Tender scones with the same almond, coconut & chocolate flavors as the popular candy bar. But they’re much healthier with no refined sugar or artificial ingredients!
Two weekends ago while visiting my parents, my mom came home from running errands with a gleam in her eye. “Want to go to an open house?” she asked excitedly.
“No way—it’s open today??” came my surprised response.
“Yes!” Mom exclaimed, and two minutes later, I sat buckled into the passenger seat of her car as she eased back down the driveway.
As she navigated across town, I started thinking out loud. “It’s been so long—I almost don’t know if I want to see it… I’m getting nervous… Kind of like those first-date butterflies in my stomach!”
Mom nodded, slowly pulled to a stop against the curb in a residential neighborhood, and glanced over at me. “Are you sure you want to go?”
I took a deep breath and exhaled. “Yes, I’m sure.”
So we climbed out of the car and walked across the street…
To the house I grew up in.
As the first owners of that modest house, my parents bought it a few years before I was born, but the summer I turned 10, my family moved across town to a larger home with a spacious backyard on a quieter cul-de-sac. With ample space for kids and dogs to run around—plus a detached workshop for my dad’s woodworking hobby—none of us ever regretted moving.
But part of me still wanted to return, to see what the second owners had done to my childhood room with the pastel pink bows Mom had painted around the ceiling, to walk around the backyard with the deck Dad had built, to stand in the kitchen where I baked my first batch of muffins all by myself…
And miraculously, nearly everything still looked the same. The brick fireplace, the carpeted stairs and banisters, the tiny bedrooms, the special kitchen cabinets crafts by Dad. But the second owners had still redone a few things, like updating the kitchen appliances and adding in a laminate hardwood floor.
Mom and I wandered around, soaking in the familiar parts and new twists, all while taking pictures to show my dad and brother when we returned. As we walked down the driveway and turned around for one last glance, we both agreed—we were glad we went!
Similar to what happened to my childhood home, I gave a familiar flavor profile an updated twist: I turned candy bars into a healthy breakfast! These Clean Almond Joy Scones have the same nutty, coconutty, chocolaty taste as their namesake but none of the refined sugar or artificial ingredients. Besides, who can resist chocolate for breakfast??
To make these pastries clean eating friendly, I added in white whole wheat flourinstead of all-purpose. It has a lighter texture compared to regular whole wheat flour and a more subtle wheaty taste. However, both regular and whole wheat pastry flour would both work if you don’t usually buy the white version.
Instead of sugar, these scones are sweetened with maple syrup! The real, pure kind—not the artificial stuff sold in squeeze bottles. Only the best of the best, straight from the trees, for these scones! Since I prefer my scones on the not-so-sweet side (no need to induce cavities at breakfast!), we only need a few tablespoons. Honey or agave work too; just use whatever you usually have on hand.
Although most scones are rather indulgent and laden with butter and heavy cream, this healthier recipe only uses 2 tablespoons of butter! The rest of their tender texture comes from my secret weapon: Greek yogurt. Greek yogurt adds all of the moisture of butter for a fraction of the calories, and it gives the scones a little protein boost too!
And now for the most important part… The candy bar flavor! We’ll use almond extract for the nutty flavor, shredded unsweetened coconut, and lots of mini chocolate chips. I prefer more chocolate than coconut (it’s why I’m writing a chocolate cookbook!), but feel free to tweak the amounts of each to suit your tastes.
Want to see how it all comes together? Then watch my short video!
Now who’s hungry for breakfast?
| Clean Almond Joy Scones | 5.0 from 1 reviews |
Yields: 8 scones
These tender scones have the same flavor as the popular candy bar—but none of the refined sugar or artificial ingredients! Store any leftovers in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.
- 1 ½ cups (180g) white whole wheat flour or gluten-free* flour (measured correctly)
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 tbsp (10g) shredded unsweetened coconut
- 2 tbsp (28g) unsalted butter, cold and cubed
- ½ cup (120g) plain nonfat Greek yogurt
- 3 tbsp (45mL) pure maple syrup
- 2 tbsp + 2 tsp (40mL) nonfat milk, divided
- ½ tsp almond extract
- 2 tbsp (28g) miniature chocolate chips
- Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, and coconut. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Make a well in the center. Stir in the Greek yogurt, maple syrup, 2 tablespoons of milk, and almond extract. Fold in 1½ tablespoons of chocolate chips.
- Shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Gently press the remaining chocolate chips into the tops. Bake at 425°F for 17-20 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes: Regular whole wheat flour, whole wheat pastry flour, and all-purpose flour may all be substituted.
For a gluten-free version, I recommend the following blend: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum.
Honey or agave may be substituted in place of the pure maple syrup.
{clean eating, gluten-free, low fat, low calorie}
View Nutrition Information
You may also like…
Clean Chocolate Chip Scones
Almond Joy Oatmeal Cookies
Skinny Almond Joy Frappuccino
More chocolate scone recipes from other food bloggers…
♥Mint Chip Scones by Crazy for Crust
♥Triple Chocolate Scones by Inside BruCrew Life
♥Pumpkin Chocolate Chip Scones by Chelsea’s Messy Apron
♥Balsamic Cherry Dark Chocolate Scones by Running to the Kitchen
