Chocolate Chip Scones

This recipe is a lifesaver if you are craving chocolate for breakfast or a snack. I whipped up these tasty Chocolate Chip Scones for breakfast this morning for a sweet breakfast option, and I am so glad I did. They are soft, slightly sweetened, and go well with tea, coffee, or milk. We enjoyed them.

I know it's not easy to get kids to eat nutritious foods. However, even being a dietitian mom, I struggle to get my family to eat certain foods, like whole grains.

Whole grains are full of vitamins, vitamins, healthy fats, and fiber kids need for digestion, growth, and maintaining good health. However, most kids (even adults) do not consume enough whole grains. According to the Dietary Guidelines for Americans, children should at least eat 2-3 servings or more a day. And as much I encourage a bowl of oatmeal or Cheerios (I eat both myself), I can't seem to get my kids to do the same. Do I stress about them not consuming whole grains in these forms? No, because they will eat other forms of whole grains. Something I have tried and have worked with my family is incorporating them into recipes. I'll swap half of the white flour for whole white wheat flour. It works well for homemade pancakes, waffles, and bread (calzone dough, rolls, and these scones). My daughters know I make this substitution, and now they use it too. So, try this substitution to consume more whole grains. This recipe is perfect because it combines two different whole grains into one!

Ingredients:

1/2 cup white flour

1/2 cup whole white wheat (whole wheat works too)

1/4 cup rolled oats

1/2 tsp. baking powder

1/4 tsp unsweetened cocoa powder

3 Tbsp. packed brown sugar

4 Tbsp. cold unsalted butter

1 large egg

1/2 cup of 1% milk

1/4 cup semi-sweet mini chocolate chips (or 1/2 cup regular size semi-sweet morsels work too)

Topping: 1 tsp. of cocoa powder

1 Tbsp. mini chocolate chip

Directions:

1. Preheat oven to 400 degrees F.

2. In a large bowl combine, both flours, oats, cocoa powder, brown sugar. Using a butter knife, cut butter into small pieces and place into the bowl. Next, using your fingers, work the butter into the flour to create small crumbly lumps. Add the chocolate chips.

3. In a measuring cup whisk the milk and egg together. Pour into the dry flour mixture until evenly combined. Don't overmix as the scones will come out dense instead of fluffy.

4. Dust a small amount of flour onto a safe cutting surface (I like to use a cutting board). Place the dough on the floured surface and sprinkle some flour on your hands. Add additional flour if mixture is too sticky. Push the dough into a 3/4-inch-thick circle. Shaping it with the palm of your hands.

5. Cut into 6-8 triangle pieces and place on an ungreased cookie sheet.

6. Pour a small amount (2 Tbsp) of milk into a small bowl. Using a pastry brush, gently spread the milk across the top of each scone making sure not to saturate it. Holding a sieve over the scones, place 1 Tbsp of cocoa powder into the sieve and gently shake over each scone. Then place a few mini chocolate chips over each scone and using the flat side of a fork, lightly press into the dough.

7. Place in the oven and bake for 8-10 minutes or until they are slightly golden brown. Remove from oven and place on a baking rack to cool before eating. There's plenty of chocolatey goodness in each bite because I used mini morsels.

Photo credit: Valley Nutrition & Wellness, LLC/Jessica Clark, RD, LDN