Free Recipe Chocolate Stuffed Peanut Butter Scones

Recipe Type: B Recipes

Recipe Preparation: bake

Cooking Ingredients for Chocolate Stuffed Peanut Butter Scones Recipe

2 c Flour
1/2 c Lt brown sugar, firmly
-packed
2-1/2 ts Baking powder
1/4 ts Salt
1/4 c Unsalted butter, chilled
3/4 c Peanut butter, creamy
1/4 c Milk
2 lg Eggs
2 ts Vanilla
1/2 c Unsalted peanuts, chopped
1-1/2 oz Bittersweet chocolate,
-broken into 8 equal pieces

Chocolate Stuffed Peanut Butter Scones Preparation

Preheat oven to 375 degrees. In a lg bowl, stir together the flour, brown sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a sm bowl, stir together the peanut butter mixture to the flour mixture and knead until combined. Knead in the peanuts. Pat the dough out into a 1/2-inch thickness on a cutting board. Using a floured 2-1/2 in. to 3-in. diameter crinkled round biscuit cutter, cut out rounds from the dough. Gather the scraps togvether and repeat until all the dough is used and there are 16 round. Place 8 of the rounds on an 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. Bake for 17-19 minutes, or until lightly browned. Remove the baking sheet to a wire rack and cool 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container. VARIATION (Randy”s Preference): Make the dough as above, omitting bittersweet chocolate, substituting 1/2 c unsalted peanuts for the chopped peanuts and kneading in 3/4 c semisweet chocolate chips at the same time. Put the dough into a 9-inch diameter circle on a baking sheet. With a serrated knife, cut into 8 wedges. Bake 20-22 minutes, or until a cake tested or toothpick inserted into the center of a scone comes out clean. Cool as above and recut into wedges, if necessary. From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 6

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