CHOCOLATE STUFFED PEANUT BUTTER SCONES
I JUST LOVE SCONES AND WHEN I FOUND THIS ONE ON BEST WEB RECIPES, I JUST KNEW I HAD TO HAVE IT.
List of Ingredients
- 2 CUPS FLOUR
- 1/2 CUP LITE BROWN SUGAR, FIRMLY PACKED
- 2 1/2 TEASPOONS BAKING POWDER
- 1/4 TEASPOON SALT
- 1/4 CUP SWEET COLD BUTTER
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- 1/4 CUP PEANUT BUTTER, CREAMY
- 1/4 CUP MILK
- 2 LARGE EGGS
- 2 TEASPOONS VANILLA
- 1/2 CUP CHOPPED UNSALTED PEANUTS
- 1 1/2 OUNCES BITTERSWEET CHOCOLATE CUT UP INTO 8 EQUAL PIECES
Instructions
- PREHEAT OVEN TO 375°.
- IN A LARGE BOWL, STIR TOGETHER THE FLOUR, BROWN SUGAR, BAKING POWDER AND SALT.
- CUT THE BUTTER. WITH A PASTRY BLENDER OR YOUR FINGERS, UNTIL MIXTURE RESEMBLES COARSE CRUMBS. SET ASIDE.
- IN A BOWL, STIR TOGETHER THE PEANUT BUTTER, MILK, EGGS AND VANILLA MIXING UNTIL COMBINED.
- ADD THE PEANUT BUTTER MIXTURE TO THE FLOUR MIXTURE AND UNTIL COMBINED. ADD THE CHOPPED PEANUTS AND KNEAD IN, UNTIL EVENLY DISTRIBUTED.
- REMOVE THE DOUGH FROM THE BOWL TO A CUTTING BOARD. USING A FLOURED 2 1/2 TO 3" BISCUIT CUTTER, CUT OUT CIRCLES . GATHER THE SCRAPS AND REPEAT UNTIL ALL THE DOUGH IS USED AND THERE ARE 16 ROUNDS.
- PLACE 8 CIRCLES ON AN UNGREASED BAKING SHEET. TOP EACH ROUND WITH A PIECE OF CUT CHOCOLATE. PLACE THE REMAINING CIRCLES. PRESS THE EDGES GENTLY TO SEAL.
- BAKE FOR 17 TO 19 MINUTES OR UNTIL LIGHTLY BROWNED.
- REMOVE THE BAKING SHEET FROM OVEN AND PLACE ON A WIRE RACK AND COOL 5 MINUTES. REMOVE SCONES ONTO WIRE RACK TO COOL.
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