Skinny Chocolate Chip Buttermilk Scones

A few years ago I had never even eaten a scone. Now I find myself trying all kinds of scones, from savory to sweet, and I am always pleased with the results. I knew I had to try this recipe because it contains chocolate and it is still quite nutritious. I love that it uses wheat flour and they still turn out moist and fluffy and delicious. This is the perfect combo for me. :)  This is a very scrumptious scone recipe that you are going to love. These taste great with coffee for breakfast or you can eat them in the evening for a healthier snack. These are also great for a brunch.

This recipe makes 12 scones but if you have a small family you can cut the recipe in half and only make 6.

Skinny Chocolate Chip Buttermilk Scones
Serves: 12 scones
adapted by: http://www.skinnytaste.com/2012/01/skinny-chocolate-chip-buttermilk-scones.html

Ingredients
3/4 cup cold low-fat buttermilk
1/4 cup sugar
2 teaspoons pure vanilla extract
1 large egg
1 cup whole wheat pastry flour OR 1 cup all purpose flour
1 cup white whole wheat flour OR whole wheat flour
1 tablespoon baking powder
1/2 teaspoon lite salt
3 tablespoons light butter, cut into small pieces (must be cold)
3/4 cup chocolate chips - I use dark chocolate chips
cooking spray
1 large egg white, lightly beaten
1 1/2 teaspoons sugar

Directions
-Preheat oven to 375. Spray baking sheet with nonstick cooking spray.
-In a small bowl, whisk together the buttermilk, sugar, vanilla extract and egg.
-In a medium mixing bowl, combine the flours, baking powder, and salt and whisk together. Cut in the chilled butter with a pastry blender, or you can use to forks, and continue to cut butter into mixture until the butter is in small pea-sized pieces. Gently fold the chocolate chips into the mixture.
-Add the liquid ingredients to the medium mixing bowl and stir just until moistened.
-Place dough on baking sheet and form into a 9-inch circle, about 3/4'' thick. Use a knife or pizza cutter and slice 12 wedges.
-Brush egg white over all of the dough and sprinkle sugar. Bake in the oven until golden brown, which takes about 20 minutes, depending on the oven.
-Best when served warm
-Make sure to cool completely before storing. Once cooled, store in an airtight container for up to 3 days. You can reheat in the microwave for a few moments or in the oven just until warmed, if desired.

Enjoy! :)