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. Source: Diabetic Living Magazine

Diabetic Living Magazine


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; 7.1 g total fat; 3.2 g saturated fat; 6 mg cholesterol; 192 mg sodium. 104 mg potassium; 25.4 g carbohydrates; 1.1 g fiber; 9 g sugar; 4.9 g protein; 107 IU vitamin a iu; 57 mcg folate; 82 mg calcium; 1 mg iron; 15 mg magnesium;