Chocolate Peanut Butter Scones Recipe

Step 1

Break chocolate into 8 equal pieces. Preheat oven to 375F. In a large bowl, stir together the flour, brown sugar, baking powder, and salt.

Step 2

Cut the butter into 1/2-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.

Step 3

In a small bowl, stir together the peanut butter mixture to the flour mixture and knead until combined. Knead in the peanuts.

Step 4

Pat the dough out into a 1/2-inch thickness on a cutting board. Using a floured 2-1/2 in. to 3-in. diameter crinkled round biscuit cutter, cut out rounds from the dough.

Step 5

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.

Step 6

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.

Step 7

Remove the baking sheet to a wire rack and cool 5 minutes.

Step 8

Using a spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container.

VARIATION Make the dough as above, omitting bittersweet chocolate, substituting 1/2 c. unsalted peanuts for the chopped peanuts and kneading in 3/4 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.

Things You'll Need

  • 2c Flour
  • 1/2c Sugar, brown
  • 2 1/2t Baking powder
  • 1/4t Salt
  • 1/4c Butter, sweet; chilled
  • 3/4c Peanut butter, creamy
  • 1/4c Milk
  • 2 Egg
  • 2t Vanilla
  • 1/2c Peanuts, unsalted; chopped
  • 1 1/2oz Chocolate, bittersweet

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