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Peanut Butter-Chocolate Chip Scones

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  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.

  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.

  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.

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

Oxmoor House Healthy Eating Collection