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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
  
• *******************************************************************************
  
• 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



1. PREHEAT OVEN TO 375°.
   
2. IN A LARGE BOWL, STIR TOGETHER THE FLOUR, BROWN SUGAR, BAKING POWDER AND SALT.
   
3. CUT THE BUTTER. WITH A PASTRY BLENDER OR YOUR FINGERS, UNTIL MIXTURE RESEMBLES COARSE CRUMBS. SET ASIDE.
   
4. IN A BOWL, STIR TOGETHER THE PEANUT BUTTER, MILK, EGGS AND VANILLA MIXING UNTIL COMBINED.
   
5. ADD THE PEANUT BUTTER MIXTURE TO THE FLOUR MIXTURE AND UNTIL COMBINED. ADD THE CHOPPED PEANUTS AND KNEAD IN, UNTIL EVENLY DISTRIBUTED.
   
6. 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.
   
7. 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.
   
8. BAKE FOR 17 TO 19 MINUTES OR UNTIL LIGHTLY BROWNED.
   
9. REMOVE THE BAKING SHEET FROM OVEN AND PLACE ON A WIRE RACK AND COOL 5 MINUTES. REMOVE SCONES ONTO WIRE RACK TO COOL.