Skinny Chocolate Chip Buttermilk Scones

Our son, Chris, thinks Sunday Morning is my cue to fix breakfast after church. What could I make that not very time consuming and required little clean up? These scones came to mind. They taste like a giant chocolate chip cookie without the cookie guilt. A serving has 199 cals and 8 grams of fat. Not bad for a sweet breakfast treat.

Serves 12

3/4 cup cold buttermilk
1/4 cup sugar
1 large egg
2 tsp vanilla
2 cups flour
1 tbsp baking powder
1/2 tsp salt
3 tsp cold butter, cut into small cubes
3/4 cup mini chocolate chips

1 egg, beaten
1 1/2 tbsp sugar

Preheat the oven to 375. Spray a baking sheet with baking spray or line with a silpat.
Combine the egg, buttermilk, sugar and vanilla in a small bowl and set aside. In a large bowl combine the flour, baking powder and salt. Using a pastry cutter, incorporate the butter into the flour mixture until it resembles small peas. Stir in the mini chips. Add the buttermilk mixture stirring until the dough just comes together. Pour the dough out onto a lightly floured board and kneed until the dough comes together in a ball. About 4-6 times. Lay the dough onto the baking sheet and pat into a 9 inch circle. Cut the dough into 12 wedges. Brush the top of the scones with the beaten egg and sprinkle with the remaining sugar. Bake 20-25 minutes until golden. Serve warm.