Oatmeal Chocolate Chip Peanut Butter Scones Recipe
I’m so excited to share today’s video with you all because it corresponds with my most read blog post of all time! If you’ve been reading mlovesm.com for awhile, you might remember these Oatmeal Peanut Butter Chocolate Chip Scones. I featured them in 2013 and since then it’s been a recipe that’s been featured and pined hundreds of thousands of times. CRAZY! But, I mean, it’s obvious why right?! Oatmeal. Peanut Butter.Chocolate Chip. Scones!! What’s better than that?! Nothing, right?
Here's the recipe if you want to make them yourself. I hope you love them as much as we do!
Oatmeal Chocolate Chip Peanut Butter Scones adapted from Baked Elements
makes 8 scones
INGREDIENTS
2 cups all-purpose flour
1/2 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 (I had creamy so I added some chopped peanuts as well)
3/4 cup semisweet or milk chocolate chips
2 Tablespoons raw sugar (optional)
DIRECTIONS
Preheat the oven to 400 degrees. and position the rack in the center. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt and oats. 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.
In a small bowl, whisk together the buttermilk and egg yolk until combined.
Make a well in the dry ingredients and pour the buttermilk mixture into the center of the well. Add the peanut butter. Gently mix and knead the dough in the bowl until it starts to come together. Add the chocolate chips and knead until just incorporated. It’s important to not overwork the dough.
Turn the dough out directly onto the prepared baking pan and shape it into a disk 7 1/2 to 8 inches in diameter and about 1 1/2 inches high. Beat the egg white slightly, brush the top of the dough with the egg white, and sprinkle with the raw sugar, if you wish.
Cut the dough into 8 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. You can also check for doneness by inserting a toothpick into the center of the scones. The toothpick should come out clean or with just a few crumbs. Make sure the scones are fully cooked!
Remove from the oven, let cool for 5 minutes and re-slice and separate the scones. 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 them in an air-tight container for up to 2 days.
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Tender and Rich Chocolate Chip Scones
These tender and buttery chocolate chip scones are simple to make in just over half an hour! My recipe includes an optional sweet vanilla glaze for a bakery-style look.
Recipe:
Ingredients
2 cups all-purpose flour (250g)
¼ cup light brown sugar, firmly packed (50g)
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, very cold and cut into cubes (113g)
½ cup heavy cream (118ml)
½ teaspoon vanilla extract
½ cup mini chocolate chips (85g)
Vanilla Glaze (optional)
1 cup powdered sugar (125g)
2-4 Tablespoons milk
¼ teaspoon vanilla extract
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Baking sheet (Affiliate Link):
Food processor (Affiliate Link):
Instructions
00:00 Introduction
Preheat oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
00:28 In the basin of a food processor, combine flour, brown sugar, baking powder and salt. Cover with lid and pulse to combine.
01:00 Scatter cold butter pieces over the flour mixture and pulse again until butter pieces are mostly combined but some discernible pieces (no larger than pea-sized) remain.
02:05 Combine heavy cream and vanilla extract in a measuring cup and whisk together. Pour evenly over flour/butter mixture.
02:25 Pulse again until the mixture is mostly combined and beginning to cling together.
03:00 Transfer to a clean, lightly floured surface and sprinkle chocolate chips overtop. Use your hands to gently work the dough together, distributing the chocolate chips as you go, until you have a disc. Fold dough over itself, turn 90 degrees and fold again. Repeat this 4 more times.
04:28 Form dough into 2 separate 4” (10cm) discs (for mini scones) or one 6” (15cm) discs (for regular scones).
04:49 Using a sharp knife, cut each disc into 8 wedges, pressing straight down with each cut (don’t saw).
05:13 Transfer scones to prepared baking sheet, spacing 1” apart. Transfer to preheated oven and bake for 13-14 minutes, until cooked through.
06:18 Allow scones to cool on baking sheet. Once cooled, top with vanilla glaze, if desired.
