RECIPE: Weight Watcher Friendly Chocolate Chip Oat Scones 2 pts.

Being on weight watchers this past month, I have to say I've been getting a little tired of eggs. Sometimes you want a baked treat to go with your coffee in the morning. SO I amended and blended a few recipes, and worked with the WW recipe calculator to concoct a decent scone made with a decent point range. So here you go! 

For an extra point, you can drizzle some chocolate on top, too. But I kept them plain.

This is a wet recipe, so you need to cut/divide these scones twice; once while the dough is wet and then again using those same lines, cutting them halfway through cooking and scoot the triangles away from each other.

I freeze these and eat them as I need. They keep nicely in the freezer, and won't last that long!

Chocolate Chip Oats Scones 


1 cup of old-fashioned oats, processed until fine 
1 cup of flour 
1 teaspoon of baking powder 
1/4 teaspoon of baking soda 
1/4 teaspoon of salt 
3 tablespoons of butter 
4 ounces of semi-sweet chocolate chips 
3/4 cups of fat-free buttermilk 
1/4 cups of light brown sugar 
1 teaspoon of vanilla extract 
1 egg 

In one bowl, whisk the buttermilk, egg, brown sugar and vanilla extract until frothy. Set aside. In another bowl, mix the dry ingredients. Cut in the butter and belnd in to the dry ingredinets until coars and crumble texture, like cornmeal. Add the chocolate chips. Add wet ingredients to the dry ingredients and mix well. Let sit for 5 to 10 minutes to let the grains soften up, expand and soak up the moisture.

On a baking sheet lined with parchment paper. Shape dough into three evenly sized circles using flour on your hand. Pat them down to be about 1/4 inch thick. With the floured knife slice eight triangles in each disk. It's going to get messy but don't worry you're going to do it again halfway through cooking time. Meanwhile, preheat the oven to 400°.

Bake scones for about 10 minutes until they're puffy but not golden yet. Pull them out and then using a serrated knife follow the lines you created to cut and separate out the scones gently. Place back in the oven for another seven minutes to finish cooking and brown up on the edges. Store in a zip-top bag and freeze. Thaw as you need throughout the week.

Each scone is 2 points.
For an extra point you can drizzle some chocolate on top.

How-To Photos 



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