“Butterless” Peanut Butter Scones with Chocolate Drizzle
Wow, what a busy weekend. My sister was in from Seattle for a wedding shower, so I’ve been visiting with family and eating everything in sight. I have had pizza THREE times this weekend. Three! If you follow me on Twitter, then you might’ve noticed that I went to a Tigers game in Detroit this weekend. Josh had never been to a professional baseball game, and I’m pretty certain he had never been to any major league sporting event. Baseball games lead to veggie hot dogs (yes! They had them. So excited) and then after the game we went to Greektown for a pile of tasty Greek food. Needless to say, I need a little better eating in my life this week.
Enter these tasty, tasty scones. The recipe will look shockingly familiar if you’ve seen my low-fat cinnamon chip scones. They’re 99% identical. In my weekend of miserable for me eating, I had a scone from Starbucks so now I’d like to think I’m qualified to say that these are JUST as good as Starbucks, a fraction of the calories, and made with whole grains. Peanut butter chips may not be the best or most wholesome ingredient, but regular peanut butter just wasn’t working. If you have the time, making homemade ones like these from Chocolate Covered Katie can turn a processed ingredient a little better for you (and ensure that they’re vegan. I’m sure not many commercial PB chips can get the vegan stamp of approval).
I hope everyone else had a slightly more better-for-you weekend and is having a fabulous Monday. Starting Tuesday we are going to *try* for a GF week. If anyone has some great vegetarian and gluten free recipes, please link me to them in the comments. Clearly these tasty scones are not going to make the cut with their whole wheat flour, but maybe I’ll venture into a GF scone (or just make one of my many other delicious muffins that I know adapt to GF nicely).
- 1 c white whole wheat flour
- ⅓ c oat flour
- ⅓ c brown sugar
- 2 tsp baking powder
- ⅛ tsp salt
- ⅓ c unsweetened applesauce
- 2 tbsp fat free Greek yogurt (regular/vegan yogurt, sour cream or silken tofu will work)
- 4 tbsp unsweetened vanilla almond milk (or milk of choice with 1 tsp of vanilla extract)
- 1 tsp butter flavor
- ¼ c peanut butter chips, finely chopped (using regular peanut butter will change the texture significantly)
- ⅓ c semi sweet chocolate chips
- 1 tbsp peanut butter
- Preheat oven to 400° F. Line baking sheet with parchment paper.
- Whisk together dry ingredients. Add applesauce, yogurt, milk, and butter flavor and stir until almost combined. Add peanut butter chips and stir gently to incorporate. Dough will be sticky!
- Turn the dough out onto the parchment paper and shape into a circle, about 6 – 8 cm in diameter. Using a sharp knife (I spritzed mine with nonstick spray), cut into 6 pieces – do not pull apart!
- Bake for 20 – 25 minutes, until a toothpick comes out clean. After the ten or fifteen minute mark, you might want to pull your scones out and re-cut to ensure they cook properly.
- Allow to cool completely before serving (at least one hour, I found they tasted better the next day)
- Combine peanut butter and chocolate chips in a bowl and microwave for 30 seconds. Stir and microwave an additional 30 seconds, if necessary, until smooth. Drizzle over scones and serve.