Peanut Butter Chocolate Chip Scones |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 16 |
|
I love this scones! hope you like them, adapted from baking bites. Ingredients:
2 cups all purpose flour |
1 cup whole wheat flour |
1 tbsp paking powder |
1/2 tsp salt |
1/4 cup sugar |
10 tbsp butter, cold and cut into 10 pieces |
4 tbsp natural peanut butter |
1 1/8 cup milk (1 c + 2 tbsp) |
1 tsp vanilla extract |
1/2 cup mini chocolate chips |
Directions:
1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. 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.
3. 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.
4. 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.
5. Bake for 16-20 minutes at 400F, until light golden brown.
6. Cool on a wire rack. Store in an airtight container if not eating right away.
7. The scones are best within two days of baking.
8. Notes: Make sure not to add too much milk otherwise the dough will be too wet. When mixing the dough in the food processor, stop it periodically to make sure that everything is mixing properly (I found that the dough was gooey on the bottom and crumbly on top if I didn't stick a spatula in there and mix things up).
|
|