Chocolate peanut butter scones

8 servings

Ingredients

Quantity Ingredient
2 cups Flour
½ cup Sugar, brown
2½ teaspoon Baking powder
¼ teaspoon Salt
¼ cup Butter, sweet; chilled
¾ cup Peanut butter, creamy
¼ cup Milk
2 Egg
2 teaspoons Vanilla
½ cup Peanuts, unsalted; chopped
1½ ounce Chocolate, bittersweet

Directions

Approx. Cook Time: 0:17

Break chocolate into 8 equal pieces. Preheat oven to 375F. In a large bowl, stir together the flour, brown sugar, baking powder, and salt. Cut the butter into ½-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.

In a small bowl, stir together the peanut butter mixture to the flour mixture and knead until combined. Knead in the peanuts. Pat the dough out into a ½-inch thickness on a cutting board. Using a floured 2-½ in. to 3-in. diameter crinkled round biscuit cutter, cut out rounds from the dough. Gather the scraps together and repeat until all the dough is used and there are 16 round. Place 8 of the rounds on an ungreased baking sheet. Top each round with a piece of the chocolate and one of the remaining circles of dough. Press the edges gently to seal. Bake for 17-19 minutes, or until lightly browned. Remove the baking sheet to a wire rack and cool 5 minutes.

Using a spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container. VARIATION (Randy's Preference): Make the dough as above, omitting bittersweet chocolate, substituting ½ c. unsalted peanuts for the chopped peanuts and kneading in ¾ c. semisweet chocolate chips at the same time. Put the dough into a 9-inch diameter circle on a baking sheet.

With a serrated knife, cut into 8 wedges. Bake 20-22 minutes, or until a cake tested or toothpick inserted into the center of a scone comes out clean. Cool as above and recut into wedges, if necessary.

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