Chocolate Filled Peanut Butter Scones

Total Time
32mins
Prep 15 mins
Cook 17 mins

This is another neat recipe I found and just *had* to post. It really sounds good! 8)

Ingredients Nutrition

Directions

  1. Preheat oven to 375°.
  2. In large bowl, combine the the flour, brown sugar, baking powder and salt.
  3. Cut butter into 1/2-inch cubes and drop them over flour mixture.
  4. With pastry blender or two knives used like scissors, cut butter until resembles coarse crumbs.
  5. In a small bowl, stir the peanut butter, milk, eggs and vanilla extract.
  6. Add peanut butter mixture to flour mixture and knead until combined.
  7. Knead in peanuts and pat dough out into a 1/2-inch thickness on cutting board.
  8. With a floured 2-1/2 inch to 3 inch diameter crinkled round biscuit cutter, cut rounds from the dough.
  9. Gather the scraps together and repeat until all dough is used and there are 16 rounds.
  10. Put 8 rounds on an ungreased baking sheet.
  11. Top each round with piece of the chocolate and one of the remaining circles of dough.
  12. Press edges gently to seal.
  13. Bake 17-19 minutes or until lightly browned.
  14. Transfer baking sheet to a wire rack and cool 5 minutes.
  15. With spatula, transfer the scones to the wire rack to cool.

Reviews

(3)
Most Helpful

Good, a little too sweet for me. I didn't have any chocolate but used chocolate chips instead and omitted the chopped peanuts. I added some espresso powder to enhance the chocolate flavor. Next time I make sure I have some chocolate squares! I too, thought they are very dense.

thirddayrocks1 June 05, 2010

Dense and filling and delicious! I skipped the chopped peanuts (didn't have any) and just stirred chocolate chips into the batter like Snicklefritzie. Very nice! Thanks for sharing.

Burgundy Damsel November 13, 2008

I connot believe I forgot to rate these! I have made them several times now and they are a definite favorite! I do not put the chocolate in the middle though, I just use mini chocolate chips and stir them in. The dough freezes beautifully. Thanks so much Ivy!

Snicklefritzie April 03, 2008

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