Skinny Strawberry Scones with Peanut Butter Glaze
Prep time: 25 minutes • Total time: 40 minutes • Makes 8 servings
Scones:
• 1 cup whole-wheat pastry flour
• 1 cup oat flour (or ground whole oats)
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp teaspoon salt
• 4 Tbsps chilled unsalted butter, cut into small pieces
• 1 egg slightly beaten
• 1 tsp vanilla extract
• ½ cup light buttermilk
• 1 cup sliced strawberries
Optional: 2 Tbsp Truvia Sugar Blend
Glaze:
• 2 Tbsps natural peanut butter
• 5-6 Tbsps skim milk (or unsweetened milk substitute)
1. Preheat oven to 375 degrees F. In a large bowl, combine flour, sugar, baking powder,
baking soda and salt.
2. Add the butter to the mixture. Using a pastry cutter or two knives, cut the butter in the flour, forming coarse pieces.
3. In a small bowl, whisk the buttermilk, vanilla extract and egg. Add the mixture to the flour. Mix with a fork.
4. Transfer the dough to a floured surface and flatten into a circle. Cut into 8 wedges.
5. Place the wedges on a prepared baking sheet (lined with parchment paper or greased
with cooking spray) and bake for 14-16 minutes.
6. Remove and let cool on a wire rack. Soften the peanut butter in a small saucepan
over medium heat. Add milk and stir until smooth. Drizzle over cooled scones. Serve.
Nutrition per serving (1 scone):
Calories: 263 • Fat: 10 g • Carbs: 37 g • Fiber: 4 g • Protein: 9 g
Recipe by Shoshana Pritzker, RD
Photo by Paul Buceta
