Anyone who knows me knows I love chocolate, especially if it’s combined with coffee or coffee flavoring. This is perfect for breakfast or a snack! I love this recipe so much I have made a couple batches in the last week.
What you will need:
1.5 c all purpose flour
1/2 c rolled oats
1/2 c sugar
3 tbsp unsweetened cocoa powder
1 tbsp instant coffee crystals
2 tsp baking powder
1/4 tsp salt
1/4 butter, cut into pieces
1 6-0z carton plain fat free yogurt or low-fat yogurt
1 egg white, lightly beaten
1/3 c semisweet chocolate pieces (I used Ghirardelli)
1. Preheat oven to 400 and lightly grease a large baking sheet. Meanwhile, in a medium bowl combine flour, rolled oats, sugar, cocoa powder, coffee crystals, baking powder, and salt. Using a pastry blender (I didn’t need to but it would be faster and less taxing) cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.
2. In a medium bowl combine yogurt and egg white. Stir in chocolate pieces. Add this mixture to the flour mixture and stir until moistened.
3. Turn out dough on a lightly floured surface. Knead by folding and gently pressing dough until nearly smooth. Pat into an 8×6 in rectangle. Cut rectangle crosswise into 4 strips. Cut each strip into 3 rectangles to make 12 pieces.
4. Place dough about 1 in apart on baking sheet and bake for 13-15 mins or until tops are set. Remove from baking sheet and allow to cool for at least 5 mins (or if you’re like me the hotter the better!). Makes 12 scones.
Nutritional information (per scone):
Total Fat: 6 g
Cholesterol: 10 mg
Protein: 4 g
Carbohydrate: 30 g
Fiber: 2 g
Sodium: 153 mg