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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
Amazing Peanut Butter Chocolate Chip Cookies Recipe
You will fall in love with these amazing Peanut Butter Chocolate Chip Cookies! They are big, chewy, and soft, making for a delightful treat. Loaded with peanut butter and chocolate flavor, these cookies have a wonderfully tender center with beautiful golden brown edges. These peanut butter chocolate chip cookies bring together the best of both worlds: soft and chewy peanut butter cookies studded with chocolate chips
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Double Chocolate Scones Recipe
Double Chocolate Scones - rich and chocolaty, quick to prepare, with a rustic, unpretentious look but smells and tastes absolutely amazing.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 8 servings
1 3/4 cups (220g) all-purpose flour
1/2 cup (60g) unsweetened cocoa powder
1/2 cup (100g) sugar
2 1/2 tsp (10g) baking powder
1/2 tsp (1g) instant coffee
1/2 tsp (2g) salt
6 tbsp (80g) butter, cold and cut into cubes
1 egg
3/4 cup (180g) buttermilk
4 oz (120g) semisweet chocolate chips/chunks
Topping
1 egg, beaten
chocolate chips/chunks
1. Preheat the oven to 400 F (200C). Line a baking sheet with parchment paper.
2. In a large bowl whisk the flour with sugar, cocoa powder,instant coffee, baking powder and salt.
3. Add the butter cubes, and using a pastry cutter or fork cut the butter until the pieces are no bigger than peas.
4. Add chocolate and toss until are coated in flour mixture.
5. Combine egg with buttermilk and add over the flour mixture and stir until just combined.
6. Transfer dough onto a floured surface. Shape into a circle of about 8 inch (20 cm) in diameter, then cut into 8 triangles.
7. Transfer the scones on the baking sheet and brush with egg. Top with more chocolate chips or chunks.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs attached. Transfer to cooling rack to cool slightly. The scones are best served warm. Enjoy.
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MARISA MAKES CHOCOLATE PEANUT BUTTER SCONES
Please join me as I make scones for the second time in my life and I pretend to know what I’m doing.
Peanut Butter Filled Brownie Cookies | Sally's Baking Recipes
Learn how to make peanut butter filled brownie cookies using a double chocolate brownie cookie dough and 2 ingredient peanut butter filling. This video shows the entire process including shaping the dough.
Get the full recipe:
•Ask your recipe question or leave a review over on the recipe page.
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• More of Sally's baking recipes:
Triple Chocolate Scones
Here is what you'll need!
Servings: 8 scones
INGREDIENTS
2/3 cup heavy cream
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1 3/4 cups all purpose flour
1/4 cup Dutch-processed unsweetened cocoa powder
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold unsalted butter, cut into small pieces
2/3 cup dark chocolate chips
For glaze (optional)
1/4 cup cocoa powder
1/2 cup powdered sugar
3 tablespoons milk
PREPARATION
1. Preheat the oven to 375F/190C and place rack in center of oven.
2. In a small bowl whisk together heavy cream, egg, and vanilla extract.
3. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder and salt.
4. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chocolate chips. Add the cream mixture and stir just until the dough comes together (add more cream and/or flour as necessary).
5. Transfer the dough to a lightly floured surface and knead a few times. Shape the dough into a 7-inch round and cut into eight wedges. Place them on the baking sheet.
6. Bake for about 20 minutes or until they are firm around the edges but a bit soft in the center. A toothpick inserted into the center of a scone will come out clean. Cool on a wire rack.
7. Drizzle with glaze (optional).
8. Enjoy!
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Banana Chocolate Scones/ Easy Recipe/ Crispy & Flavoured
Banana Chocolate Scones is an easy dessert recipe with simple ingredients. It is crispy outside and soft inside, and pretty rich in taste with banana and chocolate particles.
Ingredients:
Banana 1 count
Dark chocolate not too much
Cake flour 150 g
Baking powder 4 g
Butter 30 g
Egg yellow 2 counts
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