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How To make Chocolate Stuffed Peanut Butter Scones
2 c Flour
1/2 c Sugar, brown, light
2 1/2 t Baking powder
1/4 t Salt
1/4 c Butter, sweet; chilled
3/4 c Peanut butter, creamy
1/4 c Milk
2 Egg
2 t Vanilla extract
1/2 c Peanuts, unsalted; chopped
1 1/2 oz Chocolate, bittersweet; brok
Preheat oven to 375 degrees F. In a large bowl, stir together the flour, brown sugar, baking powder, and salt. Cut the butter into 1/2-inch 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 1/2-inch thickness on a cutting board. Useing a floured 2-1/2-inch to 3-inch 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 1/2 cup unsalted whole peanuts for the chopped peanuts and kneading in 3/4 cup of semisweet chocolate chips at the same time. Pat the dough into a 9-inch 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.
How To make Chocolate Stuffed Peanut Butter Scones's Videos
How to bake the PERFECT scone | Paul Hollywood's Easy Bakes
For Paul's first Easy Bakes video, he's baking Scones! See below for the full list of ingredients. Happy baking!
500g Strong white flour
50g Unsalted butter
80g Caster Sugar
5tsp Baking Powder
2 medium eggs
250ml Whole Milk
#PaulHollywood #EasyBakes #Scones
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How To Make Chocolate Scones Recipe / Easy Chocolate Biscuits Recipe
I'll show you how to make delicious chocolate scones. This chocolate biscuit recipe uses heavy whipping cream and butter. Rich and delicious is the word. Add in semi-sweet chocolate and you have a yummy heavenly biscuit ! I'm using Hershey's chocolate chips in this recipe.
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Made-from-scratch Coconut - Chocolate Chip Scones by Cooking with Manuela
All you love about scones. Buttery and crumbly. Perfectly dense and a bit cakey on the inside. Every bite exploding with satisfying chocolate chips and naturally sweet shredded coconut. And that's not all. Almond slices and sugar sprinkles are the added bonus on top.
Read more about this recipe here:
Snoop Dogg's peanut butter chocolate chip cookie recipe l GMA Digital
Snoop Dogg shared one of his unique cookie recipes with us from his cookbook, From Crook to Cook.
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#GMA #ChristmasCookies #SnoopDogg #Cookies #Recipes #FromCooktoCook #25DaysofCookies
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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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
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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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