Because Chocolate Is A Food Group

Breakfast, Desserts, Vegetarian | July 24, 2011 | By

It’s true you know. If you want, you can make chocolate its own food group. I did. And even when you’re trying to slim down a bit, chocolate does not have to be completely off the menu. That’s a VERY good thing, because I might become homicidal if you try to take chocolate away from me completely.

I came across this recipe a while back for Cranberry Chocolate Chip Scones. They were relatively low cal and low fat for a scone so I figured it was worth a try. Now, no scone is going to be a go-to-everyday-sort-of-food when you’re trying to lose weight. But as an occasional treat, why not? Keep in mind that these scones, although tastey, do not have the texture of a traditional scone. They’re not as dense and do have a slight cakelikeness (Is that a word? No? It is now.), but with that said – they’re quite good.

Chocolate Chip Scones

  • YIELD: 1 dozen (serving size: 1 scone)
  • TOTAL: 35 MINUTES
  • COURSE: Breads
Ingredients
  • 1/2 cup currants, chopped
  • 2 tablespoons water
  • 3 cups low-fat baking mix (such as reduced-fat Bisquick)
  • 5 tablespoons sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter, chilled and cut into small pieces
  • 2/3 cup fat-free half-and-half
  • 2 tablespoons semisweet chocolate minichips
  • 1 large egg, separated
  • 1 tablespoon fat-free half-and-half
  • 1/2 cup powdered sugar
  • 1 1/2 teaspoons water
Preparation
  • 1. Preheat oven to 400°.
  • 2. Combine 1/2 cup currants and 2 tablespoons water in a microwave-safe bowl. Microwave at HIGH for 45 seconds, stirring every 15 seconds. Cool 10 minutes (do not drain).
  • 3. Combine baking mix, 1/4 cup sugar, and cinnamon in a large bowl. Cut in butter with 2 knives until mixture resembles coarse meal. Add currants, 2/3 cup half-and-half, chips, and egg white; stir until just moist. Drop dough by 1/4 cupfuls onto a foil-lined baking sheet; place pan in freezer 5 minutes. Combine egg yolk and 1 tablespoon half-and-half; brush over tops and sprinkle with 1 tablespoon sugar. Bake at 400° for 12 minutes or until golden. Cool on a rack.
  • 4. Combine powdered sugar and 1 1/2 teaspoons water; drizzle over scones.

Marie Rizzio, Interlochen, Michigan, Cooking Light
JANUARY 2011

Nutritional Information

  • Amount per serving: Calories 205, Fat 4.8g, Saturated Fat 1.7g, Monounsaturated Fat 2g, Polyunsaturated Fat 0.5g, Protein 3.2g, Carbohydrate 37.9g, Fiber 1g, Cholesterol 23mg, Iron 1.4mg, Sodium 360mg, Calcium 133mg
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