If you love chocolate chip cookies, you’re bound to enjoy these lightly sweetened chocolate chip scones at any time, whether breakfast, lunch or dinner. So, what are scones exactly?
Scones are a British baked good that was traditionally made popular in the UK and Ireland, and of course now in America. The scone was traditionally made using oat or wheat flour, so I stuck with tradition by using oat flour in my scone recipe. Besides, let’s not forget the added benefit of fiber from oats which has enormous health benefits in aiding digestion and G.I. motility.
The scone is usually only lightly sweetened (i.e. a tablespoon or two). However, for these sugar-free chocolate chip scones, I wanted to taste a little bit more sweetness, as my philosophy in creating this particular scone recipe here is that these are meant to be sweet and not savory. Therefore, I may have added a bit more sweetener than other scone recipes. However, feel free to adjust the amount to your own particular taste.
On that note, the sweetener used in this scone recipe as well as most of my dessert recipes here are usually sugar-free and keto-friendly. So, as you can see, you can enjoy these Chocolate Chip Scones without regret—just don’t eat to many at one time or one sitting. 🙂
Chocolate Chip Scones
Lightly sweetened sugar free oat floured scones that are chocked full of delicious mini dark chocolate chips.
Ingredients
- 3/4 cup Oat Flour plus more for dusting.
- 4 tbsp Unsalted Butter cold and cubed
- 1/2 cup Swerve Sweetener, granulated or substitute with Swerve brown sugar.
- 1/2 tsp Salt
- 1/2 tsp Baking Soda (optional) Leavens and help make for a more tender scone.
- 1 Large Egg
- 1/2 cup Coconut Milk Almond or whole organic milk will also do the job.
- 1 tsp Vanilla Extract
- 1/4 cup Goalz Sugar Free Ketogenic Chocolate Chips
Instructions
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Preheat oven at 350 degrees.
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In a bowl, add flour, salt and baking powder with cold cubes of butter.
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Gently work the dough with a pastry cutter or your hands until they resemble coarse crumbs. However, do not overwork the dough.
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Next add the sugar, egg, vanilla, and milk, lightly stirring to combine all of the ingredients together until a stiff and sticky dough forms. Again, do not overmix.
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Gently fold in the chocolate chips to incorporate throughout the mix.
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Remove dough from the bowl and place it on a lightly floured surface. Form and knead the dough by hand or with a rolling pin into a small rectangle.
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Cut the dough with a knife or by using precut cookie cutters, into small triangles, squares, or circles. It's your choice. Baste the tops with either milk, butter or heavy cream. Sprinkle tops with sugar crystals (optional).
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Place on a nonstick baking sheet and bake for 15 to 20 minutes or until scones are golden brown.
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Serve warm and with butter if desired.
Recipe Notes
Whenever possible, use organic ingredients.
