Chocolate Chip Scones
|All purpose flour||2 Cup (32 tbs)|
|Unsweetened cocoa powder||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Egg substitute/1 egg, beaten||1⁄4 Cup (4 tbs)|
|Plain non-fat yogurt||1⁄2 Cup (8 tbs)|
|Sugar substitute/4 tablespoons granulated fructose||2 Teaspoon (6 Packets)|
|Low fat ricotta cheese||1⁄4 Cup (4 tbs)|
|Semi sweet chocolate chips||1⁄2 Cup (8 tbs)|
Preheat oven to 400Â°.
In a large bowl, whisk together flour, cocoa powder, baking powder, and baking soda.
Using two knives or pastry blender, cut in butter until mixture resembles crumbs.
Make a well in the center.
In a small bowl, beat together egg substitute, yogurt, sugar substitute, and ricotta cheese.
Pour into the well and add chocolate chips.
Stir with a fork until just moistened.
Drop scones by heaping tablespoons, about two inches apart, onto a large nonstick baking sheet.
Bake 15 to 20 minutes, until lightly browned or until knife inserted in center comes out clean.
Place scones on a rack to cool, or serve warm, and the chocolate chips will melt in your mouth.