Chocolate Chip Cookie Scones

Posted on by llbalanced
Chocolate Chip Cookie Scones
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    [post_date] => 2017-01-18 08:24:08
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    [post_title] => Chocolate Chip Cookie Scones
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01.18

I know, I know. This might seem like the absolute worst time of the year to be posting a Chocolate Chip Cookie Scone recipe and you're thinking thanks Laura Lea, but we're trying to ignore all-the-chocolate and pastries and do all-the-veggies!

And there's nothing wrong with that...if you're an all-or-nothing kinda person. OR if you're someone who does better just keeping your pantry and refrigerator completely free from foods that feel tempting. OR if, for you, one scone inevitably leads to the whole batch. OR all of the above!

Then, indeed, this is probably not the post for you right now. I wish you the absolute best! I also suggest following my Instagram stories where I am sharing a series of Lazy Veggie recipes that I whip up from Trader Joe's packaged produce.

But I'm not an all-or-nothing person, if the name of my business didn't give that away already. I am, as Gretchen Rubin would say, a classic moderator. I feel more anxious if I'm told I can't have any of the scones or chocolate or wine. I like having a few treats in the pantry and fridge, and I can enjoy one and one alone. This actually helps me live my best and healthiest life! 

Barring any illness, my "diet" looks just about the same all year round. I focus most of my attention on colorful, nutrient-dense foods. Sure, I indulge sometimes, but overall, I am happiest when I have an everything-in-moderation approach.

If you're like me, then this post is actually perfectly timed! As you march forth into 2017 with a plan for the healthiest you, having some gooey Chocolate Chip Cookie Scones in the freezer is a afternoon treat made from whole grains, natural sweeteners and quality fats. If you wake up with an insatiable craving for chocolate, you can toast one of these up, slather it with almond butter and savor every bite.

Ultimately, you just have to do what works best for YOU and YOUR body. My body appreciates a melty CCC scone every now and again!

NOTES: I've been baking with spelt flour a lot recently and really loving it. Spelt is an ancient cereal grain that is in the wheat family, but isn't the same as wheat. Ounce for ounce, it is lower in calories and higher in protein than wheat. In addition, the gluten in spelt breaks down much more easily than in wheat, so it can be a better option for people with wheat intolerances or sensitivities (those with a wheat allergy should NOT consume spelt). I personally love its slightly nutty, sweet flavor, and I think it's a perfect pairing with chocolate. You can sub it 1:1 for whole wheat pastry flour, all-purpose flour or gluten-free all-purpose flour. Finely ground oat flour or buckwheat would probably work as well!

You can absolutely substitute dried fruit and/or nuts for the chocolate chips. Berries would work as well, but the scones might need to bake another minute or two.

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TOTAL TIME :18minutes15minutes10minutes
8scones
INGREDIENTS
  • 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)
DIRECTIONS
  1. Preheat oven to 400 degrees F and line a large baking sheet with nonstick parchment paper.
  2. 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).
  3. In a large mixing bowl, whisk together flour, coconut sugar, baking powder, baking soda, cinnamon and sea salt.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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