Holiday scones. With mint chocolate chips. And candy canes on top.
This idea's been circulating through my gustatory system for days - no, WEEKS - and I've finally managed to put it into perspective before my last exam. WOOT!
- 1 cup oat flour *
- 3 tbsp granulated sugar
- 1.5 tsp baking powder
- 1 egg white
- 3.5 tbsp chilled butter
- 1/2 cup milk
- 4 tbsp mint chocolate chips
- a pinch of coarse sea salt
- 2 mini candy canes, crushed
1) Preheat oven to 425 F.
2) Place dry ingredients and chocolate chips in a large bowl.
3) Add in butter and combine until texture resembles a coarse meal.
4) Add in milk and egg white. Combine well until a dough forms.
5) Optional: Flatten the dough on a sheet of wax paper or floured surface. Cut out shapes of choice using cookie cutters.
6) Place scones onto greased baking tray, or one lined with parchment paper. Sprinkle crushed candy canes on top.
7)Bake for 14-16 minutes or until the edges start to brown slightly.
8) Let cool and enjoy!
- In order to keep this recipe gluten-free, I opted for oat flour instead of regular flour. If oat flour is not available in your area, you can grind your own in a food processor using a rolled oats.
- In this recipe, I used 1% skim milk to keep the fat content to a minimum. However, if you prefer a richer taste, feel free to choose the regular (non-reduced fat) option.
- If you do not have sea salt, feel free to use normal salt instead.
- The number of servings depends the size and shape of cookie cutters used, so exact nutrition information will vary. I used large star and Christmas tree cookie cutters, therefore the data below was calculated based on 9 servings.
(Based on 9 servings)
Fat: 7.5 g
Saturated: 3.2 g
Cholestrol: 12.8 mg
Sodium: 138.4 mg
Potassium: 21.9 mg
Carbohydrates: 22.3 g
Fibre: 2.7 g
Sugars: 9.5 g
Protein: 3.3 g
Vitamin A: 3.9%