Ready in under an hour, the chocolate and peanut butter flavor of these filling breakfast scones will delight your taste buds. They're also perfect as an on-the-go snack or an afternoon pick-me-up treat.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
40 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Lightly grease a large baking sheet; set aside. In a large bowl, combine flours, brown sugar, baking powder and salt. Using a pastry blender, cut in peanut butter and butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.

  • In a small bowl, whisk together milk and eggs. Add all at once to flour mixture along with chocolate pieces. Stir until moistened (dough will be sticky).

  • Turn dough out onto a well-floured surface. Knead gently for 10 to 12 strokes or until dough holds together and is smooth. Divide dough in half. Pat each portion into a 6-inch circle. Cut each circle into eight wedges, dipping knife into flour between cuts if necessary. Place wedges 2 inches apart on prepared baking sheet.

  • Bake about 12 minutes or until tops are lightly browned. Transfer scones to a wire rack. Serve while warm.


Tip: If using a sugar substitute, choose Splenda(R) Brown Sugar Blend. Follow package directions to use product amount equivalent to 1/4 cup brown sugar. Nutrition per Serving with Substitute: same as below, except 174 cal., 23 g carb. (7 g sugars), 191 mg sodium.

Nutrition Facts

180 calories; protein 4.9g 10% DV; carbohydrates 25.4g 8% DV; exchange other carbs 1.5; dietary fiber 1.1g 4% DV; sugars 8.6g; fat 7.1g 11% DV; saturated fat 3.2g 16% DV; cholesterol 6mg 2% DV; vitamin a iu 106.8IU 2% DV; vitamin cmg; folate 57mcg 14% DV; calcium 82mg 8% DV; iron 1.3mg 7% DV; magnesium 15.1mg 5% DV; potassium 103.6mg 3% DV; sodium 192.4mg 8% DV.