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Triple Threat Scones vegetarian snack peanut butter breakfast bakery

In my opinion portable breakfasts are the holy grail of baking. I’m always looking for an energy-packed on-the-go breakfast, with plenty of healthy fats, whole grains and protein to tide me over until lunch. Dark Chocolate Peanut Butter Banana Bread was the first contender for the ultimate portable breakfast but these scones are a serious contender. I tested them out on the girlfriend and she approves. This recipe is at least the third remake: I found it on Bon Appegeek where it was adapted from Baking Bites. And yes, the dough looks and tastes like chocolate chip cookie dough and I was very tempted to eat it all raw.

Ingredients:Triple Threat Scones vegetarian snack peanut butter breakfast bakery Print Triple Threat Scones vegetarian snack peanut butter breakfast bakery Save

10T unsalted creamy peanut butter (1/2 cup + 2T)
2 cup whole wheat pastry flour (or swap 1/2 cup with oats)
3-4T white sugar
3-4T brown sugar
2t baking powder
1/2t salt
1 ripe banana (lots of brown spots)
1/2 cup egg substitute (or 2 eggs)
1/4 cup skim milk
1/3 cup mini dark chocolate chips

Instructions:

1. Preheat oven to 400 degrees. Spray a large baking sheet with cooking spray and even it out with a paper towel. Spoon the flour into the measuring cup and add to a medium-sized bowl along with the sugars, baking powder, chocolate chips and salt. Lightly beat the eggs and milk in a small bowl. Place the banana in the 1 cup measuring cup and mash the banana with the back of a fork until no chunks remain. Add the banana to the eggs and milk and mix well.

2. Add the peanut butter to the flour mixture and work it in with your hands until very few clumps remain (if your peanut butter is not that runny then microwave in a bowl for 20 seconds). Add the egg, milk and banana mixture and mix together with a large spoon or by hand until it is evenly mixed. Scrape the dough onto a cutting board and split into two equal sized batches. The dough is sticky so use a spoon or butter knife to flatten the dough to form two discs about 7 inches in diameter and a little less than 1 inch in height.

3. Cut each disc into 6 sections and transfer to a baking sheet. Bake for 20 minutes or until the tops are lightly browned and a toothpick comes out clean. Top with strawberry jam or dunk in a cup of coffee! Makes 12 scones.

Filed in Bakery, Breakfast, Peanut Butter, Snack, Vegetarian

52 Responses / Leave a comment »

  1. E says:

    Breakfast has never looked so decadent. Yum!

  2. daphne says:

    woah! another great peanut butter recipe.

  3. Cynthia says:

    This is too tempting.

  4. VeggieGirl says:

    Portable peanut butter perfection!! Loove scones.

    Saw your comment on my blog – “Chicago-style” isn’t limited to just a pizza style, so the term is fair game :0)

  5. Christine says:

    You have me at Chocolate & PB! PB is such a wonderful ingredient. Definately gonna give this a try! (btw, great site!)

  6. Sagan says:

    Looks fantastic. And breakfast IS the best meal of the day!

  7. Rachel says:

    Those look absolutely fabulous. I can’t wait to try them.

  8. Jessy and her dog Winnie says:

    That looks great! Scones are the best breakfast food!

  9. giz says:

    Yup, I think I would be more than happy with this for breakfast.

  10. Dee says:

    Definitely one to save for the weekend pull-out-all-the-stops breakfast! Excellent Nick :)

  11. Dawn says:

    I love scones so much, and now you have created a masterpiece with PB & choco in it. YUM!

  12. Ari (Baking and Books) says:

    Not only do the flavors in these scones sound delish but I love the way it’s all put together. Two discs of dough instead of mixing chocolate chips in or something, who’dve thunk it?

  13. sportsnutritionliving says:

    Ohh man I cant wait to make this.. when I go back to school in a month these would be great to have on the go when I need something after a workout but I have to go right to school!

    Thanks for the recipe!

  14. Nick says:

    Cynthia, I dare you…

    VeggieGirl, Love your term for it!

