Just as tasty but a fraction of the calories!
LIGHTENED UP CHOCOLATE CHIP SCONES
nonstick cooking spray (to grease)
1/4 cup all-purpose flour (plus 2 tablespoons)
1/4 cup whole wheat flour (plus 2 tablespoons)
1/3 cup oat bran
1/4 cup almonds (skin on, finely crushed)
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of cinnamon
1/3 cup non-fat Greek yogurt (vanilla or plain)
1/2 teaspoon vanilla extract
3 tablespoons margarine or butter (melted, cooled)
1 egg separated
1/4 cup unsweetened applesauce
8 pitted dates (pureed)
1/4 cup pepitas
2/3 cup dark chocolate chips
1 tablespoon unsweetened vanilla almond milk
Preheat oven to 375º F. Line baking sheet with parchment paper and spray with nonstick spray.
In a medium bowl whisk together all-purpose flour, whole wheat flour, oat bran, almonds, baking powder, baking soda and cinnamon.
Whisk together yogurt, vanilla, butter, egg white and applesauce.
With an electric mixer, slowly incorporate the flour mixture into the yogurt mixture, stopping until just combined. Whisk in pureed dates and mix until fully combined. Fold in pumpkin seeds and chocolate chips.
Scoop heaping 1/4 cup portions of batter onto parchment paper. Place in freezer for 5 minutes. In a small bowl, beat egg yolk and almond milk.
Remove scones from freezer and paint lightly to moderately with egg wash.
Bake 16-22 minutes, until golden brown. Remove from oven and allow to cool for 5 minutes. Serve.
Tip: Make ahead and freeze for a stress-free weekday breakfast!