Peanut Butter Chocolate Chip Pecan Scones

Kevinpa · 08-09-2007, 10:52 PM

8 servings 5.7 carbs
12 servings 3.8 carbs
16 servings 2.9 carbs

2 1/2 cups cake and cookie flour mix
1/2 cup peanut butter powder
1 tsp splenda quick pack
1 T. Baking powder
1/4 teaspoon Salt
1/2 cup Butter, chilled
1/4 cup dairy or almond breeze
1/4 tsp blackstrap molasses
3 Egg
2 teaspoons Vanilla
1/2 cup Pecans, chopped
1/2 cup SF Chocolate Chips

Preheat oven and seasoned iron skillet to 375F.
In a large electric mixing bowl, stir together the flour, peanut butter powder, splenda, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture and cut it in with the paddle attachment.
Add dairy, vanilla, and molasses to combine.
Add and combine eggs, 1 at a time.
Add pecans and chocolate chip until just combined.
Turn out onto floured surface and form into a round appox 1 1/2 inch thick.
Tranfer to preheated iron skillet and bake for 18 to 20 minutes or until toothpick comes out clean in the middle of scone.

Cool on wire rack, cut into wedges and enjoy!

I thought 12 serving was the right size but had already cut mine into 8.

Yummy's_Girl · 08-09-2007, 11:03 PM

yummy

rosethorns · 08-10-2007, 05:23 AM

That looks so yummy Kevin like my blueberry one. I may have to try this.

Kevinpa · 08-10-2007, 05:32 AM

Quote:

Originally Posted by rosethorns

That looks so yummy Kevin like my blueberry one. I may have to try this.

Thank you Rose. I have to admit these turned out to be a spot on scone texture. Perfect for an egg and scone on the go breakfast. They have a very nice protein count too because of the flour mix.

Tweaker Geek · 08-10-2007, 10:21 AM

Oh no Kevin! I just made the blueberry one and now this!? What to do - I guess I may have to freeze some of the blueberry just so I can try this too - why do you do this to me?

rexsreine · 08-10-2007, 05:00 PM

Dang, I don't have any PB powder and don't want to order any. DH loves PB so his kids recently gave him about a gazillion jars of a gourmet brand as a gift. Kevin, got any ideas about working in regular PB in this? These look fantastic and I wouldn't to mess up that great texture.
Thanks!

Ginny

Bfranke · 08-10-2007, 05:06 PM

Ginny, I am taking a stab at this. I might just sub the PB for the butter, but you will probably need a bit more 'flour', maybe a 1/4 c more.
At least that is how I would tweak it!
HTH, Bette

rexsreine · 08-10-2007, 05:35 PM

Thanks, Bette. You are a reliable baker and a darned good tweaker, so I'll give your ideas a try. But, first, we have to eat the somewhat LC sour cherry pie I just made DH today...

Ginny

Tater Head · 08-10-2007, 05:58 PM

Ginny I would just replace the butter with PB

AdeCafe · 08-10-2007, 06:26 PM

Where does anyone get GOOD SF chocolate chips.????

thanks

Kevinpa · 08-10-2007, 08:09 PM

Quote:

Originally Posted by AdeCafe

Where does anyone get GOOD SF chocolate chips.????

thanks

I have been hording sf chocolate chips since mini-carb discontinued making their wonderful chips. between those and EWBW chips I think I have maybe 50 bags left vacumm sealed in my freezer

Kevinpa · 08-10-2007, 08:15 PM

Quote:

Originally Posted by rexsreine

Dang, I don't have any PB powder and don't want to order any. DH loves PB so his kids recently gave him about a gazillion jars of a gourmet brand as a gift. Kevin, got any ideas about working in regular PB in this? These look fantastic and I wouldn't to mess up that great texture.
Thanks!

Ginny

Ginny, this is a recipe I got out of my box. Replace 1/2 to 3/4 of the butter with the like amount of creamy PB and that will do it.

rexsreine · 08-11-2007, 08:51 AM

TaterHead and Kevin, thanks for your suggestions. Another goodie added to my short list of things to make...we just can't eat all I'd like to make!

Ginny

jackieba · 08-30-2007, 03:02 PM

If anyone tries using reg peanut butter, I'd like to know how it turns out.

This ques is for any LC scone recipe--do they reheat okay? How about freezing?
I freeze all my LC bread but for biscuits, I find they are good right out of the oven but not good reheated the next day. There's only two of us so I have to be able to freeze/reheat most stuff.

jjcanada · 10-11-2007, 05:33 PM

Are there any alternatives to using the iron skillet??
I don't have one but I would love to try this recipe!

TIA.

Kevinpa · 10-11-2007, 06:02 PM

Quote:

Originally Posted by jjcanada

Are there any alternatives to using the iron skillet??
I don't have one but I would love to try this recipe!

TIA.

