Chocolate Chip Scone Recipe!

Last Sunday, one of the youth leaders brought a plate of homemade scones to the leaders’ meeting.  I tried one, and wow, it was pretty good.  And I’m not really much of a fan of scones; the ones I’ve tried in the past tasted really dry.  So as we were leaving the meeting, I told her again how I really wanted the recipe, and she said she had it in her car and would get it for me.  She also said it was a Weight Watchers recipe!  I would never have known if she hadn’t told me.

Well, we got out to hanging with the teens and both of us forgot about the recipe.  But I’ve had those scones on my mind all week!  They didn’t quite taste like a chocolate chip cookie; they were more like chocolate chip cake (sans frosting) in flavor and consistency.  So this morning I looked online to see if I could find it.  Voila!  There it was!  And I want to share it with you.  I’m probably going to be making some of these myself, this weekend.  Oh – by the way, these are only 3 points per scone, and don’t have artificial sweetener in them.


2 cup(s) all-purpose flour
1/4 cup(s) sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp table salt
3 Tbsp unsalted butter, cut into pieces
4 oz semisweet chocolate, (1/2 cup)
3/4 cup(s) Friendship Lowfat buttermilk, or other brand
1 large egg(s)
1 Tbsp orange zest, (about 1 orange)
1 cup(s) powdered sugar
4 tsp fresh orange juice


  • Preheat the oven to 400°F. Spray a large baking sheet with nonstick spray.
  • Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. With a pastry blender or 2 knives used scissor-fashion, cut in the butter until the mixture resembles fine crumbs with some small pieces of butter remaining. Stir in the chocolate chips. Whisk together the buttermilk, egg, and orange zest in a small bowl. Add to the flour mixture and stir just until a dough forms.
  • Gather the dough into a ball and place on a lightly floured surface. Lightly knead 2 times. With a floured rolling pin, roll the dough to 3⁄4-inch thickness. With a 1 1⁄2-inch round cookie cutter, cut out rounds, dipping the cutter into flour between cuts to prevent sticking. Place the scones on the baking sheet about 1 inch apart. Gently gather the scraps; reroll and cut out more scones, making a total of 24 scones. Bake until golden brown, 10 – 12 minutes. Let cool on the baking sheet on a rack until warm, about 10 minutes.
  • Stir together the confectioners’ sugar and orange juice in a small bowl until smooth. Place a sheet of wax paper under a rack. Dip the tops of the scones in the glaze; place, glaze side up, on the rack. Let stand until the glaze sets, about 1 hour. Yields 1 scone per serving.

3 Comments (+add yours?)

  1. Colline
    Sep 08, 2011 @ 10:49:00

    Never thought of putting chocolate chips into scones! My girls woulf love that 🙂


  2. Charlene
    Sep 08, 2011 @ 11:06:26

    Thanks for the comment, Colline! And if you didn’t want to use chocolate, you could always use carob. Or dried cranberries or raisins would work, I bet. (Both would probably taste great!)


  3. Sandra
    Sep 08, 2011 @ 21:50:06

    Charlene, thanks for sharing this recipe – I am going to try this one 🙂


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