Mimi Hiller 08-10-99 6:07 PM pt (US)
Chocolate-Stuffed Peanut Butter Scones
2 c Flour
1/2 c Light Brown Sugar
2 1/2 ts Baking powder
1/4 ts Salt
1/4 c Sweet Butter -- chilled
3/4 c Peanut butter, creamy
1/4 c Milk
2 Eggs
2 ts Vanilla extract
1/2 c Peanuts, unsalted -- chopped
1 1/2 oz bittersweet chocolate -- broken
Preheat oven to 375 degrees F.
In a large bowl, stir together flour, brown sugar, baking powder, and salt.
Cut butter into 1/2-inch cubes and distribute them over flour mixture.
With a pastry blender or two knives used scissors fashion, cut in butter until mixture resembles coarse crumbs.
In a small bowl, stir together peanut butter, milk, eggs, and vanilla.
Add peanut butter mixture to flour mixture and knead until combined.
Knead in peanuts.
Pat dough out into a 1/2-inch thickness on a cutting board.
Using a floured 2-1/2-inch to 3-inch diameter crinkled round biscuit cutter, cut out rounds from dough.
Gather scraps together and repeat until all dough is used and there are 16 rounds.
Place 8 of rounds on an ungreased baking sheet.
Top each round with a piece of chocolate and one of remaining circles of dough.
Press edges gently to seal.
Bake for 17 to 19 minutes, or until lightly browned.
Remove baking sheet to a wire rack and cool for 5 minutes.
Using a spatula, transfer scones to wire rack to cool.
Serve warm or cool completely and store in an airtight container.
Yield: 8 scones.
VARIATION: Make dough as above, omitting bittersweet chocolate, substituting 1/2 cup unsalted whole peanuts for chopped peanuts and kneading in 3/4 cup of semisweet chocolate chips at same time.
Pat dough into a 9-inch diameter circle on a baking sheet.
With a serrated knife, cut into 8 wedges.
Bake for 20 to 22 minutes, or until a cake tester or toothpick inserted into center of a scone comes out clean.
Source: Simply Scones Leslie Weiner and