Prep Time
16 Mins
Cook Time
14 Mins
Yield
12 servings (serving size: 1 scone)

Combine peanut butter and chocolate for a rich breakfast treat. Natural peanut butter—with no added sugars—boasts the best peanut flavor and contains no trans fats.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Step 3

Combine peanut butter and next 3 ingredients, stirring with a whisk. Add to flour mixture, stirring just until moist. Stir in chocolate chips. Knead dough 4 times in bowl.

Step 4

Pat dough into a 7-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting into but not through dough (do not separate wedges). Lightly coat with cooking spray.

Step 5

Bake at 425° for 14 minutes or until lightly browned.

Oxmoor House Healthy Eating Collection

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