Pecan Chocolate Chip Simple Scones (made with Splenda)
Recipe by: CLS
I haven't made this recipe any healthier, we just use less sugar in our house.
You can also use sugar free chocolate chips if you like. I have reduced the salt because we adhere to a reduced sodium diet and have reduced the portion size to make them easier to fit into a regular diet.
These freeze well also.
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a Food Processor, pulse flour, Brown Sugar Splenda, regular Splenda, baking powder, baking soda, salt, and butter together. Pour contents into medium mixing bowl and add chopped pecans and chocolate chips.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Use a sharp knife to cut into 16 triangles; place on a cookie sheet lined with parchment paper, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.