    Christine, Thanks! Although luring people in with peanut butter and chocolate isn’t so hard after all.

    Sagan, It’s true! Which is why these are the perfect nutritious breakfast to start your day right!

    Ari, Yes, it’s certainly a unique one. Although I gotta admit, next time I make it I’ll probably just stir some chips in to make it a bit easier.

    SportsNutritionLiving, I use these as a great power breakfast with a piece of fruit and dunked in some coffee before a workout.

  15. Naomi Devlin says:

    Nick, I love that you call them scones – so much easier for us easily confused Brits to understand. They look delicious, moist and decadent.

    The soya milk substitution for a large egg is about 60ml soya milk which you curdle by adding a dribble of cider vinegar or lemon juice and then leave to stand for a few minutes. This also helps the bicarbonate of soda to act and produces a lighter scone.

    Looking forward to the no bake exhibition, rolling my sleeves up as we speak.

    x x x

  16. Mochachocolata Rita says:

    such a brilliant idea!

  17. Mike Eberhart says:

    I really really need to try making a gluten-free version of this! I have been working on a biscotti and scones book (GF), and this is giving me ideas. Thanks! Looks great!

  18. Psychgrad says:

    My knowledge of pb is pretty average. I enjoy eating it but know little about the variations. Do share your findings.

    Your scones do look delicious.

    We’ve sent you an award.

  19. c says:

    just found your blog today, love it!

    Those scones look so darn good!

  20. Julie says:

    Mmmm…chocolate filled…I’m in! I’m gonna try my hand at scones for the first time on Monday. I’ve already planned on dumb old apricot. But if they turn out okay, maybe I’ll try yours :)

  21. meehee says:

    pb boy, I love your site! I am a pb obsessed as well so I can always rely on you to put the best recipes and ideas for us to try out. This dark chocolate pb scone was super easy and fast to make and tastes GREAT with coffee. =)

  22. Nick says:

    Naomi, Thanks for the tip, now if only someone can make them gluten-free they’ll be game for everyone!

    Mike, Let me know if it works out!

    c, Thanks!

    Julie, Sorry to say it, but mine are probably better =).

    Meehee, Thanks! So glad I could be of help. Did you make it with choc. chips in the batter? How did it turn out?

  23. Madhuram says:

    Mmmm, yummy. Yes it’s very tempting.

  24. Suzy says:

    I made these the other day following the recipe exactly. When they came out of the oven, they looked like charcoal briquettes. :( So I tried again, checking on them after 7 minutes. The bottom was already burnt, but the insides were raw.

    By now, it was me vs. the scones.

    I made them a third time tonight, only this time I baked them for 15 minutes at 350 degrees, and OH MY GOD they are so good!! I also stirred in chocolate chips and replaced 1/4 cup of the flour with old fashioned rolled oats. I’m super tempted to eat the whole batch. :D

    I love the perseverance! 15 min at 350? Maybe I have a typo! Great idea using some oats in place of the flour, I’ll do that next time for sure. ~ Nick

  25. Suzy says:

    So it’s been less than 12 hours since I made them, and I really HAVE eaten the whole batch. There was one thing I forgot to mention: instead of the weird freezing/scraping thing, I just microwaved the peanut butter for 30 seconds so it would be liquidy enough to mix with the other ingredients. It worked great.

    Thanks for letting me know of all the changes, I’ve updated the recipe to reflect them! I thought the freezing/scraping thing was so it would essentially replace butter and that the cold temperature was important. I’m using your method from now on. Glad you enjoyed them! ~ Nick

  26. sheena says:

    this is the best thing i’ve ever seen. i love sconesss (that’s me singing about how i love scones). thank you thank you.

  27. Veggiesmack says:

    Yum! Looks like the perfect on-the-go breakfast!

  28. Lexi says:

    Those look amazing! Thank you for posting the recipe :)

    • Nick says:

      Posted ‘em just for you! =)

  29. Evan Thomas says:

    These sound awesome! Your peanut butter scones are still a favorite of mine

    • Nick says:

      Well thank you! Have you tried any variations?