Vanilla Glaze
Whisk together powdered sugar, 2 Tablespoons milk, and vanilla extract. Add more milk as needed until glaze is smooth and drizzles off the whisk.
Dip the tops of cooled scones in glaze or drizzle with glaze. Allow glaze to set before serving.
Notes
Food Processor
If you don’t have a food processor you can make the scones by whisking together the flour, sugar, baking powder and salt. Cut the butter into the dry ingredients with either a pastry cutter, box grater, or pair of knives. Whisk together heavy cream and vanilla and pour over and stir until well-combined. The dough will be very dry but will come together with some effort. If absolutely necessary you can add a bit more cream, a splash at a time.
Storing
Store in an airtight container at room temperature for up to 2 days.
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Part 1: Cranberry Studded Peanut Butter Scones Recipe featuring Wholesome! Organic Sucanat
(Part 1 of 2) Learn how to make crunchy cranberry studded peanut butter scones with Veg TV's Marie Oser. Using Wholesome! Organic Sucanat, make this healthy treat with your kids! They will have so much fun kneading the dough. Get the full recipe here:
Part 2: Cranberry Studded Peanut Butter Scones Recipe featuring Wholesome! Organic Sucanat
(Part 2 of 2) Learn how to make crunchy cranberry studded peanut butter scones with Veg TV's Marie Oser. Using Wholesome! Organic Sucanat, make this healthy treat with your kids! They will have so much fun kneading the dough. Get the full recipe here:
Chocolate Scones | Decadent Recipes
In this video you can learn how to make this rich and decadent chocolate scone recipe. All the chocolate lovers out there are going to love this as this is a TRIPLE CHOCOLATE RECIPE!!!
FULL RECIPE:
Ingredients:
1 2/3 cups All purpose flour
1/3 cup unsweetened cocoa powder
1/2 cup granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup unsalted butter (grated)
1/2 cup heavy cream
1 egg
1 1/2 tsp vanilla extract
6 ounces of semi-sweet chocolate
GLAZE:
1 cup powdered sugar
1 tsp vanilla extract
1-2 TBSP milk or water
Directions:
1. Preheat oven to 400F
2. In a large bowl, whisk together flour, cocoa, sugar, baking powder, cinnamon, and salt. Add grated cold butter until well blended.
3. In a smaller bowl, combine cream, egg, and vanilla together. Add to the flour mixture and mix until just combined.
4. Incorporate the chocolate into the mixture.
5. Place dough onto well floured surface and press into 8 in. disk. Then divide into 8 equal pieces.
6. Bake for 20-25 min or until completely cooked through. Once done, allow scones to cool on wire rack while making the glaze.
7. Whisk together powdered sugar, vanilla and milk until smooth, dunk the scones into glaze and coat completely.
8. Set coated scones onto wire rack and allow excess to drip onto baking sheet underneath.
9. Once the glaze sets, ENJOY!
Recipe courtesy to :
Music from : NICOLAI HEIDLAS Happy Chances
No-bake Chocolate Peanut Butter Pots de Crème
These Chocolate Peanut Butter Pots de Crème are an elegant no-bake dessert you can prepare for your loved ones, especially during the summer. Creamy, rich and decadent, a perfect marriage between chocolate and peanut butter served into individual portions.
#chocolatepotsdecreme #potsducreme #chocolatepeanutbutter
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 4-5 4oz (120ml) servings
1 cup (240ml) whipping cream
2 tbsp (30g) creamy peanut butter
1/2 tsp (2g) salt
2 tbsp (30g) sugar
1/2 cup (90g) semisweet chocolate chips
1/3 cup (60g) milk chocolate
Peanut Butter Whipped Cream
1/2 cup (120g) whipping cream
1 tbsp (15g) creamy peanut butter
1 tbsp (8g) powdered sugar
For decorating
Chocolate Coated Peanuts, crushed
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