Single Serving Buckeye Scone

Start your morning off right with the easy single serving buckeye scone. Want more than one? Practice your math skills and multiply as needed.

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This week for #PBchocSat I am feeling the pressure of all the recipes I’ve been pumping out lately and decided to tone it down a bit. Originally I had planned on making a full batch of scones, but why do that when we are are household of two?

So I dig out my recipe for a single serving scone and made a buckeye version – it even looks like a buckeye! Since this is breakfast we are talking about, I used white whole wheat flour and powdered peanut butter so you can try to convince yourself that it’s “healthier”.

This recipe is easy enough to throw together and therefore worth the effort to make just one – especially if you have a small food processor handy. Even more bonus points if you have a toaster oven so you don’t have to heat up the entire full-sized oven for one scone. But again, worth it.

Just don’t do what I did and forget to add the baking powder the first time you make it or it’ll be a brick. Second time’s the charm!

Looking for more buckeye football treat inspiration? I have a whole buckeye recipe roundup!

Two years ago: Lemon Cookies with Caramelized Milk Jam

Five years ago: Weekly Meal Plan #30

Six years ago: Mesquite Chicken Sausage and Pepper Pizza

Seven years ago: Cheetos Cheeseburgers

Nine years ago: Sweet Potato Gnocchi with Sage Browned Butter Sauce

SINGLE SERVING BUCKEYE SCONE

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Yield: 1 serving Prep Time: 10 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/3 cup white whole wheat flour
• 1-1/2 Tbsp sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1Tbsp cold unsalted butter, cut into small cubes
• 3 Tbsp milk
• 2 Tbsp powdered peanut butter
• 1/2 Tbsp cocoa powder

Directions

1. Preheat oven (or toaster oven) to 450. Line a small baking sheet with parchment paper, silpat or lightly greased foil.
2. In a (preferably) small food processor* pulse together the flour, sugar, baking powder, and salt. Add butter and pulse just until it resembles moist crumbs. Add the milk and powdered peanut butter and pulse until the dough pulls away from the side of the mixer.
3. Remove a tablespoon of dough, roll into a ball, and set aside. To the remaining dough, add cocoa powder and pulse until blended.
4. Carefully remove and roll into a flattened ball, about 2-inches thick. Place on prepared baking sheet. Top with peanut butter dough ball and flatten together until about 1 inch thick. Bake for 8-12 minutes or until golden brown. Let cool slightly before serving.

Notes

*Alternatively, you could mix in a small bowl, cut the butter into the dough with a fork or two knives, and blend in the remaining ingredients with a wooden spoon of hand mixer.

Source: Adapted slightly from my Whole Wheat Scone for One.

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