Chocolate Peanut Butter Scones

Chocolate Peanut Butter Scones

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From: Diabetic Living Magazine

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.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 2¼ cups all-purpose flour
  • ½ cup whole-wheat pastry flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup creamy peanut butter
  • 3 tablespoons butter
  • ¾ cup fat-free milk
  • ½ cup refrigerated or frozen egg product, thawed
  • ½ cup semisweet chocolate chips

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°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.
  2. 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).
  3. 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.
  4. 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® Brown Sugar Blend. Follow package directions to use product amount equivalent to ¼ cup brown sugar. Nutrition per Serving with Substitute: same as below, except 174 cal., 23 g carb. (7 g sugars), 191 mg sodium.

Nutrition information

  • Serving size: 1 scone
  • Per serving: 180 calories; 7 g fat(3 g sat); 1 g fiber; 25 g carbohydrates; 5 g protein; 57 mcg folate; 6 mg cholesterol; 9 g sugars; 107 IU vitamin A; 0 mg vitamin C; 82 mg calcium; 1 mg iron; 192 mg sodium; 104 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1 starch, ½ other carbohydrate

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