Sunday, August 19, 2007

Peanut Butter Chocolate Chip Scones

Stolen from Baking Bites

Peanut Butter Chocolate Chip Scones

3 cups all purpose flour

1 tbsp paking powder

1/2 tsp salt

1/4 cup sugar

10 tbsp butter, cold and cut into 10 pieces

4 tbsp peanut butter

1 1/8 cup milk (1 c + 2 tbsp)

1 tsp vanilla extract

1/2 cup mini chocolate chips

Preheat oven to 400F. Line a baking sheet with parchment paper.
In the bowl of a food processor, combine flour, baking powder, salt and sugar. Pulse to combine. Add butter and peanut butter and pulse a few times, until mixture resembles very large, coarse crumbs. Add mini chocolate chips.
Combine milk and vanilla extract. With the motor of the food processor running, pour in milk. Stop when the dough starts to come together into a ball. Try not to fun the food processor any more than necessary.
Divide dough into three or four pieces and pat each piece into a circle on a lightly floured surface. Cut each circle of dough into 4 or 5 pieces, to make 16 triangular scones. Place on prepared baking sheet.
Bake for 16-20 minutes at 400F, until light golden brown.
Cool on a wire rack. Store in an airtight container if not eating right away.
The scones are best within two days of baking made.
Makes 16 scones.


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