Chocolate stuffed peanut butter scones

6 Servings

Ingredients

Quantity Ingredient
2 cups Flour
½ cup Lt brown sugar, firmly packed
2½ teaspoon Baking powder
¼ teaspoon Salt
¼ cup Unsalted butter, chilled
¾ cup Peanut butter, creamy
¼ cup Milk
2 larges Eggs
2 teaspoons Vanilla
½ cup Unsalted peanuts, chopped
1½ ounce Bittersweet chocolate, broken into 8 equal pieces

Directions

Preheat oven to 375 degrees.

In a lg 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 sm 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 togvether 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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