Whats more southern then scones. I call these my healthyish scones. We all know that scones are made with lots of butter so I tried to use as little as I can, not that butter is bad for you, but moderation is always key.
I made this with a non traditional ingredient, ricotta cheese, I had some left in my fridge and I figured why not, and they came out o so delicious. I ended up making 8 big scones from this recipe but you can make 12.
These scones are very versatile you can substitute the chocolate and almonds with whatever ingredients you may please, but to me the combination of chocolate and almonds go so well together.
Prep Time
15 min
Cook time
16-18 min
Ingredients
1/2 cup white whole wheat flour
1/2 cup all purpose flour
1/2 cup almond flour
1/2 cup rolled oats
1/3 cup of sugar or preferred sweetener
3/4 cup of ricotta cheese
1/2 cup of mini semisweet chocolate chips for dough
1/3 cup of mini chocolate chips for drizzle
1 tsp coconut oil
3 tbsp of cold cubed butter
1 lightly beaten egg white
1/4 of a tsp of almond extract
2 tsp of baking powder
1/4 tsp of salt (if using salted butter skip)
Directions
In a medium bowl combine the flours, oats, baking powder, and sugar. Using a pastry blender, (if not available use a fork), cut in the butter till mixture resembles coarse crumbs.
In another medium bowl, combine lightly beaten egg white with the ricotta cheese, almond extract and 1/2 cup of chocolate chips. Add to the flour mixture using a fork, stir till just moistened.
Turn the dough on a lightly floured surface, knead and fold gently about 10 strokes.
Pat or lightly roll into a 10 inch circle and cut into 8 or 12 wedges.
Make sure to separate the wedges before baking, and place in a preheated 375 degree oven for about 15-18 min till edges are golden.
Meanwhile the scones are cooking melt the 1/3 cup of chocolate chips with the tsp of coconut oil together, then drizzle the scones, and serve warm.
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