Desserts

Peanut Butter Chocolate Chip Oatmeal Scones

134

Today is a continuation of my favorite flavor combination of peanut butter, oats, and chocolate chips. Monday that combination was found in the form of Monster Cookie Bars and today that combination is found in scones. Yes, scones. This was the first time that I have used oats in a scone recipe and I was a little apprehensive of how they would turn out. Still, ever since seeing a variation of these scones over on Brown Eyed Baker, I’ve wanted to give them a try.

8
2 C all-purpose flour
1 C quick oats
? C brown sugar
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
? C unsalted butter, cold and cut into pieces
¾ C milk
1 egg, separated
½ C no-stir natural peanut butter
? C chocolate chips
coarse sugar, for sprinkling tops
Preheat oven to 400. Line a cookie sheet with a baking mat or parchment paper. In a large bowl, whisk together flour, oats, sugar, baking powder, baking soda, and salt. Cut in cold butter, using a pastry blender or two forks, until mixture resembles coarse crumbs. In a small bowl, whisk together egg yolk and milk. Add egg mixture and peanut butter to dry ingredients. Using a spatula gently incorporate wet ingredients to dry ingredients just until combined. Stir in chocolate chips. Turn dough out unto prepared cookie sheet. Pat dough into an 8 inch round. Cut into 8 pieces and separate pieces slightly so that they are not touching. Brush with egg white and sprinkle with coarse sugar. Bake for 15 – 20 minutes or until just golden brown and toothpick inserted into the center comes out clean. Do not overbake. Allow scones to cool for 5 minutes before re-slicing the scones to separate. Serve warm.
Nutritions

Calories
308

Sodium
285mg
11% DV

Fat
2g
3% DV

Protein
10g
20% DV

Carbs
59g
20% DV

Fiber
3g
13% DV

Your search for the best chicken salad recipe stops here! This simple, flavorful combination of tender meat, bright green onions, herbs, and seasoning in a creamy mayonnaise dressing is quick and delicious. Use the easy chicken salad recipe to make sandwiches, or serve it on top of a bed of lettuce with a side of biscuits, rolls, or potato chips. The make-ahead dish is always a favorite!

4 c cooked shredded chicken ( such as rotisserie chicken )
.5 c finely chopped green onion
1 c Duke's mayonnaise
2 t dried tarragon
1/4 t ground black pepper
1/4 t garlic salt
1/4 t onion powder
6
  • In a large bowl, toss together the shredded chicken and the green onions.
  • In a separate bowl, stir together the mayonnaise, black pepper, garlic salt, onion powder and tarragon. Add the...
    See the full directions on my site
Nutritions

Calories
557

Sodium
194mg
8% DV

Fat
29g
46% DV

Protein
60g
121% DV

Carbs
3g
1% DV

Fiber
3g
12% DV