Peanut Butter Scones

For Lent I decided to give up peanut butter. I know what you’re thinking "Peanut butter? But you love peanut butter!" I thought it was crazy too but I wanted to give up something I really cared about for Easter.

For the most part I did well; I didn't even crave peanut butter. I do admit that I had lots of help from almond butter and Nutella!

Due to my peanut butter fast I knew that I wanted to make something delicious and filled with peanut butter. I love scones but I haven't made them for a while so I decided I would bake up some healthy scones.

But first...

A ceremonious spoonful of peanut butter

Oh peanut butter, how I missed thee. How did I manage without you?

Yum

These scones are really tasty and have a great peanut butter taste. They make a great breakfast!

You can serve with peanut butter and jam

Peanut Butter Scones

1/2 cup white flour
1/2 cup whole wheat flour
1/4 cup rolled oats
1/4 cup peanut butter
2 tbsp brown sugar
1 tsp baking powder
1/2 tsp cinnamon
2 tbsp chocolate chips
1 tbsp trail mix or mixture of seeds and dried fruit (optional)
1 tbsp ground flax seed
1/4 cup yogurt
1/2 tsp vanilla extract
1/4 cup milk

Preheat oven to 400° F
Combine the white flour, whole wheat flour, rolled oats, peanut butter, brown sugar, baking powder, and cinnamon. Stir with a spoon until everything is combined and mixture resembles coarse crumbs.
Stir in flax seed, chocolate chips, and trail mix.
In a small bowl, whisk together yogurt, vanilla, and milk
Add milk mixture to flour and stir until dough is moistened and sticks together
Transfer to a lightly floured surface. Pat dough out into about a 1/4 inch thickness and then cut or shape into circles
Bake 15 minutes until just lightly browned and baked all the way through. Check the bottoms to make sure they are not burning
Transfer to a wire rack to cool