Chocolate Chip Scones #SweetSwaps #SplendaSavvies

Thursday, February 19, 2015

DISCLOSURE: I was sent free products from Crowdtap and Splenda to facilitate this post. All opinions are my own.

It's been so cold lately. We had about six inches of snow come down the other day and today we have below zero wind chill temps. This is the kind of weather that makes me want to curl up with my favorite fuzzy blanket and have a nice cup of coffee and a pastry.

I've been on a scones kick lately and I thought it would be interesting to see how they'd taste if I used Splenda instead of sugar.  I've never baked with Splenda before and really only use Splenda in my coffee.

I used my favorite Chocolate Chip Scones recipe from Sally's Baking Addiction and substituted Splenda Brown Sugar Blend. They came out really good! My husband, who was scared to eat them at first, ended up eating the majority of the scones!

Chocolate Chip Scones


  • 2 cups all-purpose flour
  • 1/4 cup Splenda Brown Sugar Blend (or 1/2 cup light or dark brown sugar)
  • 2 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 8 tbsp unsalted butter, frozen
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 heaping cup of mini semisweet chocolate chips

1.  Preheat oven to 400 degrees F. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

2.  In a large bowl, whisk the flour, Splenda Brown Sugar Blend, baking powder, cinnamon and salt.

3.  Grate the frozen butter. Toss the grated butter into the flour mixture and combine with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside.

4.  In a small bowl, whisk the cream, egg and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the mini chocolate chips. Work the dough into a ball with floured hands and transfer to the prepared baking sheet. Press into an 8" disc and cut into equal wedges with a very sharp knife. Top with a sprinkle of additional mini chocolate chips (optional) and coarse sugar (I left this step out since I didn't have any.)

5.  Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. Sprinkle lightly with confectioner's sugar, if desired.

No Comments Yet, Leave Yours!