Wait?! Didn’t I just make these? Oh no, as the cookbook says, these scones are “cookies masquerading as oatmeal peanut butter chocolate chip scones.” Sneaky scones, it’s ok, I’ll still eat you for breakfast.
I remember ogling at this page for about 10 minutes, when I got this cook book for Christmas this year. Why had I never come across these before? I made numerous other delicious things in between, but I became side tracked and forgot about the peanut butter scones.
I came very close here, with their insanely good banana chocolate chip scones. Which sparked my memory of the aforementioned cook book ogle-ables. Promising gigantic proportion of scone, I had to wait until an opportunity presented itself where I
would gladly would be forced to eat them all. Luckily, that was only a span of 5 days.
Thank goodness for baked-good loving workout friends! After briefly mentioning this recipe revival, I was
told asked to bring them next workout session. There’s oats and peanut butter; they’re totally healthy. Protein and stuff right? Drive home message: I got to make and eat these delicious scones. I suggest you don’t wait 5 months after reading this post to make them and go whip up a batch right now. I mean it.
You should also have some strawberry or raspberry jam close by too. Trust me on this one.
Oatmeal Peanut Butter Chocolate Chip Scones
- 2 cups all-purpose flour
- 1/3 cup firmly packed dark brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup rolled oats
- 3 ounces (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
- 3/4 cup well-shaken buttermilk
- 1 large egg, separated
- 1/2 cup chunky peanut butter (or smooth with 1/4 cup (or less) chopped peanuts mixed in)
- 3/4 cup semi-sweet or milk chocolate chip/chunks
- 2 tablespoons raw sugar (optional)
1. Preheat the oven to 400 degrees F and position the rack in the center. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt and oats.
3. Add the butter and use your fingertips (or a pastry cutter) to rub (or cut) the butter into the flour mixture until the butter is pea-size and the mixture looks like chunky, coarse sand.
4. In a glass measuring cup or small bowl, whisk together the buttermilk and egg yolk until combined.
5. Make a well in the dry ingredients and pour the buttermilk mixture into the center of the well.
6. Add the peanut butter. Using clean, dry, lightly floured hands, gently mix and knead the dough in the bowl until it starts to come together.
7. Knead until just incorporated. Do not overwork the dough.
8. Turn out the dough directly onto the prepared baking sheet and shape it into a disk that is 7 1/2 to 8 inches in diameter and about 1 1/2 inches high.**
9. Beat the egg white slightly, brush the top of the dough with the egg white and sprinkle with the raw sugar, if you wish.
10. Cut the dough into 8-10 wedges — but do not separate the wedges — and bake for 18 to 22 minutes, or until the scones start to brown, rotating the baking sheet halfway through.
11. Alternatively, check for doneness by inserting a toothpick in the center of the scone. If the toothpick comes out clean or with just a few crumbs clinging to it, the scones are done. (Make sure these are fully cooked — an underbaked scone is not nearly as good as a slightly underbaked brownie.)
12. Remove from the oven, let cool for 5 minutes and re-slice and separate the scones.
13. Serve slightly warm or transfer to a wire rack to cool completely. Scones taste best when consumed within 24 hours of baking, but you could store these scones in an airtight container for up to 2 days.
** I rolled my dough into a 1″ thick disc that was about 9 1/2″ across, simply because I wanted to feed more people. I have nothing against scones the size of dinner plates.