- Cooking Time:
- Servings: 8 scones
- Preparation Time:
Backstory"What a fun surprise to find chocolate inside! The combination of chocolate and peanut butter is one of America's favorites. In fact, the three best-selling candy bars all contain peanuts and chocolate in one form or the other. If you're in a hurry, a simpler version of the scone follows."
- 2 c. flour
- 1/2 c. firmly packed light brown sugar
- 2 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 c. unsalted butter, chilled
- 3/4 c. creamy peanut butter
- 1/4 c. milk
- 2 large eggs
- 2 tsp. vanilla extract
- 1/2 c. chopped unsalted peanuts
- 1 1/2 oz. bittersweet chocolate, broken into 8 equal-sized pieces
- Preheat oven to 375ºF.
- In large bowl stir together the flour, sugar, baking powder, baking soda and salt. Cut butter into 1/2" cubes and distribute over flour mixture. With pastry blender or two knives used scissors fashion, cut in butter 'til mixture resembles coarse crumbs. In small bowl, stir together peanut butter, milk, eggs and vanilla. Add peanut butter mixture to flour mixture and knead 'til combined. Knead in peanuts.
- Pat dough out into a 1/2" thickness on cutting board. Using floured 2 1/2-3" diameter crinkled round biscuit cutter, cut out rounds from dough. Gather scraps together and repeat 'til dough is used and there are 16 rounds. Place 8 rounds on ungreased baking sheet. Top each round with piece of the chocolate and one of the remaining circles of dough. Press edges gently to seal. Bake 17-19 min. or 'til lightly browned.
- Remove baking sheet to wire rack and cool 5 min. Using spatula, transfer scones to wire rack to cool. Serve warm or cool completely and store in airtight container.
- Variation: Make dough as above, omitting bittersweet chocolate, substituting 1/2 c. unsalted whole peanuts for the chopped peanuts and kneading in 3/4 c. of semisweet chocolate chips at the same time. Pat the dough into a 9" diameter circle on baking sheet. With serrated knife, cut into 8 wedges. Bake 20-22 min. or 'til cake tester or toothpick inserted into center of scone comes out clean. Cool as above and recut into wedges if necessary.