skinny chocolate chip buttermilk scone

The one perishable ingredient I never seem to use up is that quart of buttermilk. I blame my weakness for making red velvet cupcakes, after which I can only take so many pancakes, and perhaps I could venture into fried chicken territory, but that half-used quart inevitably goes bad and gets thrown out.

As an aside, I'm always on the lookout for some good recipes using buttermilk. If you have any, please leave me a recommendation in the comments section— I'm all ears!

This recipe caught my eye not only for the buttermilk ingredient, but also for the skinny factor. I was curious about how it would taste. Skinny sounds so much more appealing than reduced-fat scone dontcha think?

I needed to do a better job cutting in the butter. Let's see how it melts into the dough.

The unbaked dough is rather soft, but I still could cut them into pieces. 

I wish there could have been more separation.

The crust came out well-browned and crunchy.

Fresh out of the oven, the chocolate chips were all melty and soft,

which is the best time to eat it. This baked good needs to be eaten day-of.

Ultimately, I like this cranberry ginger scone better, but this isn't a bad way to use up some buttermilk. Just know that the consistency is more bread-like, denser and a bit chewier. Not your typical scone texture. The Son said, "The chocolate chips are the best part," as he happily devoured the whole serving.

The recipe can be found at skinnytaste.com 


This post is linked to the following: show and share, tatertots and jello, i'm lovin' it, frugal girls, show and tell, tasty tuesdays, tip me tuesday, crazy sweet tuesday, wow me wednesday, sugar and dots, somewhat simple, something swanky, Sundae Scoop, made by you mondays, this chick cooks, friday flair, c.r.a.f.t., show me what you got