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.

Yield: 12 servings (serving size: 1 scone)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 201
  • Fat: 8.9g
  • Saturated fat: 2.7g
  • Protein: 5.3g
  • Carbohydrate: 25.1g
  • Cholesterol: 23mg
  • Iron: 1.4mg
  • Sodium: 159mg
  • Calories from fat: 40%
  • Fiber: 1.4g
  • Calcium: 75mg

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

Preparation

  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.
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