Peanut Butter-Chocolate Chip Scones

Ingredients

• 2.5 teaspoons double-acting baking powder 
• 2 tablespoons butter chilled cut into small pieces
• 1 large eggs lightly beaten
• 0.5 cup milk fat-free
• 1.8 cups flour all-purpose
• 0.3 cup brown sugar light packed
• 0.5 cup chunky peanut butter natural-style
• 0.3 teaspoon salt 
• 0.3 cup semisweet chocolate minichips 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• blender
• measuring cup

Directions

1. Preheat oven to 42
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and next 3 ingredients in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Combine peanut butter and next 3 ingredients, stirring with a whisk.
5. Add to flour mixture, stirring just until moist. Stir in chocolate chips. Knead dough 4 times in bowl.
6. Pat dough into a 7-inch circle on a baking sheet coated with cooking spray.
7. Cut dough into 12 wedges, cutting into but not through dough (do not separate wedges). Lightly coat with cooking spray.
8. Bake at 425 for 14 minutes or until lightly browned.