Ingredients
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1 1/3
-
2/3
-
1
-
1
-
4
-
4
-
2/3
-
1/2
-
-
-
-
-
-
-
Directions
T’s Chocolate Chip Scones, I’ve been trying to find quick and easy and relatively healthy lunchbox treats for my first grader Originally this was a blueberry scone recipe from hungry girl I’ve made a bunch of modifications to T’s taste and these are good , Since the posting chef and I have similar sensibilities about baking I was eager to try her latest creation as the others have been a treat This was a bit more like a breakfast cookie than a traditional scone, so if you are expecting the later you might be a little disappointed Since I love breakfast cookies and anticipated this result (the amount of oats was a clue) I was very pleased with the results a soft pillow of a biscuit with a chewy oaty texture Even better they remained this way the next day, not always true with lowfat baked goods which do not often age well While I was assembling I realized my stash of chips was near done and only had enough for half The other half I dribbled a little mix of Recipe #185680 which complemented the recipe well Indeed, this works well as a base for an endless combinations of flavors Thanks ladypit!
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Steps
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1
Done
|
Preheat the Oven to 400 Degrees. Spray 2 Cookie Sheets With Nonstick Spray. |
|
2
Done
|
Mix Together in One Bowl All the Ingredients but the Chocolate Chips. Then Fold in the Chocolate Chips. |
|
3
Done
|
Mound the Scones on the Baking Sheets Leaving Some Space in Between. Bake For 10-12 Minutes or Until Starting to Brown. |
