Maple Chocolate Chip Peanut Butter Scones

Maple Chocolate Chip Peanut Butter Scones Maple Chocolate Chip Peanut Butter Scones Extra Image #1
  • Prep Time
    10 minutes
  • Cook Time
    15 minutes
  • Makes
    12 servings


  • 1 ½ cups gluten free all purpose baking flour
  • 1 cup gluten free rolled oats
  • ½ cup Truvia
  • 2 tsp baking powder
  • ⅛ tsp salt
  • ¼ cup almond milk
  • ¼ cup NNM Chocolate Maple Pretzel Peanut Butter
  • 1 egg, large
  • ¼ cup dairy free butter, melted and slightly cooled
  • 1 tsp vanilla extract
  • ½ cup chocolate chips, sugar free

*Optional* For the Glaze:

  • ½ cup powdered sugar
  • 1-2 tbsp almond milk



                  1. Preheat the oven to 425 F and prepare a baking sheet with parchment paper.
                  2. In a large bowl, stir together the flour, oats, truvia , baking powder.
                  3. In another bowl, whisk together the almond milk, peanut butter, egg, melted butter and vanilla until combined. Add the wet ingredients to the dry and stir using a rubber spatula just until combined and no dry bits remain. Shape the dough into a disc and then cut into 6 evenly sized pieces. Separate the pieces and place them on the baking sheet.
                  4. Bake for 12-14 minutes.
                  5. Once cooled, stir together the glaze and drizzle over scones.



                    • Calories: 224

                    • Fat: 8g
                    • Carbs: 9g
                    • Protein: 5g


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