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LOCATION: Recipes >> Breads Scones >> Chocolate Pb

Print this Recipe    Chocolate Pb

CHOCOLATE-STUFFED PEANUT BUTTER SCONES
Yield: 16 servings

2 c flour
1/2 c brown sugar
2 1/2 t baking powder
1/4 t salt
1/4 c butter
3/4 c peanut butter
1/4 c milk
2 egg
2 t vanilla extract
1/2 c peanuts, chopped
1 1/2 oz chocolate

Preheat oven to 375 degrees F. In a large 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 small bowl,
stir together the peanut butter, milk, eggs, and vanilla. Add 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. Useing a floured 2-1/2-inch to 3-inch diameter
crinkled round biscuit cutter, cut out rounds from the dough. Gather
the scraps together and repeat until all the dough is used and
there are 16 rounds. 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 to 19 minutes, or until lightly browned. Remove the baking
sheet to a wire rack and cool for 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. Yield: 8 scones.

VARIATION: Make the dough as above, omitting bittersweet chocolate,
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 the dough into a 9-inch diameter circle on a baking
sheet. With a serrated knife, cut into 8 wedges. Bake for 20 to
22 minutes, or until a cake tester or toothpick inserted into the
center of a scone comes out clean. Cool as above and recut into
wedges, if necessary.

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