Recipe - Chocolate-Stuffed Peanut Butter Scones

2 cup Flour
One half cup Light brown sugar
2 One half teaspoon Baking powder
One fourth teaspoon Salt
One fourth cup Sweet butter; chilled
Three fourths cup Creamy peanut butter
One fourth cup Milk
2 Eggs
2 teaspoon Vanilla extract
One half cup Unsalted peanuts; chopped
1 One half ounce Bittersweet chocolate;
broken into pieces

From: Sam.Waring%p12.f91.n382.z1@fidonet.org (Sam Waring)

Date: Sun, 20 Mar 1994 22:20:00 0500

Simply Scones, Leslie Weiner and Barbara Albright

Preheat oven to 375 degrees F. In a large bowl, stir together the flour,
brown sugar, baking powder, and salt. Cut the butter into 1/2inch cubes
and distribute them over the flour mixture. With a pastry blender or two
knives used scissors fashion, cut in the butter until the mixture resembles
coarse crumbs. In a small bowl, stir together the peanut butter, milk,
eggs, and vanilla. Add the peanut butter mixture to the flour mixture and
knead until combined. Knead in the peanuts. Pat the dough out into a
1/2inch thickness on a cutting board. Useing a floured 21/2inch to
3inch diameter crinkled round biscuit cutter, cut out rounds from the
dough. Gather the scraps together and repeat until all the dough is used
and there are 16 rounds. Place 8 of the rounds on an ungreased baking
sheet. Top each round with a piece of the chocolate and one of the
remaining circles of dough. Press the edges gently to seal. Bake for 17 to
19 minutes, or until lightly browned. Remove the baking sheet to a wire
rack and cool for 5 minutes. Using a spatula, transfer the scones to the
wire rack to cool. Serve warm or cool completely and store in an airtight
container. Yield: 8 scones.

VARIATION: Make the dough as above, omitting bittersweet chocolate,
substituting One half cup unsalted whole peanuts for the chopped peanuts and
kneading in Three fourths cup of semisweet chocolate chips at the same time. Pat the
dough into a 9inch diameter circle on a baking sheet. With a serrated
knife, cut into 8 wedges. Bake for 20 to 22 minutes, or until a cake tester
or toothpick inserted into the center of a scone comes out clean. Cool as
above and recut into wedges, if necessary.

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