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Oversized, light and buttery, these whole wheat chocolate chip scones are very similar to the huge scones you can get at Starbucks – only they are healthier and they taste better. 
Makes 8 large scones
New quantity:
Total time: 35 minutes
Prep: 20 minutes
Cook: 10 minutes
Rest: 5 minutes
Ingredients
2 1/2 cups white whole-wheat flour
1/2 teaspoon salt
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
6 tablespoons cold unsalted butter, cut into small cubes
1 egg, beaten
1 cup Low Fat Plain Greek Yogurt (I use Voskos)
2 tablespoons low fat milk (added because whole wheat flour absorbs more liquid, so omit if you’re using all-purpose flour)
1 tablespoon pure vanilla extact
1 cup (6 ounces) chocolate chips
Directions
1. Preheat oven to 425°F.
2. In food processor, mix flour with the salt, sugar, baking powder, and baking soda.
3. Add butter and pulse until the mixture resembles coarse meal.
4. Add the beaten egg, yogurt, milk and vanilla. Pulse until a dough ball forms. If dough remains crumbly and does not form into a rough ball, add another tablespoon of milk and pulse again.
5. Remove from food processor onto a lightly floured surface. Mix in the chocolate chips with your hands.
6. Flatten into an 8-inch round (use a cake pan as your mold).
7. Invert back onto floured surface and use a sharp knife to cut into 8 triangles.
8. Arrange on a cookie sheet lined with parchment paper and bake in preheated oven 10-12 minutes, until puffed and lightly browned.
9. Cool 5 minutes on a wire rack. Serve warm.
Approximate nutrition per one scone:
Calories 387.7
Total Fat 16.8 g
Saturated Fat 9.7 g
Cholesterol 48.5 mg
Sodium 509.0 mg
Total Carbohydrate 50.3 g
Dietary Fiber 5.0 g
Sugars 26.7 g
Protein 9.8 g
Weight Watchers Points Plus: 10 points
