Peanut Butter – Chocolate Chip Scones

First things first: have you seen Mo’s Supernatural themed blog post yet? If you’re a Supernatural fan then you need to head over there and read it because it’s the funniest, wittiest, most filled with Supernatural references blog post ever. And the food! Dean would definitely approve even though the food is vegan and he’s a meat man.

Unfortunately, Dean would not approve of my breakfast scones. They’re a bit too healthful for his taste, but they are exactly what I want to eat with my coffee in the morning. Today I didn’t feel like cooking anything for Vegan MoFo but I was due to make my breakfast scones anyway, so that worked out!

Peanut Butter - Chocolate Chip Breakfast Scones

I feel a little deceitful calling these wedges “scones”. They have no butter or margarine, which instantly disqualifies them as scones, and they are made only a little bit of sugar and all sorts of non-sconey ingredients. They are not deliciously buttery, but they are still tasty and they have been my faithful breakfast companions for weeks. Maybe I am underselling these wedges, but I don’t want to mislead you into thinking they are OMGsconeswithoutanybutterandtheytastejustlikeregularscones!!!1!!!1!!! :)UPDATE: I have added banana to the recipe because that is my favorite version of these scones and it was silly to omit it just to make them purely peanut buttery. The banana adds extra sweetness and moisture, plus banana and peanut butter are an excellent combo!

Peanut Butter - Chocolate Chip Breakfast Scones
Crumbly crumb
Peanut Butter – Chocolate Chip Breakfast Scones (makes 12 scones)1/4 cup golden flax meal
1/4 cup coconut sugar OR 1/8 tsp pure Stevia powder*
1/2 cup almond milk
2 tsp vanilla extract
1 tsp almond extract
1/2 cup rolled oats
1/2 cup unsweetened shredded coconut
1/2 cup shelled unsalted peanuts
1/4 cup brown rice flour
1/4 cup chickpea flour
2 1/2 tsp baking powder
1/4 tsp salt
1/4 cup peanut butter
1 ripe banana, sliced into chunks (about 1.5 ounces/100 grams)
1/4 to 1/2 cup semi-sweet chocolate chips
more milk as needed

1. Preheat oven to 375 degrees F and place an oven rack above the middle of the oven.* Line a cookie sheet with parchment paper.

2. In a small bowl or cup stir together the flax meal, sugar or Stevia, milk, vanila extract, and almond extract.

3. In a food processor (or even a little Magic Bullet!) grind the oats and coconut until fairly flour-like. If my old Magic bullet can handle this, anything can!

4. Pour the ground oats and coconut into a medium sized mixing bowl. Grind the peanuts into a coarse meal and add 1/4 cup of the ground peanuts to the bowl with the ground oats and coconut. You will use the rest of the peanuts later.

5. Sift in the brown rice flour and chickpea flour, and add the baking powder and salt. Mix well.

6. Use a large fork to mash the peanut butter and the banana chunks into your flour mix. Try to get all the flour mixed in with the peanut butter and the banana. Mix in the chocolate chips.

7. Throw in the flax/milk mixture and mix well. At this point you are the boss of your own breakfast scones and you get to decide how much extra milk you need to add. It could be a couple of tablespoons or more. The dough should be about the same consistency as cookie dough – soft but not runny. It should not be dry and crumbly or your scones will not be very tasty. If you’re not sure, it’s always best to make them a little too soft than a little too dry.

8. Sprinkle about a half of your reserved ground peanuts on your work surface (I highly recommend using wax paper to keep from making a sticky mess on your kitchen counter). Divide the dough into two sections and place them separately on top of the ground peanuts. Flatten each piece of dough a little trying to shape them into discs while you pat them down. Sprinkle the rest of the ground peanuts on top of both discs and press them into the dough, all over the top and sides, until the dough flattens to about one inch high.

9. Using a large knife, cut each disc straight down the middle. You will need to end up with six triangular scones per disc, so cut two more diagonal lines across each disc. Transfer the scones to the prepared cookie sheet and flatten them slightly.

10. Bake for 10 minutes. Rotate the cookie sheet so the scones bake evenly and bake for 6 to 8 more minutes. If your scones don’t look nice and toasty like mine do you can broil them for a minute or two, still at 375. Keep an eye on them because they go from toasty to burnt very fast! Also – parchment paper is flammable! :)

11. That’s it! Let them cool on the cookie sheet for a minute and then transfer them to a cooling rack. Let them cool completely before storing them.


* I usually make these with just Stevia, but they do taste nicer with a little sugar added. If you do decide to use sugar, it can be coconut, turbinado, brown sugar, or white sugar.

* The reason why we have to move the oven rack up above the middle is because those pesky peanuts can get burnt if they are too close to the bottom of the oven.

* There are lots of variations I have done: half peanut butter and half banana (all mashed together into the flour mix), all banana and no peanut butter (use a whole large banana or two small ones), use a different type of nut butter and ground nuts, add your favorite extracts. I’ve made them with no chickpea flour (replacing the chickpea flour with more rice flour), I’ve added two tablespoons of cornstarch to the flour mix for a more tender crumb. They always work out as long as I add the right amount of milk in the end. As long as they’re not dry and crumbly they’re good!

