Whole Wheat Chai Chocolate Chips Scones (Recipe Redux

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3 tbsp Agave syrup or honey

• Pasta & Grains

  • 1/2 cup Oats, quick-cooking

• Baking & Spices

  • 1 tbsp Baking powder
  • 2 tsp Chai tea spice mixture
  • 1/3 cup Dark chocolate
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract, pure
  • 1 1/4 cup Whole wheat pastry flour

• Dairy

  • 1 stick 8 tablespoons unsalted butter, unsalted
  • 1 tbsp Heavy cream
  • 1/4 cup Skim milk

Found on 24carrotlife.com

Description

Ingredients

• 1 and 1/4 cup whole wheat pastry flour (or sifted whole wheat flour)
• 1/2 cup quick cooking oats (or rolled oats ground in food processor)
• 1 tablespoon baking powder
• 2 teaspoons chai tea spice mixture (or open a black chai tea bag and use dried tea leaves)
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter (1 stick), cold and cut into cubes
• 1 large egg, cold
• 3 tablespoons agave syrup or honey
• 1 teaspoon pure vanilla extract
• 1/4 cup skim milk, cold
• 1/3 cup chopped dark chocolate (or chocolate chips/disks)
• 1-2 tablespoons heavy cream, melted butter, or melted coconut oil

Directions

• Preheat oven to 425 degrees F.
• Add flour, oats, baking powder, chai spices, salt, and butter to a food processor and pulse until the butter is pea-sized. Add to a large mixing bowl and set aside.
• In a small bowl, whisk together egg, agave, vanilla extract, and skim milk to combine.
• Pour wet ingredients into dry and stir until just combined.
• Add chopped chocolate and fold to combine.
• Scoop out all the dough onto a well-floured surface (the dough will be slightly sticky).
• Pat dough into a circle about an inch thick and slice like a pizza into 8 triangles.
• Place scones onto a greased or parchment paper lined baking sheet, with about an inch of space between each scone.
• Brush each scone with heavy cream, melted butter, or melted coconut oil. You can also use your fingers to dab if you don’t have a baking brush.
• Bake for 15-20 minutes, or until the bottoms of the scones are a dark golden brown, flipping the baking sheet around at the halfway mark.
• Let cool slightly before eating.
• Store in the fridge in an airtight container for up to a week, or wrap in saran wrap and store in ziplock bags in the freezer.

Nutrition