Ingredients Jump to Instructions ↓

  1. MMMMM-- Recipe via Meal-Master (tm) v8.02


  3. Categories: Breads, Chocolate

  4. Yield: 16 scones

  5. 2 c Flour

  6. 1/2 c Sugar, brown, light

  7. 2 1/2 ts Baking powder

  8. 1/4 ts Salt

  9. 1/4 c Butter, sweet; chilled

  10. 3/4 c Peanut butter, creamy

  11. 1/4 c Milk

  12. 2 Egg

  13. 2 ts Vanilla extract

  14. 1/2 c Peanuts, unsalted; chopped

  15. 1 1/2 oz Chocolate, bittersweet;

  16. -broken

  17. Preheat oven to 375 degrees F. In a large bowl, stir together the flour,

  18. brown sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes

  19. and distribute them over the flour mixture. With a pastry blender or two

  20. knives used scissors fashion, cut in the butter until the mixture

  21. resembles coarse crumbs. In a small bowl, stir together the peanut

  22. butter, milk, eggs, and vanilla. Add the peanut butter mixture to the

  23. flour mixture and knead until combined. Knead in the peanuts. Pat the

  24. dough out into a 1/2-inch thickness on a cutting board. Useing a floured

  25. 2-1/2-inch to 3-inch diameter crinkled round biscuit cutter, cut out

  26. rounds from the dough. Gather the scraps together and repeat until all

  27. 16 rounds. Place

  28. 8 of the rounds on an

  29. ungreased baking sheet. Top each round with a piece of the chocolate and one of the remaining circles of dough. Press the edges gently to seal.

  30. 17 to 19 minutes, or until lightly browned. Remove the baking

  31. sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer

  32. the scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container. Yield: 8 scones.

  33. VARIATION: Make the dough as above, omitting bittersweet chocolate,

  34. substituting 1/2 cup unsalted whole peanuts for the chopped peanuts and kneading in 3/4 cup of semisweet chocolate chips at the same time. Pat

  35. the dough into a 9-inch diameter circle on a baking sheet. With a

  36. 8 wedges. Bake for 20 to 22 minutes, or until

  37. a cake tester or toothpick inserted into the center of a scone comes out

  38. clean. Cool as above and recut into wedges, if necessary.

  39. -- Simply Scones

  40. Leslie Weiner and Barbara Albright

  41. MMMMM


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