* I make my own brown rice flour in the Blendtec, which is why I suggest sifting it. There are always a few tiny bits of rice that would make the scones taste a little to grainy.

EDITED to adjust the oven temperature.

Stick a fork in me, I’m done! I am leaving you with Curly (our Pekin Duck buddy) who has some very exciting news to share…
Curly Auditions for Black Swan - NAILS IT
Vegan MoFo


  1. says

    I made these today and they were great! I replaced the rolled oats with almond flour and the almond milk with coconut milk. They baked for 15 minutes. Thanks for a great recipe!

    • says

      I’m so glad you enjoyed them, Emily! Thank you for letting me know! I’ll keep in mind the almond flour variation for the next time I make them. Sorry for the delayed reply – we’ve been having some distressing duck problems but everybody is OK now :)

  2. says

    Vegan AND Supernatural Fan! River, you just may be my new best friend (and my three daughter’s as well) :D Hopefully I have time this weekend to try out your “scone” recipe. As a scone lover for years, I concur that they won’t be officially scones, but they sure look great! Thanks for the blog. I’ve subscribed.

    • says

      Supernatural fans of the world unite! And bring rock salt, just in case. And pie, for Dean! :D

      Two more vegan bloggers who are Supernatural fans: Sal and Susan. You’re welcome :)

      I hope you like the not-scones, Lisa! It’s been a few weeks since I last made these and I keep forgetting to buy bananas.

  3. says

    I have just discovered my dairy and egg allergy and find i enjoy almond milk, rice milk and coconut milk. Can i sub any non-dairy milk in this recipe? And since i am not trying for gluten-free, can i use regular flour or wheat flour? Sorry for all the questions, but will adding corn starch to any vegan baked good improve crumb? Thanks!!!

    • says

      I’m sorry to hear about your allergies, Nicole! You can use any non-dairy milk for these, but you might need to adjust the amount to make sure they’re not too dry or too sloppy.

      I have not made these with all purpose flour or wheat flour, but I don’t see why replacing the brown rice flour with wheat flour wouldn’t work. Maybe it will make them a bit too dry, so perhaps you could throw in a tablespoon of coconut oil or margarine along with the peanut butter and banana? Just thinking out loud now! Adding a bit of cornstarch would give you a slightly more tender crumb, but it might make these sconeys a little too delicate and crumbly.

  4. says

    I have just discovered my dairy and egg allergy and find i enjoy almond milk, rice milk and coconut milk. Can i sub any non-dairy milk in this recipe? And since i am not trying for gluten-free, can i use regular flour or wheat flour? Sorry for all the questions, but will adding corn starch to any vegan baked good improve crumb? Thanks!!!

  5. Corrin Radd says

    Made these for my visiting omni relatives and they loved them. I could care less about gluten free but I love the variety of flours. Thanks!

    • says

      Yay! I am so glad you and your omni relatives enjoyed them! I love it when that happens! Thank you so much for letting me know that you made them, Corrin! :)

  6. says

    Dude, you could take a pile of sawdust, add peanut butter to it and I’d still eat it! Lol. But I’m pretty sure your wedges are waaaaay better then that. I’ve never made gluten-free scones, I have to try these for breakfast!

    • says

      They are better than sawdust and peanut butter! Although the one time that I forgot to sift my homemade brown rice flour they did taste like I was eating them on the beach… after I had dropped them on the sand. Blergh!

  7. says

    THis is the best post ever – from the scones with my favorite pb-choc flavor combo to the swan photo to the CAPTION. LIterally, I LOL’ed here.

  8. says

    I love the look of these scones and the combination of peanuts, bananas, and chocolate ensures that I will be making these v.v. soon!

    And hey Curly! I score you 10/10!

  9. says

    i love your extensive scone-not-scone disclaimer so much, ha ha! I know what you mean, though, because if you have the wrong expectation, it can be hard to relish a healthy-ish baked good. But, if you’re in the mood, it can really hit the spot.

    • says

      Yep. It’s like the first time I tried mashed cauliflowers because someone said OMGtheytastelikemashedpotatoes!!!1!!!1 Disappointed! It tastes nice as mashed cauliflower, but mashed potato it is not!

  10. says

    Black swan, ha! Curly has the dance moves down as well as the makeup.

    You made it pretty clear that these are not “official” scones, but they sure look like scones. They sound exactly like the scone-like baked objects I would enjoy eating for breakfast — and all day. I think I’ll make them with almonds and almond butter.

    • says

      Phew! I really didn’t want to mislead anyone with these “scones”. Almonds and almond butter – excellent choice!

      It looks like Curly is not a one trick pony.. or duck!

    • says

      He’s very charming, so he probably could nail any audition! Curly is actually a (very pesky) Pekin duck, but he does look pretty goose-like here with his beak all covered in mud. Maybe he should audition to play Mother Goose! :D

  11. says

    Ooh. These look awesome. I have been trying to be more creative with my on-the-go breakfast. It generally entails oatmeal in mason jar or granola & yogurt in a mason jar. This would be a great alternative.

    • says

      Would you think I’m weird if I told you that I don’t like oatmeal? Yep, weird! That’s actually the main reason why I eat these for breakfast – it’s like triangular, crispy oatmeal! :)


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