What is your favorite breakfast pastry? I would have to say that mine is a toss up between a cinnamon roll and a freshly baked scone.
I always used to think that scones were dry and hard. That was because up until a couple years ago I had only had poorly made ones. It was on my honeymoon that my opinion of scones drastically changed. During our stay at the Britt Scripps Inn in San Diego we were served freshly baked scones every morning with breakfast. These scones were amazing! They were soft on the inside with a nice crust on the outside. The flavor was white chocolate chip cranberry, and they were served with strawberry preserves and fresh whipped cream. It was the most wonderful breakfast I had ever had!
To get the idea for these scones I went to one of my favorite food blogs Tutti Dolci and mildly adapted my recipe based off of her cherry almond scones. To make these scones a little more healthy I added whole wheat pastry flour into the mix. I also that oats would give these scones a nice texture. As always, I tried to cut back on refined sugar and add in some honey. The next time I make these I want to try using all honey, and trust me there will be a next time!
The added buttermilk in these scones helps keep them nice and moist without the need for extra butter. Finally, the chocolate chips, okay so they aren’t so healthy, but they taste fantastic in the scone! Who couldn’t use a little bit of chocolate in the morning! These scones are best just after they’ve cooled enough to cut them into wedges, but they can also be individually wrapped tightly, and stored in the freezer for a later day.
- 3/4 cup all purpose flour
- 3/4 cup whole wheat pastry flour
- 1/2 cup rolled oats
- 2 t. baking powder
- 1/2 t. baking soda
- 1/4 t. salt
- 1/3 cup mini semi sweet chocolate chips
- 3 T. sugar
- 2 T. honey
- 1/4 cup cold butter
- 2/3 cup low fat buttermilk
- 1 egg
- 1 t. vanilla extract
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper or a silicone mat.
- Combine in a large mixing bowl the flours, oats, baking powder, baking soda, salt, sugar, and chocolate chips.
- In a small bowl whisk together the buttermilk, egg, honey, and vanilla.
- Cut the butter into chunks and incorporate it into the flour mixture with a pastry cutter or your hands until it resembles coarse meal.
- Add the buttermilk mixture to the flour mixture and fold together just until combined.
- Pour the dough out onto the silicone mat or parchment and pat into a round 8-9" circle (the dough will be sticky so flour your hands).
- Score the dough into 12 wedges with a knife.
- Place the baking sheet on the middle rack of your oven and bake for 18-20 minutes or until golden and a toothpick comes out clean.
- Cool on the pan for 5 minutes then transfer to a wire cooling rack.
- Once the scones have cooled, cut them into 12 wedges.