Oatmeal PB and Chocolate Chip Scones.

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After cuddling up  with my daughter to start reading a book authored by a dear friend, I decided to start my creative juices flowing in the kitchen.  It has been a crazy week!  So scones came to mind on this rainy day.  Healthy?  Well, I would definitely say these are MUCH healthier than the traditional scones that you buy at a local bake shop. I still used butter because I feel that it is an integral component of the recipe.  Other than that… I did keep it healthy using powdered organic peanut butter, dark chocolate is good for you and by using whole wheat flour.  As this recipe is cooling on my rack, it smells heavenly!  It even caused my youngest to pause and ask what I was baking.  Definitely a lovely treat with tea or for a weekend breakfast or mid-morning snack.

Ingredients:

3/4 cup of whole wheat flour (King Arthur is my flour of choice)
3/4 cup of all-purpose (KAF)
1 1/4 cup of old fashioned oats (I used gluten free)
1/4 cup of sugar (brown or white)
2 tablespoons of powdered peanut butter (I use organic Just Great Stuff) – you can a similar product by your regular peanut butter in any major grocery store
1 tablespoon of baking powder
1/2 teaspoon of salt
1 stick of butter (cut into cubes and kept cold)
1/3 cup of almond milk
1 egg
1/4 to 1/2 cup of dark chocolate chips
Turbinado sugar

Directions:

Preheat your oven to 425 degrees.  Line your baking sheet with parchment or a baking mat.  Set aside.  In your stand mixer, add the flours, oats, sugar, powder, pb and salt.  Then cut in the butter pieces either using a pastry knife or two knives.  You just keep cutting it into the mixture until its clumpy in appearance.  You want the butter really cold and not for it to be over-worked.  In a separate bowl, add the milk and egg.  Whisk.  Then add to your dry mixture.  Blend quickly.  Add  your chocolate chips and blend again, quickly.  Then dump the batter onto your baking sheet.  With wet hands, shape into a large circle about 9 inches in diameter and about 1/2 inch thick.  You can (optional) top the scone “cookie” with turbinado sugar if you like or omit this step.  I just like the extra crunch.

Bake until golden around the edges, which is approximately 14-16 minutes.  Depending on your oven, this may be shorter or longer so keep a watchful eye on it.  Let cool completely and then slice 8 slices.  Store in an airtight container.

 

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— Knead to Cook

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7 Comments

  1. These look delicious! What other things do you use the powdered peanut butter for? Do you think regular PB could be a substitute?

    1. I add it to a ton. Cookies, smoothies and my favorite (and it may sound gross but worth a shot) add two tablespoons to a 1/2 cup of cottage cheese with a teaspoon of jelly and BAM… I’m in heaven!

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