They will turn out just as well on a cookie sheet Jolie. That is what my original HC recipe said to use.

stephdray · 01-24-2008, 01:03 PM

Kevin, my husband fears scones. He says they sound fancy. I want to show him how wonderful a scone is, and I was going to try to use this recipe, but with my remaining chocolate chips being as precious as they are, I was wondering if you have a basic scone recipe. I see someone above mentioned a blueberry version but I can't find it!

I'm in desperate need of a scone to go with my tea. Can you help?

fourstubbs · 03-05-2011, 11:10 PM

bump for yummy goodness...lol

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08-09-2007, 11:03 PM	#2
Yummy's_Girl Major LCF Poster! Join Date: Aug 2006 Location: Ohio Posts: 1,923 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	yummy

08-10-2007, 05:23 AM	#3
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,657 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	That looks so yummy Kevin like my blueberry one. I may have to try this.

08-10-2007, 10:21 AM	#5
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,784 Gallery: Tweaker Geek	Oh no Kevin! I just made the blueberry one and now this!? What to do - I guess I may have to freeze some of the blueberry just so I can try this too - why do you do this to me?

08-10-2007, 05:00 PM	#6
rexsreine Senior LCF Member Join Date: Jun 2006 Location: Scottsdale,AZ Posts: 714 Gallery: rexsreine WOE: low carb	Dang, I don't have any PB powder and don't want to order any. DH loves PB so his kids recently gave him about a gazillion jars of a gourmet brand as a gift. Kevin, got any ideas about working in regular PB in this? These look fantastic and I wouldn't to mess up that great texture. Thanks! Ginny

08-10-2007, 05:06 PM	#7
Bfranke MAJOR LCF POSTER! Join Date: Jan 2003 Location: Michigan Posts: 1,921 Gallery: Bfranke Stats: 177.5/139.5/117.5 WOE: Modified Atkins/Exercise Start Date: 12/26/05	Ginny, I am taking a stab at this. I might just sub the PB for the butter, but you will probably need a bit more 'flour', maybe a 1/4 c more. At least that is how I would tweak it! HTH, Bette

08-10-2007, 05:35 PM	#8
rexsreine Senior LCF Member Join Date: Jun 2006 Location: Scottsdale,AZ Posts: 714 Gallery: rexsreine WOE: low carb	Thanks, Bette. You are a reliable baker and a darned good tweaker, so I'll give your ideas a try. But, first, we have to eat the somewhat LC sour cherry pie I just made DH today... Ginny

08-10-2007, 05:58 PM	#9
Tater Head Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Austin Texas Posts: 3,927 Gallery: Tater Head Stats: start weight 200/196.5 /goal 150 WOE: Protein Power	Ginny I would just replace the butter with PB

08-10-2007, 06:26 PM	#10
AdeCafe Senior LCF Member Join Date: Feb 2007 Location: indiana Posts: 88 Gallery: AdeCafe WOE: low carb my way, mostly atkins Start Date: feb 07	Where does anyone get GOOD SF chocolate chips.???? thanks

08-11-2007, 08:51 AM	#13
rexsreine Senior LCF Member Join Date: Jun 2006 Location: Scottsdale,AZ Posts: 714 Gallery: rexsreine WOE: low carb	TaterHead and Kevin, thanks for your suggestions. Another goodie added to my short list of things to make...we just can't eat all I'd like to make! Ginny

08-30-2007, 03:02 PM	#14
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	If anyone tries using reg peanut butter, I'd like to know how it turns out. This ques is for any LC scone recipe--do they reheat okay? How about freezing? I freeze all my LC bread but for biscuits, I find they are good right out of the oven but not good reheated the next day. There's only two of us so I have to be able to freeze/reheat most stuff.

10-11-2007, 05:33 PM	#15
jjcanada Senior LCF Member Join Date: Apr 2007 Location: Toronto Posts: 334 Gallery: jjcanada Stats: 150/141/130 5'9 WOE: healthy choices Start Date: every morning...	Are there any alternatives to using the iron skillet?? I don't have one but I would love to try this recipe! TIA.

01-24-2008, 01:03 PM	#17
stephdray Major LCF Poster! Join Date: Sep 2003 Location: Baltimore Posts: 1,164 Gallery: stephdray Stats: 290/245/250 WOE: Moderate Carb JUDDD (Lost first 4 lbs on WW) Start Date: 7/4/2012 -- 45 lbs lost total	Kevin, my husband fears scones. He says they sound fancy. I want to show him how wonderful a scone is, and I was going to try to use this recipe, but with my remaining chocolate chips being as precious as they are, I was wondering if you have a basic scone recipe. I see someone above mentioned a blueberry version but I can't find it! I'm in desperate need of a scone to go with my tea. Can you help?

03-05-2011, 11:10 PM	#18
fourstubbs Major LCF Poster! Join Date: Feb 2004 Location: The Last Frontier Posts: 1,925 Gallery: fourstubbs Stats: 225/220/142.3/135 WOE: IDEAL PROTEIN Start Date: Restart July 2012	bump for yummy goodness...lol