Tuesday, June 21, 2011

Tasty Tuesdays: Chocolate Chip Scones + Oil Substitution Tip

A lot of people go to church on Sunday. I, on the other hand, bake on Sunday. The lazy feel of this particular day of the week never fails to get me in the mood... to bake! I usually don't have anything planned (besides tutoring, previously), which means that I can take my time and I won't feel rushed. This past Sunday the urge to bake hit a little later in the evening around 9:30 and D said he wanted to help. And, he suggested that we watch HGTV while the scones were baking. Did I mention yet that I love this guy?

So we looked up a few recipes and chose this simple one from Edible Ventures. I had some extra almond flour I wanted to use up, so this recipe was an easy choice. I followed the recipe and but substituted a little less than 1/4c of pure maple syrup in place of the agave nectar and 1/3c unsweetened applesauce for the canola oil. Oh, and I only got 11 scones, not 16, but I like my scones big.

*Did you know that you can sub unsweetened applesauce for oil in almost any cookie, cake, square or dessert recipe? Not only does it dramatically cut the fat, but it also gives the dessert a moist (hate that word) texture.

all ready to go.

adding the wet to the dry.

finished product.

These turned out very well. I find they taste like a chocolate chip pancake, especially with the substitution of the maple syrup. Even though they look just like chocolate chip cookies, they're actually much softer and more cake-like. I also made a few plain ones by forming a few balls before I added the chocolate chips and they were delicious as well. Next time I think I'll add the full 1/4c of maple syrup, but I didn't want to overdo the sweetness this time. These little babies are actually surprisingly healthy, given the applesauce, almond flour and eggs. Which is a good thing if you have a problem with portions, like me. Haha. I may do these with butterscotch chips if/when I buy almond flour again... Only the 14$ price tag is standing between me and another batch.

Thanks for reading! Let me know what you think of the recipe. Did you know about the applesauce/oil trick? Do you have any other helpful substitutions? I'll be sharing another one in a couple weeks.

xo Janelle


  1. They look good! I might try them in a little while. And I did know the applesauce trick, pretty sure I learned it from you haha. You can also use mashed banana or pumpkin (if you're going for a fall flavour haha). Also you should try Bulk Barn for Almond Flour, its like 81 cents for 100 grams (i think), not sure how much comes in a Bob's red mill package, but I feel like it would be cheaper at Bulk Barn. That's where I get mine!

  2. Thanks for the healthy tip. I'm glad that there's a way to make scones lighter. All the more reason to add even more chocolate. :) I have a sweet treat linky party going on at my blog till Monday night and I'd love it if you'd come by and link your scones up. http://sweet-as-sugar-cookies.blogspot.com/2011/06/sweets-for-saturday-23.html

  3. These look great, Janelle! I'm glad you liked the recipe. I also love to substitute applesauce for canola oil - it never ceases to amaze me that it is so hard to taste the difference.


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