Chocolate stuffed peanut butter scones
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Chocolate stuffed peanut butter scones
  Chocolate    Peanut    Butter    Scones  
Last updated 6/12/2012 1:15:59 AM. Recipe ID 45612. Report a problem with this recipe.
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      Title: Chocolate stuffed peanut butter scones
 Categories: Breads, Chocolate, Desserts
      Yield: 6 Servings
      2 c  Flour
    1/2 c  Lt brown sugar, firmly
  2 1/2 ts Baking powder
    1/4 ts Salt
    1/4 c  Unsalted butter, chilled
    3/4 c  Peanut butter, creamy
    1/4 c  Milk
      2 lg Eggs
      2 ts Vanilla
    1/2 c  Unsalted peanuts, chopped
  1 1/2 oz Bittersweet chocolate,
           -broken into 8 equal pieces
  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

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Recipe ID 45612 (Apr 03, 2005)

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