Tuesday, March 8, 2011

Chocolate-Filled Peanut Butter Scones

These were Mac's favorite... of course anything with chocolate and peanut butter will be his favorite!  I thought they were good; but much more like a tall, dense, cookie than a scone.  I adapted the recipe from a vegan website, and thought it turned out pretty well!


2 c. flour
1/2 c. brown sugar
2 1/2 tsp. baking powder
3 T. butter, chilled
3/4 c. creamy peanut butter
1/3 c. milk plus 2 Tbsp. cream (or all milk)
1 egg
2 tsp. vanilla
1/2 c. peanut butter chips
1 1/2 oz. bittersweet/semisweet chocolate.


Preheat oven to 375 degrees Fahrenheit.
In a large bowl, stir together the flour, sugar and baking powder.  Cut the margarine into 1/2-inch cubes, and distribute them over the flour mixture.  Cut the butter into the flour until it resembles coarse crumbs. 
Whisk together milk, cream, egg, and vanilla then add to the flour mixture.
Add the peanut butter mixture to the flour mixture and stir or knead until combined.  Knead in the peanuts.
Pat the dough out into a 1/2-inch thickness on a cutting board.  Using a 2 1/2- to 3-inch-diameter round biscuit cutter, cut rounds out of the dough.  Re-knead the scraps and cut out again, repeating until all the dough is used up.  You should have 16 rounds.
Place 8 of the rounds onto a parchment-lined baking sheet.  Top each round with a piece of chocolate and one of the remaining circles of dough.  Press the edges gently to seal.  Bake for 15 minutes or until golden brown.