Sunday, March 9, 2014

Chocolate Chip Peanut Butter Scones

Yes.  They're that good.  You should just preheat the oven now.

Peanut butter + chocolate, how can you go wrong? ;)

I found this recipe via Pinterest - my roommate didn't realize when she pinned these scones that she'd be getting them for her bday!  Happy Birthday Caitlin!

Chocolate Chip Peanut Butter Scones

2 cups all-purpose flour
½ cup packed dark brown sugar
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
1 cup rolled oats (or more if you like them super oaty!)
6 tbsp. cold, unsalted butter cut into small cubes
¾ cup buttermilk (I didn't have this and used skim milk and they turned out FINE!  Plain greek yogurt also works as a great substitute!)
1 large egg white
½ cup chunky peanut butter
¾ cup semisweet chocolate chips (dark chocolate would be even more delicious I'm sure!)

Preheat oven to 400F.
Line baking sheet with parchment paper (or fancy pants silicone baking liner)
In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, and oats.
Add in cubed butter and using fork (or fingertips), cut butter into flour mixture until pea-sized (mixture should look like chunky/coarse sand).
In a separate small bowl, whisk together buttermilk and egg yolk.
Make a well in the center of the dry ingredients and pour buttermilk mixture into center of well.
Add peanut butter and mix/knead dough in bowl until it starts to come together (you may need to use your hands for this- I found this technique works the best).
Mix in chocolate chips; knead until just incorporated.
Split dough in 2.  Roll into logs (the width of the logs are really up to however big you want to make the scones!)
Cut each log into squares, then split the squares in half with a diagonal cut, making triangles.
Place on lined baking sheet and bake for 18-22 minutes (or until scones are a golden brown on the edges!)
Remove from oven, allow to cool for a few minutes on the cookie sheet before transferring to a wire rack to cool completely.  You can also choose to serve warm - even better! :)

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