butter
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 cups spelt flour sub whole wheat pastry, all-purpose or GF all-purpose
- 1/3 cup coconut sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 cup semi-sweet chocolate chips
- 1/2-3/4 cups plain full fat yogurt can use any kind as long as its plain
- Preheat oven to 400 degrees F and line a large baking sheet with nonstick parchment paper.
- Cut butter into small 1/4 inch cubes. Place in a small bowl back in the refrigerator. In another small bowl, whisk together applesauce and vanilla extract. Set aside (room temp is fine).
- In a large mixing bowl, whisk together flour, coconut sugar, baking powder, baking soda, cinnamon and sea salt.
- Working quickly, use clean fingers to pinch the cold butter with the dry mixture, breaking the butter down into small pieces. Stir in the applesauce/vanilla extract, which should create a crumbly, ragged looking texture.
- Stir in chocolate chips. Starting with 1/2 cup, stir in yogurt just until the dough starts to come together. You don’t want it to be a wet dough; there should still be some dry bits that don’t stick.
- Turn dough out onto baking sheet and knead gently a few times, just folding the dough in on itself. Form dough into a disk, approximately 8 inches wide and 1 1/2 inches tall. Using a sharp knife, slice disk into 8 wedges. If using, brush with a thin layer of almond milk and sprinkle on cacao nibs.
- Bake scones for 18-20 minutes, or until a toothpick comes out clean. Allow scones to cool at least 10 minutes before separating into wedges.