Clean Triple Chocolate Scones

If you are trying to watch your calories but eat your chocolate too, I have got just the recipe for you. These scones are fabulously chocolaty while still being calorie conscious. Quick note from me to you, my scones came out too dry, so I recommend adding a little applesauce to the batter (IDK, maybe 1/2 cup?). And yes, I know they’re scones and scones are supposed to be dry, but there is “Not Moist” and there is “Not Good.” These were closer to the later, which was frustrating. The flavor was dead-on perfection, the texture was exactly right, and the chocolate garnish was surprisingly delightful for a “healthy” alternative. So if you can just adjust the moisture content, then you’ve got yourself a guilt free chocolate breakfast/ snack/ tea time treat.

AuthorMackieDifficultyBeginner

Scones
 1 cup White whole wheat flour
 ½ cup Cocoa powder
 ½ tsp Salt
 2 tbsp Unsalted butter, cold
 ½ cup Plain Greek yogurt
 3 tbsp Maple syrup
 3 tbsp Nonfat milk
 1 tsp Vanilla
 2 tbsp Mini chocolate chips, divided
 2 tsp Nonfat milk, for brushing
Frosting
 1 tbsp Cocoa powder
 1 tsp Maple syrup
 1 tsp Nonfat milk

Scones
1

Preheat the oven to 425 degrees.

2

In a medium size bowl, whisk the flour, cocoa powder, baking powder, and salt. Add the butter into the dry ingredients and cut it into pea sized pieces. Stir in the Greek yogurt, maple syrup, milk, and vanilla. Gently fold in 1 ½ teaspoons of chocolate chips. Transfer the dough to a parchment paper lined baking sheet. Shape into a circle ¾ inches thick with a spatula.

3

Brush with the 2 teaspoons of milk. Slice the dough into 8 wedges. Separate the wedges and arrange on the baking sheet. Bake for 15-18 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack to cool.

Frosting
4

Combine the ingredients in a small bowl and mix until smooth. Scrape the frosting into a plastic bag and trim one corner off of the bag. Drizzle over the top of the cooled scones.

Ingredients

Scones
 1 cup White whole wheat flour
 ½ cup Cocoa powder
 ½ tsp Salt
 2 tbsp Unsalted butter, cold
 ½ cup Plain Greek yogurt
 3 tbsp Maple syrup
 3 tbsp Nonfat milk
 1 tsp Vanilla
 2 tbsp Mini chocolate chips, divided
 2 tsp Nonfat milk, for brushing
Frosting
 1 tbsp Cocoa powder
 1 tsp Maple syrup
 1 tsp Nonfat milk

Directions

Scones
1

Preheat the oven to 425 degrees.

2

In a medium size bowl, whisk the flour, cocoa powder, baking powder, and salt. Add the butter into the dry ingredients and cut it into pea sized pieces. Stir in the Greek yogurt, maple syrup, milk, and vanilla. Gently fold in 1 ½ teaspoons of chocolate chips. Transfer the dough to a parchment paper lined baking sheet. Shape into a circle ¾ inches thick with a spatula.

3

Brush with the 2 teaspoons of milk. Slice the dough into 8 wedges. Separate the wedges and arrange on the baking sheet. Bake for 15-18 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack to cool.

Frosting
4

Combine the ingredients in a small bowl and mix until smooth. Scrape the frosting into a plastic bag and trim one corner off of the bag. Drizzle over the top of the cooled scones.

Clean Triple Chocolate Scones

Thanks to Amy’s Healthy Baking for the recipe!

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