Goodness gracious, I have been slacking, haven’t I?!? I have been itching to get these shared with you all, but life has just been getting in the way!! My birthday was last week, *YAY* so we celebrated that, then our little boy was sick and had momma up late, so that has kept me busy!
However, today I was not going to let ANYTHING get in the way of me and you, and here I am! =) I shared these scones on Instagram (@impassionedkitchen) about a week ago, and we LOVED them. These are literally the healthiest scone I think I could ever have that also is pretty good! These have only 2 tablespoons of butter in the entire recipe, so there is still some flakiness, while also deliciously moist due to the greek yogurt, the best of both worlds!
You can find the original recipe over at Amy’s Healthy Baking!
Chocolate Chip Greek Yogurt Scones
- 1 1/2 Cup AP Flour
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 2 Tbsp Butter, chilled and cubed
- 1/2 Cup Plain Greek Yogurt
- 3 Tbsp Pure Maple Syrup
- 1/4 Cup Milk
- 1 Tsp Vanilla
- 3 Tbsp Mini Chocolate Chips, divided
Preheat oven to 425°, and line a cookie sheet with parchment paper.
In a small bowl, whisk together flour, baking powder, and salt. Cut in butter until the size of a dime. Stir in the yogurt, syrup, milk, and vanilla. Fold in 2 Tbsp chocolate chips.
Turn dough out onto the parchment lined cookie sheet and form into a 3/4-in thick circle. Brush the top of the dough with a little extra milk. Press the last 1 Tbsp of chocolate chips into the top and cut into 8 equal pieces.
Bake at 425° for 17-20 minutes until the tops are golden brown. Cool for 5 minutes on tray before removing to a wire rack or serving warm.