Chocolate Filled Peanut Butter Scones Recipes

EPIC PEANUT BUTTER CHOCOLATE CHIP SCONES

Steps:

• Line a baking sheet with parchment paper.
• Put the dry ingredients in the bowl of a food processor fitted with the blade and pulse to combine.
• Add the pieces of cold butter and pulse about 25-30 times to get the butter really incorporated in small bits. The mixture will be sandy.
• Measure out the heavy cream in a glass measuring cup and then pour in the peanut butter to make 1 cup.
• Add the wet ingredients to the processor and pulse/process just until the dough comes together in a lump or lumps.
• Turn out into a bowl and fold in the chocolate chips, then turn out onto a lightly floured surface and pat into a smooth 7-8 inch disk. Wrap with plastic and refrigerate for an hour to an hour and a half.
• Preheat the oven to 400F
• Slice the chilled dough into 8 scones with a large, sharp knife, and place on the baking sheet, leaving 2 inches between scones. Bake for about 15 minutes until the scones are firm and baked through. Look closely at the cracks in the top of the scone, if they look wet inside, bake a little longer. Don't over bake. Note: you can place the scones closer together in a ring shape if you like the sides to cook into each other, pull-apart style...this makes a softer scone.
• Let cool on a rack for a bit before devouring.

PEANUT BUTTER CHOCOLATE CHIP SCONES WITH PEANUT BUTTER GLAZE

Steps:

• Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
• Scones - In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
• Add the butter, and with a pastry cutter or two forks, cut the butter in. You can use a food processor, but I find not having to wash it is a big time-saver. I smoosh the butter with forks and when it's the size of large marbles, I use my hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.
• In a small bowl, add the egg, 1/3 cup peanut butter, sour cream, vanilla, and whisk to combine until smooth.
• Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don't overmix or scones will be tough. If dough seems very crumbly or isn't coming together, add sour cream, 1 tablespoon at a time, until moist enough to come together.
• Add the chocolate chips and fold to combine.
• Turn dough out onto a Silpat or clean, lightly floured work surface and with lightly floured hands or a spatula, pat dough into an 8-inch round, approximately 2 inches high.
• With a large knife, slice round into 8 equal-sized wedges.
• Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking.
• Bake for about 12 to 15 minutes, or until scones are very lightly golden and cooked through. They set up more as they cool; it's critical not to overbake or scones will be dry. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they're baking in quite a hot oven, watch them closely starting after about 11 minutes to ensure the bottoms aren't getting too browned.
• Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.
• Glaze - In a medium, microwave-safe bowl, add 1/2 cup peanut butter and heat for 30 seconds to soften.
• Add the confections's sugar, 2 tablespoons cream, and whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
• Evenly drizzle the glaze over the scones before serving or frost them like a frosted sugar cookie, which I prefer. If you drizzle the glaze, you'll likely have extra. It will keep airtight in the fridge for up to 1 month; reheat gently in micro before using again. Scones are best fresh, but will keep airtight at room temperature for up to 3 days. I'm comfortable storing glazed items at room temperature, but if you're not, glaze only the scones you plan to consume immediately; I don't recommend refrigerating scones because they'll dry out.

CHOCOLATE FILLED PEANUT BUTTER SCONES

Steps:

• Preheat oven to 375°.
• In large bowl, combine the the flour, brown sugar, baking powder and salt.
• Cut butter into 1/2-inch cubes and drop them over flour mixture.
• With pastry blender or two knives used like scissors, cut butter until resembles coarse crumbs.
• In a small bowl, stir the peanut butter, milk, eggs and vanilla extract.
• Add peanut butter mixture to flour mixture and knead until combined.
• Knead in peanuts and pat dough out into a 1/2-inch thickness on cutting board.
• With a floured 2-1/2 inch to 3 inch diameter crinkled round biscuit cutter, cut rounds from the dough.
• Gather the scraps together and repeat until all dough is used and there are 16 rounds.
• Put 8 rounds on an ungreased baking sheet.
• Top each round with piece of the chocolate and one of the remaining circles of dough.
• Press edges gently to seal.
• Bake 17-19 minutes or until lightly browned.
• Transfer baking sheet to a wire rack and cool 5 minutes.
• With spatula, transfer the scones to the wire rack to cool.