Loaded Scones

Loaded Scones


  • 2 cups whole wheat flour
  • 5 tablespoons peanut butter
  • 5 tablespoons light cream cheese
  • 1/2 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons ground flaxseed
  • 2/3 cup unsweetened vanilla almond breeze
  • 2 teaspoons vanilla extract
  • 1/2 cup dried apricots, diced
Cutting In The Peanut Butter And Cream Cheese

Preheat the oven to 400 degrees. In a measuring cup, stir the flaxseed into the almond milk until gelatenous. Mix together the flour, sugar, baking powder, salt, and chopped apricots in a large bowl. Cut in the peanut butter and cream cheese until coarse and crumbly. Slowly incorporate the almond milk mixture and vanilla extract. Move the mixture onto a hard surface and work a few times over. Break into 3 identical pieces and form each into a large circle. Cut each circle into 4 pieces and soften the edges. Bake for 12-14 minutes or until lightly browned.

Loaded Scones

I wish I could capture smells, because these made my kitchen smell heavenly. If you’re vegan, simply replace the cream cheese with more peanut butter, or use a substitute like Tofutti. I’m a cream cheesaholic myself. It has to be my favorite cheese, which is a little sad because I don’t think it’s definitively a cheese? Be careful not to overwork the batter, and work quickly. Mine got a little soft and before I knew it, there was dough all over my hands. Still, they were delicious.

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