Peanut Butter-Chocolate Chip Scones

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.


12 servings (serving size: 1 scone)

Recipe from

Oxmoor House

Recipe Time

Prep: 16 Minutes
Cook: 14 Minutes

Nutritional Information

Calories 201
Fat 8.9 g
Satfat 2.7 g
Protein 5.3 g
Carbohydrate 25.1 g
Cholesterol 23 mg
Iron 1.4 mg
Sodium 159 mg
Caloriesfromfat 40 %
Fiber 1.4 g
Calcium 75 mg


1 3/4 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons chilled butter, cut into small pieces
1/2 cup natural-style chunky peanut butter
1/2 cup fat-free milk
1 large egg, lightly beaten
1 teaspoon vanilla extract
1/4 cup semisweet chocolate minichips
Cooking spray


Preheat oven to 425°.

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.

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.

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.

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

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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