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Cinnamon-Chocolate Chip Scones

By: Cal Orey of The Healing Powers Book Series: Vinegar, Olive Oil, Chocolate, and Honey--all published by Kensington Books

Scone recipes aren't just for breakfast and brunch. This European-style dessert recipe is ideal for late summer or early autumn after dinner. Enjoy these Cinnamon-Chocolate Chip Scones with a cup of iced or hot herbal tea.

Yields: 12 medium-large scones

Cooking Time: 15 min

Ingredients
  • 2 1/2 cups 100% natural whole wheat flour
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/4 cup European style butter (cold cubes)
  • 3/4 cup 2% low-fat buttermilk
  • 3/4 cup low-fat plain yogurt
  • 1 brown egg
  • 1/4 cup clover honey
  • 1 cup all natural premium baking semi-sweet chocolate chips
  • Organic raw sugar (as needed)
  • 3/4 cup almonds, sliced
Instructions
  1. Preheat oven to 400 degrees F.
     
  2. In a bowl, mix flour, sugar, baking powder, and spice. Add chunks of butter, sliced in small squares.
     
  3. In another bowl, combine buttermilk, yogurt, egg and honey and stir. Combine wet ingredients with dry. Stir until a dough-like mixture forms. Fold in chips.
     
  4. Drop large spoonful of dough onto a parchment-lined cookie sheet. Sprinkle with raw sugar. Bake for 12-15 minutes. Cool.
     
  5. Glaze scones with mixture of 1/4 cup each melted butter and honey and top with almonds. Slice and spread with cream cheese or honey.
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