Farmersgirl Kitchen

Peanut Butter and Chocolate Scones

Bread | August 3, 2015 | By

I spent Sunday afternoon in the kitchen.  That’s not unusual, but I hadn’t been able to use my oven for a couple of weeks due to the installation of a wooden floor.  Regular readers will know that I’ve been having a bit of a time of it over the last 18 months or so, with dry rot treatment and rebuilding half our farm house.  We are on the home stretch now and the kitchen floor is the final major disruption.

Anyway, back to the baking, I wanted to make something relatively quick and easy but also satisfying, so scones were what came to mind.  I’m always looking to fit in my kitchen exploits with one or other of the linky challenges run on other food blogs. I haven’t entered We Should Cocoa for far too long and for August,  Choclette at Tin and Thyme has given us free rein with an ‘Anything Goes’ theme, so throw in a bit of chocolate and voila!

Peanut Butter and Chocolate Scones
Makes 12-16 scones depending on how you cut them

400g spelt or wholemeal flour
100g oatbran (if you don’t have any, then substitute flour)
4 level tsp baking powder
100g soft butter
3 tbsp crunchy peanut butter
50g soft brown sugar
100g dark chocolate chips
2 eggs, beaten
milk
2 tbsp dark chocolate spread

  1. Heat the oven to 200C
  2. Place the flour, oatbran and baking powder in a large bowl and mix together
  3. Rub in the butter and peanut butter until you have fine breadcrumbs. Stir in the chocolate chips.
  4. Stir in the eggs and enough milk to make a soft dough, reserving a little milk  to glaze.
  5. Add the chocolate spread in teaspoonfuls and swirl through the dough with a knife, do not overwork or your scones will be tough.
  6. Line a baking tray with parchment paper.
  7. Press the dough onto the tray in a rough circle about 1.25cm thick, mark lightly into wedges with a knife.  Brush with milk.
  8. Bake for 15-20 minutes until golden brown, leave to cool slightly then slide onto a cooling tray.

And the result…a huge success. The scones are so full of good things, they are not too sweet with just enough of a crunch of peanuts and swirls of chocolate to make them a great alternative to richer cakes.

Why not link up your chocolate recipe to We Should Cocoa?

Comments

  1. Leave a Reply

    Baking Addict
    August 4, 2015

    You had me at peanut butter. Love peanut butter and chocolate and these look so tempting.

  2. Leave a Reply

    Karen S Booth
    August 6, 2015

    I am a peanut butter hater, although I love it in savoury things Janice! Weird eh? I think I had an overdose of it when I lived in the USA, but your scones DO look scrumptious though! Maybe I could be swayed! Karen

  3. Leave a Reply

    Heidi Roberts
    August 6, 2015

    Chocolate and peanut butter go so well together anything you make with them will be amazing

  4. Leave a Reply

    belleau kitchen
    August 7, 2015

    I love love love a big cake scone… The Viking calls this 'big scone' and makes me make them for him because he feels these are like one scone, so not as bad as four or five regular scones… bless. Yours looks gorgeous. Adore the chocolate peanut butter combo of course!

  5. Leave a Reply

    Choclette Blogger
    August 8, 2015

    I'm so glad your dry rot adventures are nearly over Janice as I'm very sure you are too. Love, love , love the idea of peanut butter in scones – the chocolate goes without saying of course.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

CommentLuv badge

%d bloggers like this: