Chocolate Stuffed Peanut Butter Scones Randa

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 oz bittersweet chocolate, broken into, 8 equal pieces	Advertisements

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.

 

 
Servings: 6

 

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