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).
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