Chocolate Peanut Butter Scones

Ingredients

Directions

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 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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.