Prep 15 mins
Cook 17 mins
This is another neat recipe I found and just *had* to post. It really sounds good! 8)
- 2 cups flour
- 1⁄2 cup brown sugar
- 2 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄4 cup butter
- 3⁄4 cup peanut butter
- 1⁄4 cup milk
- 2 eggs
- 2 teaspoons vanilla extract
- 1⁄2 cup peanuts, chopped
- 1 1⁄2 ounces chocolate
- Preheat oven to 375°.
- In large bowl, combine the the flour, brown sugar, baking powder and salt.
- Cut butter into 1/2-inch cubes and drop them over flour mixture.
- With pastry blender or two knives used like scissors, cut butter until resembles coarse crumbs.
- In a small bowl, stir the peanut butter, milk, eggs and vanilla extract.
- Add peanut butter mixture to flour mixture and knead until combined.
- Knead in peanuts and pat dough out into a 1/2-inch thickness on cutting board.
- With a floured 2-1/2 inch to 3 inch diameter crinkled round biscuit cutter, cut rounds from the dough.
- Gather the scraps together and repeat until all dough is used and there are 16 rounds.
- Put 8 rounds on an 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 minutes or until lightly browned.
- Transfer baking sheet to a wire rack and cool 5 minutes.
- With spatula, transfer the scones to the wire rack to cool.
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.
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.
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!