Peanut Butter-Chocolate Chip Scones |
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Prep Time: 16 Minutes Cook Time: 14 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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. 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 |
Directions:
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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