Chocolate Stuffed Peanut Butter Scones (randa Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Flour,
1/2 cup: Lt brown sugar, firmly packed
2 1/2 tsp: Baking powder,
1/4 tsp: Salt,
1/4 cup: Unsalted butter, chilled
3/4 cup: Peanut butter, creamy
1/4 cup: Milk,
2 large: Eggs,
2 tsp: Vanilla,
1/2 cup: Unsalted peanuts, chopped
1 1/2 ounce: Bittersweet chocolate, broken into 8 equal pieces
Directions:
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 (Randys 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.
Source from luhu.jp
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 (Randys 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.
Source from luhu.jp