Thursday, May 27, 2010

Recipe: Flat Belly Diet Berry Good Peanut Butter Scones

These scones were the first recipe I tried out of the Belly Flat Diet! Family Cookbook and they're awesome! I made them kind of on a whim and a little later than anticipated because Will still insists on waking up at 5:30am (you can read more about that here) so Hubby and I have been trying to take turns getting up with him. By getting up, I mean we lay on the couch and try to hold him while he watches Mickey, drinks his milk, and we try to nod off for a few minutes. It's awful...but what can you do? So anyways, my "getting up" took a little longer and I was lacking the motivation to move, let alone bake. Once I did, I was quite surprised how easy and tasty these were!

Hubby snagged on for the road since he got a chance to sleep a little longer and took it. When he got home, he said "That scone was amazing! All I could think about all day was getting another one!" Yay! Job well done. :)

Berry Good Peanut Butter Scones
8 servings
429 calories
Mufa (monounsaturated fat): Peanut Butter
Time: 25 minutes

2 cups all-purpose flour
1/2 cup packed light brown sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
1 cup natural unsalted creamy peanut butter
1 package (5 oz) mixed dried berries (about 1 cup)
3/4 cup fat free plain Greek yogurt
1 large egg

1. Preheat the oven to 400 degrees. Line a heavy baking sheet with parchment paper.
2. Combine the flour, brown sugar, baking soda, cream of tartar, and salt in food processor. Pulse to combine. My Side Note: I don't have a food processor but tried the blender. It didn't work so I just used the hand mixer in a big bowl.
3. Add the peanut butter by spoonfuls to the flour mixture. Pulse until the mixture is combined and looks like sand. Transfer to a mixing bowl and stir in the berries. My Side Note: Someone ate my stash of dried berries in the pantry, so I used a mixture of dried cranberries and dried apricots.
4. Stir the yogurt and egg together in a small bowl and add to the flour mixture. Stir with a spoon until combined. Use your hands, if necessary, to ensure that all of the flour is incorporated. My Side Note: I don't know how you'd be able to combine everything without using your hands. It's pretty much a must. Also, I used plain Yoplait yogurt instead of Greek yogurt.
5. Transfer the dough to a lightly floured work surface and pat into a circle about 1" thick. Cut the dough into 8 equal wedges. Arrange the wedges on the baking sheet and bake for 15 minutes, or until lightly browned. Let cool slightly and serve warm.

I'm going to try some other variations of this recipe, like dark chocolate chips (which is also a Mufa) instead of the peanut butter. Yum!


  1. Sounds Uber delish...i think I'll peruse the amazon for this book!

  2. This sounds wonderful. I think I am going with your idea about the dark chocolate chips. Or both, a Reeses!

  3. Great recipe. I am going to try it with the chocolate chips. But if I do both - a Reese?


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