These Chocolate Stuffed Peanut Butter Scones are the ultimate indulgent treat for breakfast or an afternoon snack. The dough is tender and flaky, infused with the comforting warmth of peanut butter and a touch of brown sugar. Each scone is stuffed with a piece of bittersweet chocolate that melts into a gooey center during baking. The combination of crunchy chopped peanuts and smooth chocolate creates a delightful contrast in texture. Perfect for sharing with friends or enjoying with a hot cup of coffee, these scones bring a homemade, Southern-style charm to your table. They are surprisingly easy to make with pantry staples, making them a favorite for weekend baking.
Chocolate Stuffed Peanut Butter Scones (Randa
Description
These Chocolate Stuffed Peanut Butter Scones are the ultimate indulgent treat for breakfast or an afternoon snack. The dough is tender and flaky, infused with the comforting warmth of peanut butter and a touch of brown sugar. Each scone is stuffed with a piece of bittersweet chocolate that melts into a gooey center during baking. The combination of crunchy chopped peanuts and smooth chocolate creates a delightful contrast in texture. Perfect for sharing with friends or enjoying with a hot cup of coffee, these scones bring a homemade, Southern-style charm to your table. They are surprisingly easy to make with pantry staples, making them a favorite for weekend baking.Ingredients
Directions
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Preheat oven to 375&# 194;°F (190ðC).
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In a large bowl, whisk together 2 cups flour, 1/2 cup firmly packed light brown sugar, 2 1/2 tsp baking powder, and 1/4 tsp salt.
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Cut 1/4 cup chilled unsalted butter into 1/2-inch cubes and distribute over the flour mixture.
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Use a pastry blender or two knives to cut the butter into the flour until the mixture resembles coarse crumbs.
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In a small bowl, stir together 3/4 cup creamy peanut butter, 1/4 cup milk, 2 large eggs, and 2 tsp vanilla until smooth.
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Pour the peanut butter mixture into the flour mixture and gently mix until just combined.
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Gently knead in 1/2 cup chopped unsalted peanuts.
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Turn the dough out onto a lightly floured surface and pat into a 1/2-inch thick rectangle.
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Using a 2 1/2 to 3-inch round cutter, cut out 16 rounds from the dough.
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Gather scraps and re-roll to cut additional rounds if needed to ensure you have 16.
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Place 8 rounds on an ungreased baking sheet.
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Top each round with a piece of broken bittersweet chocolate (from 1 1/2 oz total).
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Top with the remaining 8 rounds of dough to cover the chocolate.
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Press the edges gently to seal the scones.
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Bake for 17-19 minutes, or until lightly browned and a toothpick inserted into the center comes out clean.
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Remove from oven and let cool on the baking sheet for 5 minutes.
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Transfer scones to a wire rack to cool completely or serve warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 550.8kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 22.2mg1%
- Total Carbohydrate 120.6g41%
- Dietary Fiber 3.2g13%
- Sugars 29.8g
- Protein 12.0g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
