Peanut Butter Chocolate Chip Scones

I’ve seen several variations of peanut butter scones online and wanted to give them a try. Though they look really good, many call for more than half a cup of butter. Given the oil already included—courtesy of the peanut butter—I thought I’d try experimenting with “butter-free.” Admittedly, my recipe has a little more sugar, but one tablespoon of butter has 100 calories, while a tablespoon of brown sugar has half that.

The overall difference means that my scones have significantly less fat and—despite the sugar and vanilla yogurt—fewer calories as well. Best of all, these taste so good you’ll never miss the whopping 4 to 10 tablespoons of butter found in similar versions.

Serve these with milk or coffee for a protein-packed snack. For more health-conscious fare—and a delicious breakfast option—omit the chips and slather on fresh preserves or fruit spread while they’re still warm. (I should probably confess that I eat them “as is” for breakfast.)

Note: natural peanut butter works in this recipe, but the results aren’t quite as sweet.

Peanut Butter Chocolate Chip Scones

2 cups 50/50 flour*
1/2 cup rolled oats
1/2 cup creamy peanut butter
1/2 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt

1/2 cup mini chocolate chips

1/2 cup nonfat vanilla yogurt
1/2 cup nonfat milk

* A 50/50 all-purpose/whole wheat flour combo is available in stores, but I mix my own for about half the price. If you don’t have a mix ready, use 1 cup each of all-purpose and whole wheat flour for this recipe.

Preheat oven to 400° F and cover a large baking sheet with a Silpat mat or cooking spray.

Combine first six ingredients (flour through salt) in a food processor and pulse until mixture resembles coarse crumbs. Transfer to a large mixing bowl and stir in chocolate chips.

Whisk together yogurt and milk in a small bowl.

Add yogurt mixture to flour mixture and blend until dough is fully moistened and starts to pull together.

With lightly floured or moistened hands, transfer dough to Silpat mat or prepared pan and shape into a flattened 8-inch round.

With a wet or floured knife, divide the circle into 8 wedges, cutting into but not completely through dough.

Bake for 18-21 minutes, until lightly browned and a toothpick inserted into the center comes out clean.

Remove pan to wire rack to cool for a few minutes, and then transfer scones to rack to cool for a few more minutes.

Slice or break at scores and serve warm or at room temperature.

These can be stored in a tightly sealed container at room temperature for up to two days.

© Liesl K. Bohan  |  SavvyBaker.com