Clean Chocolate Chip Scones These are some of the most tender scones you’ll ever eat! Packed full of melty chocolate, they hardly taste healthy at all. Store any leftovers in an airtight container for up to 3 days.

Yields: 8 scones

1 ½ cups (180g) white whole wheat or gluten-free* flour 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) maple syrup 2 tbsp + 2 tsp (40mL) nonfat milk 1 tsp vanilla extract 2 ½ tbsp (35g) miniature chocolate chips, divided

See a Sausage Gnocchi Recipe 

1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.

2. In a medium bowl, whisk together the flour, 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, 2 tablespoons of milk, and vanilla. Fold in 2 tablespoons of chocolate chips.

3. Shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Gently press the remaining chocolate chips into the tops. Bake at 425°F for 17-20 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.

Notes: Regular whole wheat flour, whole wheat pastry flour, and all-purpose flour all work. 

For a gluten-free version, I recommend the following blend: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum.

Honey or agave may be substituted in place of the maple syrup.