Chocolate peanut butter scones
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Chocolate peanut butter scones
  Chocolate    Peanut    Butter    Scones  
Last updated 6/12/2012 1:15:47 AM. Recipe ID 45343. Report a problem with this recipe.
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      Title: Chocolate peanut butter scones
 Categories: Chocolate, Breads
      Yield: 8 Servings
 
      2 c  Flour
    1/2 c  Sugar, brown
  2 1/2 ts Baking powder
    1/4 ts Salt
    1/4 c  Butter, sweet; chilled
    3/4 c  Peanut butter, creamy
    1/4 c  Milk
      2    Egg
      2 ts Vanilla
    1/2 c  Peanuts, unsalted; chopped
  1 1/2 oz Chocolate, bittersweet
 
  Approx. Cook Time: 0:17
     Break chocolate into 8 equal pieces. Preheat oven to 375F. 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 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 together 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.
  




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Recipe ID 45343 (Apr 03, 2005)

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