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.
Nutrition per serving may change if servings are adjusted.
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
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.
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® 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.