"Butterless" Peanut Butter Scones with Chocolate Drizzle
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Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 400° F. Line baking sheet with parchment paper.
  2. 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!
  3. 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!
  4. 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.
  5. Allow to cool completely before serving (at least one hour, I found they tasted better the next day)
  6. 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.
Nutrition Information
Serving size: 1 scone Calories: 200 Fat: 5 Carbohydrates: 37 Fiber: 3 Protein: 5
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/07/29/butterless-peanut-butter-scones/