Low-Fat Scones Recipe With Chocolate & Crystallized Ginger
These tender oat and ginger scones are a delightful treat that pairs perfectly with your morning coffee or afternoon tea. Filled with the warm notes of crystallized ginger and melty chocolate chips, these scones offer a delicious balance of sweet and spicy flavors. Easy to prepare and versatile for making ahead, these scones are a wonderful addition to any gathering or simply enjoyed on a cozy day at home.
— Constant Cookbook
Ingredients
- 1 1/3 cups old-fashioned oats (for 1 cup oat flour)
- 1 cup all-purpose flour
- 3 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 5 tbsp cold unsalted butter, cut into small pieces
- 3 1/4 oz. crystallized ginger, chopped (rounded 1/2 cup)
- 1/2 cup + 2 tsp non-fat milk
- 1/4 tsp vanilla extract
- 1 egg white
- 1/3 cup mini chocolate chips
- 3/4 tsp turbinado sugar (such as Sugar in the Raw)
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- To make the oat flour, place the oats in a food processor and process until finely ground, about 1 minute. Pour into a bowl and scoop 1 cup oat flour back into the processor. Reserve any remaining flour for another use.
- Add the all-purpose flour, sugar, and baking powder to the processor. Pulse briefly to combine.
- Add the chilled butter to the processor and pulse until the mixture is pale yellow and the consistency of a fine meal.
- Add the crystallized ginger to the processor and pulse to mix.
- In a medium bowl, whisk together ½ cup non-fat milk, vanilla extract and egg white. Pour the mixture into the processor and pulse quickly until just mixed.
- Turn the mixture out onto a generously floured surface. Sprinkle the mini chocolate chips over the dough. Lightly dust your hands with flour and gently knead to mix in the chocolate chips, and form the dough into a ball.
- Transfer the dough to the prepared baking sheet. With lightly floured hands, form the dough into an 8-inch circle.
- Cut the circle into 12 triangles, keeping the circle of dough intact.
- Using 2 teaspoons of non-fat milk, lightly brush the tops of the scones. Sprinkle the turbinado sugar over top.
- Bake for 16-18 minutes, or until the surface of the scones are golden brown. Cool on the tray or on a cooling rack. Cut the scones apart and serve.
- Make ahead:
- The scones can be made ahead and frozen. Separate the raw scones from each other and place them on a baking sheet lined with waxed paper. Place in the freezer uncovered. When the scones are completely frozen, place them in plastic freezer bags. Take them out a few at a time and bake for 17-21 minutes at 375 degrees F.
Cook Time
18M
Prep Time
PT25M
Yield
12 scones
Nutrition
- Serving Size: 1 Scone
- Calories: 183 kcal
- Carbohydrate Content: 28 g
- Protein Content: 3 g
- Fat Content: 7 g
- Saturated Fat Content: 4 g
- Cholesterol Content: 14 mg
- Sodium Content: 113 mg
- Fiber Content: 1 g
- Sugar Content: 13 g
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