Peanut Butter Chocolate Chip Scones
Description
These may not be the classic Engish scones, but you'll love them just the same. They are deliciously good, soft, and tender on the inside. Enjoy them for breakfast, as a snack or as a dessert.
Ingredients
Dry Ingredients:
2 c. all purpose flour, (fluff before scooping and leveling)
1/4 c. corn starch
1/2 c. granulated sugar
3/4 T. baking powder
1/4 t. baking soda
1/4 t. salt
Butter:
1/2 c. cold unsalted butter, cut in pieces
Wet Ingredients:
1/2 c. heavy cream
1/2 c. natural style creamy peanut butter
Chocolate:
1 c. milk chocolate chips
Directions
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Line a baking sheet with parchment paper.
Add the dry ingredients to the bowl of a food processor that is fitted with the blade; pulse to combine. Add the cold butter pieces; pulse about 25-30 times to get the butter incorporated into small bits. The mixture will be sandy.
Add 1/2 c. of heavy cream in a glass measuring cup; add in the peanut butter to make 1 cup.
Add the wet ingredients to the food processor; pulse just until the dough comes together in a lump or lumps.
Turn out into a bowl; fold in the chocolate chips; turn out onto a lightly floured surface; pat into a smooth 7-8 inch disk. Wrap with plastic wrap. Refrigerate for 1 to 1 1/2 hours for optimum rise and flakiness.
Preheat the oven to 400 degrees F.
Use a large, sharp knife to slice the chilled dough into 8 scones; place on the baking sheet, leaving 2 inches between the scones.
Bake for about 15 minutes, until the scones are firm and baked through. Look closely at the cracks in the top of the scones, if they look wet inside, bake a little longer, but don’t over bake. If the scones are browning too quickly, tent loosely with foil.
Tip: If desired, place the scones closer together in a ring shape if you like the sides to cook into each other, pull-apart styl. This makes softer scones.
Let scones cool on a rack for a little bit before serving.
8 scones.