Chocolate-Stuffed Peanut Butter Scones
Submitted by jenalynn
Chocolate-stuffed peanut butter scones with chopped peanuts and brown sugar, baked into golden filled rounds with a molten chocolate center. A bakery-style breakfast or dessert treat.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
35 minScones with a secret. Two rounds of peanut butter dough sandwich a piece of semisweet chocolate, then bake into golden, slightly puffed pillows with a soft chocolate pocket waiting at the center. Cut into one warm and the chocolate spills out like a molten lava cake.
Cold butter cut into the flour is the foundation. Those little pebbles of butter melt during baking and create steam pockets that give the scones their tender, flaky-yet-cakey crumb. Soft or melted butter gives you dense scones, full stop.
The peanut butter is doing structural work along with adding flavor. Its fat replaces some of what would normally be heavy cream or buttermilk in a traditional scone, while its protein helps the dough hold together around the chocolate during baking.
Knead just until combined and no more. Overworking develops gluten and turns these tender pastries tough and bread-like.
Pro Tips
Use creamy peanut butter, not natural-style. The natural kind separates and leaves oil pooled on top of the scone.
Chop the chocolate into roughly equal squares slightly smaller than the scone rounds. Pieces too big push through the edges as they bake.
Seal the edges firmly with a fingertip press, then crimp with a fork if you want extra insurance against chocolate leaks.
Bake on parchment paper if possible. Even a tiny bit of chocolate leak welds itself to a bare baking sheet.
Variations
Drizzle the cooled scones with a quick chocolate or peanut butter glaze for a more dessert-leaning version.
Use chopped Reese’s peanut butter cups in place of plain chocolate for a more candy-bar feel.
Swap peanut butter for almond butter or hazelnut spread for a nutty twist.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
In a large bowl, stir together the flour, brown sugar, baking powder, and salt.
Cut the butter into ½-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, milk, eggs, and vanilla.
Add the peanut butter mixture to the flour mixture and knead until combined.
Knead in the peanuts.
Pat the dough out into a ½-inch thickness on a cutting board.
Useing a floured 2½ inch to 3-inch 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 rounds.
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 to 19 minutes, or until lightly browned.
Remove the baking sheet to a wire rack and cool for 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.
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