March 4, 2013

Oatmeal Peanut Butter Chocolate Chip Scones

Whew, that is a mouthful. And these are a mouthful. A delicious mouthful of peanut butter and chocolate with enough oats to pretend they hold some nutritional value.

And this description is coming from the person who made these with a wicked cold that destroyed her sense of smell and diminished her taste buds. I could still taste the chocolate and hints of peanut butter. I can definitely vouch for the texture on these since that's been a focus without a sense of smell. I am positive I will make these scones from Brown-Eyed Baker again once this cold is completely gone because I'm certain they're going to top my list of breakfast foods!

Oatmeal Peanut Butter Chocolate Chip Scones
2 cups flour
1 cup traditional rolled oats
1/3 cup dark brown sugar
1 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
6 Tbsp. cold butter, cut into small pieces
3/4 cup buttermilk
1 egg, separated
1/2 cup creamy peanut butter
1 cup semisweet chocolate chips
Vanilla-infused sugar, for sprinkling

Preheat oven to 400°F. Line a baking sheet with a Silipat and set aside.

In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda and salt. Add the butter, and use a pastry blender to cut the butter into the flour mixture until the butter is pea-size.

In a small bowl, whisk together the buttermilk and the egg yolk. Make a well in the flour mixture, and pour the buttermilk mixture into the center of the well and then add the peanut butter. Using a rubber spatula, very gently fold the mixture together until it starts to come together. Add the chocolate chips, and gently knead with your hands (in the bowl) until just incorporated. Be careful not to overmix the dough.

Turn the dough out onto the parchment-lined baking sheet, and pat it into a round disk about 8 inches in diameter. Whisk the egg white, then brush the top of the dough with the egg white and sprinkle with the additional sugar.

Cut the dough into 8 wedges (do not separate them), and bake for 18 to 22 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean or with just a few crumbs attached. Remove from the oven, and let cool for 5 minutes, then re-slice and separate them. Serve warm for best flavor. Store in an airtight container at room temperature for up to 2 days. Makes 8 scones. (We demolished these among the 3 of us in slightly more than 24 hours. It's a good thing we have a 17-month-old child to include to make it sound like we have a bit more self-control.)

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