      • Evan Thomas says:

        Can’t say I have. But I have found through experimenting that 1 tablespoon peanut butter and 1 tablespoon low fat cream cheese makes a good replacement in scones for 2 tablespoons butter

  30. Sagan says:

    I’m a scone-eating machine. These look wonderful.

    • Nick says:

      Haha, I know a lot of people like you. Those things are addicting…

  31. I love peanut butter scones, and with chocolate I can only imagine! I wonder how this would be if you used white chocolate peanut butter?
    We sell it at Saratoga Peanut Butter Co. and it’s so delicious! Check it out:
    http://www.yopeanut.com

    • Nick says:

      Interesting, I have not heard of that brand. Had I known I would have picked some up when I was in Saratoga Springs a few weeks back!

  32. Scones are my FAVORITE pastry! I’m so making these!
    They look incredibe :)

  33. Erin from Long Island says:

    oh baby, these look good! I am a big fan of scones, but I doubt I could eat these for breakfast. Something this decadent would be a weird and confusing thing to wake up to!

    • Nick says:

      You have it backwards Erin. This is exactly what you NEED to wake you up and get you out of bed in the morning. It will put that extra jump in your step and larger smile on your face in the morning! Besides, there is very little added sugar and it’s quite the perfect little breakfast in my opinion!

      • Erin from Long Island says:

        haha, that is so true! it sure would motivate me to get up on time, perhaps even early!

  34. leelee! says:

    good times, nick.

    this looks so good– any other substitutions for ww pastry flower? would reg. do the trick?

    and id like to see a post on fast pb b-fasts for college girlzzz on da go!

    • Nick says:

      Regular flour would work, whole wheat flour would work too but you may need to add a bit more liquid, otherwise it should be fine!

      I’m always on the hunt for portable fast peanut butter breakfasts as well, I should really make a good compilation of some new and previous recipes!

      By the way, where have you been? I lost track of fellow foodies at the end and you just disappeared!

  35. Elle says:

    Heck yeah, I’d love these! B-fast on the go, annnnd pb/chocolate at the same time? Yes, please!

  36. Auzzie says:

    I made these with whole wheat flour (King Arthur organic) and they turned out really well. Thanks for sharing them!

    • Nick says:

      I’m glad you enjoyed them! Thanks for stopping by and telling me!

  37. Lani says:

    Sorry I dont tweet yet. These look fabulous and I am going to try them. However, I was looking for a recipe that was PB and Butterscotch scone. I think I will replace the chocolate chips with butterscotch chips and see what happens. Maybe even crush a few butterscotch candies and put them in too. I had something like this in Durham, NC at Fosters 3 years ago and have never seen it since so I am desparate to do it myself now. Thanks for the recipe. If anyone tries the butterscotch first, let me know how it goes!

    • Nick says:

      Don’t be sorry you don’t tweet, it’s overrated anyways =).

      That recipe sounds delicious. Butterscotch chips would definitely work. Or here’s an idea:

      Cut the recipe in half and form 2 very thin disks of dough. Either but butterscotch chips in the dough first or melt some butterscotch (or use that caramel apple dip you see in stores) and spread it onto one dough disc and put the other disc on top. Then cut it into 6 scones and seal around the new edges so it doesn’t leak out. You could also mix the liquid butterscotch/caramel with more peanut butter for a superb filling!

      My mouth is watering Lani so if you try this please let me know =)

  38. Lani says:

    I have to admit I didnt think the PB and butterscotch could be improved on, but this sounds fabulous!!! I have to try this weekend! thanks for the extra mouth watering ideas.

    • Nick says:

      Sure thing =). You know, I actually have that caramel dip in the fridge, so if I can scrounge up the other ingredients I may be trying this myself – maybe even using caramel in the dough itself and decrease the added sugar…I’ll keep thinking on this!

Links To This Post


  1. Healthy and Sane » Blog Archive » Chocolate peanut butter scones + interview

  2. Peanut Butter-Strawberry-Dark Chocolate Scones « Kim Cooks

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