At just 1 WW SP each, these birthday cake scones are the perfect poppable breakfast, snack, or dessert- and it doesn't need to be your birthday to enjoy them. Full of sprinkles and chocolate chips, these scones are big on flavor, made better-for-you with a few sneaky ingredient swaps!
1/4cupchocolate chipsI used Lily's sugar free dark chocolate baking chips
additional sugar for toppingoptional
Instructions
Preheat oven to 375F.
In a large mixing bowl, combine flour, sugar, baking powder, salt and stir together. Gently incorporate cut up butter with a spatula or spoon, making sure it's evenly distributed. Create a well in the center of dry mixture.
In a medium mixing bowl, combine greek yogurt, almond milk, vanilla and almond extract, egg, and stir together. Pour into the well of your dry ingredients and starting at the outer edges, incorporate dry ingredients into wet, being careful not to over-mix. Once fully incorporated, gently fold in sprinkles and chocolate chips.
Line baking sheet and using a cookie scoop or teaspoon, create roughly 1 inch drop scones. Brush the tops with milk, sprinkle with a bit of extra sugar on top.
Bake for 13-17 minutes, until fluffy and lightly golden. Let cool slightly before enjoying.