Chocolate Chip Scones
Recipe by Jennifer Switzer
@beyond.the.butterQuick and easy to make, this lactose-free chocolate chip scones recipe creates perfectly soft and chewy scones with golden-brown outsides that actually sparkle. They’re the chocolatey, lactose-free breakfast treat you didn’t know you were missing.
PREP
20 min
COOK
18 min
TOTAL
38 min
8 Servings
Ingredients
2 cups all-purpose flour
¼ cup granulated sugar
¼ teaspoon salt
2 teaspoons baking powder
½ cup unsalted butter, very cold and cut into small cubes (or grated)
½ cup LACTAID® Lactose-Free Whole Milk plus 1 tablespoon extra for milk wash—applied before baking)
1 large egg
2 teaspoons vanilla extract
⅔ cup semi-sweet chocolate chips
sparkling sugar (applied after milk wash)
LACTAID® Lactose-Free Whole Milk
Looking for a different LACTAID® dairy product to use in your recipes?
LACTAID® Reduced Fat 2% Lactose-Free Milk
Directions
Adjust your oven rack to the 2nd level position (just above center), preheat your oven to 425 degrees F, and line a baking sheet with parchment paper. Lightly flour the parchment paper, then set it to the side.
In a medium-size mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder. Then cut in the cold and cubed unsalted butter with a pastry blender. Set aside.
In a separate bowl, whisk together the LACTAID® Lactose-Free Whole Milk, egg, and vanilla extract. Pour into the butter dry mixture and begin to stir together with a spatula. Add in the semi-sweet chocolate chips and mix until it forms the dough. The dough will be a little wet and sticky.
Transfer the dough to the lightly floured, parchment paper-lined, baking sheet. Knead 4-5 times, then shape and pat into a circle that is 1 ½ inches high and roughly 7 inches in diameter.
With a pastry cutter, cut into 8 equally sized triangles (or 4 large) then separate and space out onto the parchment paper. Brush the tops with a little milk, then sprinkle with sparkling sugar.
Bake for 16-18 minutes at 425 degrees F. The scones should be tall and puffy with a golden-brown top. Let them cool on the baking sheet for 5-10 minutes before serving.
These lactose-free chocolate chip scones can be kept in an airtight container at room temperature for up to 3 days or can be wrapped individually with plastic wrap and stored in an airtight container in the freezer for up to 1 month. To reheat, defrost at room temperature for 1 hour, then bake for 5-10 minutes at 325 degrees F on a baking sheet.
Nutrition Facts
Serving Size
Amount Per Serving
Calories
Total Fat
Calories from Fat
Saturated Fat
322
16g
-
9g
Cholestrol
Sodium
Total Carbohydrate
Dietary Fiber
56mg
217mg
40g
1g
Sugars
Protein
Calcium
12g
5g
86mg
Amount Per Serving
Calories
Total Fat
Calories from Fat
Saturated Fat
Cholestrol
Sodium
322
16g
-
9g
56mg
217mg
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Calcium
40g
1g
12g
5g
86mg
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