These scones are a little decadence with a little less guilt. Sure, they still have chocolate chips and toffee chips in them, so these are by no means diet fare, but I have cut the calories and fat quite a bit by using buttermilk and egg whites. These make a superbly light dessert with coffee or espresso, and are not too sweet so they work well for breakfast as well.

This recipe works best with a stand mixer or a food processor with a pastry blade.

2 cups all-purpose
1 tbsp baking powder
2 tsp sugar
pinch salt
1/4 cup unsalted butter, cold and cut into small pieces
1/4 cups toffee bits
1/4 cup semi-sweet chocolate chips
1/4 cup egg whites (about 2 large eggs)
3/4 cups buttermilk

Preheat the oven to 400˙F. Prepare a cookie sheet with a light coating of cooking spray or use parchment paper.

Add first 4 ingredients into your mixer bowl and combine. Cut in butter with your mixer on low for about 1 minute. Add in the toffee bits and chocolate chips and mix until well distributed.

In a large measuring cup measure out 1/4 cup of eggs whites. Next add in buttermilk to the 1 cup mark. Lightly whip together the egg whites and buttermilk.

Turn the mixer on to low speed and slowly pour in the buttermilk mixture. Let mix for about 1 minute. The dough will be very sticky so flour your hands and place in the center of you cookie sheet. Pat the dough down into a circle, about 12" in diameter. Or make a rectangle if you prefer. Mark out 8 even pieces by cutting about 1/2 down into the dough (not all the way down) with a pizza roller.

Bake for 20 minutes. Let cool for about 10 minutes before breaking apart. Serve warm for the very best experience.