BEST SCONES EVER! Chef Paisley Makes Chocolate Chip Scones (and a Lemon Blueberry recipe included!)

Enjoy this super easy, delicious and refined sugar-free (except the chocolate chips) scone recipe! (Be sure to read the modifications for a lemon blueberry version too...)

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons cold butter
1/2 cup plain Greek yogurt
3 tablespoons pure maple syrup
3 tablespoons milk
1 teaspoon vanilla
1/4 cup chocolate chips

Preheat the oven to 425 degrees Fahrenheit. Mix the flour, baking powder and salt together in a large bowl. Cut the cold butter into the flour mixture with a fork until it resembles a crumb-like texture.

Stir in the yogurt, maple syrup, milk, vanilla and chocolate chips until a soft dough forms. Place the dough on a baking sheet lined with parchment paper or a silicone baking mat and mold it into a circle about 1 inch thick. Cut the dough into 8 equal pieces, keeping them close together. Brush with milk and bake for 17 minutes, or until golden brown.

Enjoy!


Lemon Blueberry Scones (SO DELICIOUS!)

Make the scones according to the directions above, with the following modifications:
Add 1 tablespoon lemon zest to the flour mixture
In place of the vanilla, add 1 teaspoon lemon extract
In place of the chocolate chips, add dried blueberries

After baking, add a glaze (1 cup powdered sugar + 1 tablespoon fresh lemon juice) to the cooled scones. Enjoy!