Clean Triple Chocolate Scones

• Vegetarian
• Gluten free

• Condiments

  • 3 1/3 tbsp Maple syrup, pure

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 2 tbsp Chocolate chips, miniature
  • 9/16 cup Cocoa powder, unsweetened
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 1 cup Whole wheat flour or gluten-free* flour, white

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Greek yogurt, plain nonfat
  • 4 tbsp Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• for the scones
• 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
• ½ cup (40g) unsweetened cocoa powder (measured like this)
• 1 ½ tsp baking powder
• ½ tsp salt
• 2 tbsp (28g) unsalted butter, very cold and cubed
• ½ cup (120g) plain nonfat Greek yogurt
• 3 tbsp (45mL) pure maple syrup
• 3 tbsp + 2 tsp (55mL) nonfat milk, divided
• 1 tsp vanilla extract
• 2 tbsp (28g) miniature chocolate chips, divided
• for the drizzle
• 1 tbsp (5g) unsweetened cocoa powder (measured like this)
• 1 tsp pure maple syrup
• 1 tsp nonfat milk

Directions

• Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, maple syrup, 3 tablespoons of milk, and vanilla. Gently fold in 1 ½ tablespoons of chocolate chips.
• Transfer the dough to the prepared baking sheet, and shape into a ¾” tall circle using a spatula. Brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Gently press the remaining chocolate chips on top. Bake at 425°F for 15-18 minutes, or tips of each scone triangle in the center of the pan feel firm to the touch. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
• To make the drizzle, stir together the cocoa powder, maple syrup, and milk in a small bowl. Transfer the mixture to a zip-topped bag, and cut off a tiny piece of one corner. Just before serving, drizzle on top of the scones.