Peanut Butter Chocolate Chip Scones with Whipped Cranberry Butter
These rich, deeply satisfying scones have a sweet and nutty flavor—and about one-third the calories and saturated fat of a standard scone, thanks to peanut flour and buttermilk.
Peanut flour is available for purchase online at The American Peanut Shellers Association.
|2||cups all-purpose flour|
|1||tablespoon baking powder|
|1/2||cup unsalted butter, cut into small pieces|
|2/3||cup chunky peanut butter|
|4||oz low-fat buttermilk|
|1||teaspoon vanilla extract|
|1||cup chocolate chunks|
3 tablespoons dried cranberries, chopped
4 tablespoons unsalted butter, softened
2 teaspoons confectioners’ sugar
- Preheat the oven to 375◦F. Line a large baking sheet with parchment paper.
- Combine the all-purpose flour, baking powder and salt in a bowl.
- Add the butter to the flour mixture and cut in with a pastry blender until the mixture resembles coarse crumbs. Do not overmix.
- In a separate mixing bowl, combine peanut butter, sugar, buttermilk, egg and vanilla extract. Stir the wet mixture into the flour mixture, add chocolate chunks and combine just moistened without overmixing.
- With lightly floured hands, knead the dough in the bowl until it comes together and transfer it to the prepared baking sheet. Press the dough into an 8-inch diameter disk and cut it in 8 wedges or make mini scones by dividing the dough in half and cutting into 8 equal pieces with each half. If desired, brush the top of the wedges with additional buttermilk and sprinkle with sugar.
- Bake about 18-20 minutes. Remove from the oven and transfer to a wire rack.
Calories: 200 (130 without chocolate chips), Fat: 10g fat (6g without chocolate chips), Carbohydrates: 27g (18g without chocolate chips)
3 g (2 g without chocolate chips)