Strawberry Peanut Butter Scones

Strawberry Peanut Butter Scones Strawberry Peanut Butter Scones Extra Image #1 Strawberry Peanut Butter Scones Extra Image #2
  • Prep Time
    35 minutes
  • Cook Time
    15 minutes
  • Makes
    8 scones


  • 1 cup strawberries
  • 2 tbsp Truvia
  • 1 ½ cups gluten-free baking flour
  • 1 cup gluten-free rolled oats
  • ½ cup Truvia
  • 2 tsp baking powder
  • ¼ tsp salt
  • ¼ cup NNM White Chocolate Peanut Butter
  • ¼ cup almond milk
  • 1 egg, large
  • ¼ cup butter, melted and slightly cooled


          1. First start by preparing your roasted strawberries. Line a baking sheet with parchment paper and scatter strawberry slices. Sprinkle with sweetener and roast for 25-30 minutes at 350 F. Remove and let cool.
          2. Increase heat to 425 F and prepare a baking sheet with parchment paper.
          3. In a mixing bowl, stir together the gluten free flour, oats, granulated sweetener, baking powder, and salt.
          4. In another bowl, stir together the peanut butter, almond milk, egg and melted butter.
          5. Add the wet ingredients to the dry and mix until combined.
          6. Fold in the strawberries but don’t over mix.
          7. Shape the dough into a round mound and then cut it into 8 evenly sized triangles.
          8. Separate the triangles and bake them for 12-16 minutes and golden brown. Drizzle with white chocolate and serve.


            • Calories: 337
            • Fat: 12g
            • Carbs: 45g
            • Protein: 11g

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