Epic Peanut Butter Chocolate Chip Scones Food

EPIC PEANUT BUTTER CHOCOLATE CHIP SCONES

Steps:

• Line a baking sheet with parchment paper.
• Put the dry ingredients in the bowl of a food processor fitted with the blade and pulse to combine.
• Add the pieces of cold butter and pulse about 25-30 times to get the butter really incorporated in small bits. The mixture will be sandy.
• Measure out the heavy cream in a glass measuring cup and then pour in the peanut butter to make 1 cup.
• Add the wet ingredients to the processor and pulse/process just until the dough comes together in a lump or lumps.
• Turn out into a bowl and fold in the chocolate chips, then turn out onto a lightly floured surface and pat into a smooth 7-8 inch disk. Wrap with plastic and refrigerate for an hour to an hour and a half.
• Preheat the oven to 400F
• Slice the chilled dough into 8 scones with a large, sharp knife, and place on the baking sheet, leaving 2 inches between scones. Bake for about 15 minutes until the scones are firm and baked through. Look closely at the cracks in the top of the scone, if they look wet inside, bake a little longer. Don't over bake. Note: you can place the scones closer together in a ring shape if you like the sides to cook into each other, pull-apart style...this makes a softer scone.
• Let cool on a rack for a bit before devouring.

CHOCOLATE FILLED PEANUT BUTTER SCONES

Steps:

• 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.

CHOCOLATE PEANUT-BUTTER SCONES

Steps:

• In a large bowl, stir together flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Using a pastry blender or two butter knives, cut in margarine until mixture resembles coarse crumbs. Make a well in the middle of the dry ingredients; set aside.
• Separate the egg yolk from the whites. Set the whites aside and beat the yolk in a separate bowl. Combine the yogurt with the yolk; pour into the well in the dry ingredients. Add peanut-butter chips. Stir mixture till moistened. Add the milk if your dough resembles a pile of crumbs.
• On a lightly floured surface, gently knead dough. Do not over-knead the dough. Knead until your dough is smooth (about 10-12 strokes). Place dough on an ungreased baking sheet (I used a pizza sheet) and pat into a 9-inch circle. Score the top of the circle into eighths. This is to make it easier to cut later.
• Bake in a 350° oven for about 25-30 minute or until a toothpick inserted into the very center (where all of the scoring lines cross) comes out clean. Let cool for about 5 min., then remove from baking sheet. Place on a wire rack and finish cutting the wedges. Serve warm.

CHOCOLATE-PEANUT BUTTER SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine flour, chocolate chips, peanut butter chips, sugar, baking powder, and salt in a bowl. Gently stir in heavy cream using a fork until dough holds together and is not sticky, being careful not to over mix.
• Scoop batter onto a baking sheet using a 1/2-cup scoop.
• Bake in the preheated oven until golden brown, about 15 minutes.

CHOCOLATE CHIP SCONES WITH PEANUT BUTTER GLAZE

Steps:

• for the chocolate chip scones:
• Preheat oven to 425°. Line a baking sheet with parchment paper. In a bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.
• With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in chocolate chips. Make a well in the center and add buttermilk, vanilla and egg. Stir just until combined, taking care to not overmix.
• Transfer dough to a lightly floured work surface and knead 5 or 6 times. Pat into an 8'' circle and cut into 8 wedges. Transfer to prepared baking sheet, about 1-1/2'' apart. Brush each wedge of dough lightly with milk. Then bake until scones are golden brown, 12 to 15 minutes. Let cool on pan for 5 minutes before removing to a wire rack to cool completely.
• for the peanut butter glaze:
• After removing the scones from the oven, prepare the glaze. In a glass measuring cup, whisk together all glaze ingredients until smooth. When the scones are mostly cooled (they can be slightly warm yet), drizzle the peanut butter glaze over the scones. I put this in the microwave for 30 seconds 2 or 3 times to help it smooth out nicely.
• I believe scones are always best the day they are baked. But this recipe does allow for some advance prep. The unbaked dough freezes really well, enabling you to store the unbaked scones in your freezer and bake them up fresh when desired. Just cut the dough into wedges, place them on a tray in the freezer for an hour and then transfer the frozen wedges to a plastic freezer bag. On the day you want to bake them, take them directly from freezer to baking sheet lined with parchment paper (do not thaw first) and brush with milk. You will need to bake the frozen dough a bit longer, adding about 4 or 5 minutes onto the regular baking time.