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 Milkplus 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)
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
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.
- 6.
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.
Serving Size
1 scone
Amount Per Serving
Nutrient | Amount |
|---|---|
Calories | 322 |
Total Fat | 16g |
Calories from Fat | - |
Saturated Fat | 9g |
Cholestrol | 56mg |
Sodium | 217mg |
Total Carbohydrate | 40g |
Dietary Fiber | 1g |
Sugars | 12g |
Protein | 5g |
Calcium | 86mg |
