Slightly sweet and packed with chocolately flavor. Our “bakery” turned out delicious, satisfying scones to start our day.

Scones are delicious. We like their slightly crunchy exterior and dense buttery interior. I’ve made them without cream, with local berries, and have even stuffed them with chocolate chips.  On my current quest to amp up the health factor, I swapped out some of the usual ingredients with others that are more heart healthy. This recipe used only one egg white as a binder. The cocoa powder boasts healthful antioxidants. Part of the white flour has been substituted with whole wheat to add more fiber. How did the recipe come out? Delicious! These scones are just sweet enough and are full of flavor. If you wanted more sweetness, you could sprinkle another tablespoon of sugar on top or even fold in some dark chocolate chips, but I really don’t think it’s necessary.  This turned out to be a good base recipe which could be tweaked by adding dried fruit and other spices. Definitely a keeper.

Tangerine Dark Chocolate Scones

Ingredients

• 1 1/4 cups all purpose flour
• 1 cup whole wheat pastry flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• pinch salt
• 5 tbsp unsalted butter, frozen
• 1 egg white
• 1/3 cup brown sugar
• 1/3 cup tangerine juice
• 1/2 cup lowfat plain yogurt
• 1 tsp vanilla extract
• zest from one tangerine
• 1 tbsp granulated sugar and chopped nuts for topping

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, sift together flours, cocoa powder, baking powder, baking soda and salt.
3. Using a cheese grater, grate frozen butter into flour mixture. Gently mix with your hands making sure butter is coated in flour mixture. Set aside.
4. In a small bowl, whisk together egg white, tangerine juice, yogurt, vanilla and tangerine zest.
5. Pour wet ingredients into dry and mix with rubber spatula.
6. Gather dough into a ball and pat into a 10″ circle on the prepared baking sheet. Cut dough into 8 wedges, but do not separate.
7. Sprinkle top of scones with granulated sugar and chopped nuts.
8. Bake for 25 minutes. Let scones cool for 10 minutes on baking sheet atop a wire rack before cutting.