The June choice for the Avid Baker’s Challenger is Oatmeal Peanut Butter Chocolate Chip Scones. The photo on the Brown Eyed Baker’s website looks so good, I could just imagine what they tasted like.
The oatmeal gives these scones a wonderful texture, and the light peanut butter flavor is terrific. Add chocolate chips to the mix and you have some very, very tasty scones!
You need a light hand mixing these so they won’t be tough. I used my fingertips to blend the butter into the flour and, after the chocolate chips were added, I dug in with both hands and squished the dough together – it blended easier that way. Just be gentle.
If you search for scones on my site, you’ll find that I have quite a thing for them. My delicious Cinnamon Scones also have oatmeal in them and I just love that chewiness it brings to them.
Since they’re rather rich, next time instead of making a 9″ circle and cutting them into 8 scones, I’ll make two 5-ish” circles and make them more like mini scones.
Eating one of the big ones is quite a substantial breakfast. Of course that didn’t stop me from eating the whole scone, washing it down with coffee, and licking my fingers. It’s like having a big ole’ oatmeal peanut butter chocolate chip cookie for breakfast!
These Oatmeal Peanut Butter Chocolate Chip Scones are easy to throw together and so worth making. I’m planning on freezing a few of them and seeing how well they thaw. I’ll update you on that later.
- 2 C all-purpose flour
- 1 C old-fashioned oats
- 1/3 C dark brown sugar
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 6 tbsp cold butter, cut into small pieces
- 3/4 C buttermilk
- 1 egg separated
- 1/2 C peanut butter
- 1 C semisweet chocolate chips
- Sparkling or large grained sugar for sprinkling on top
- Preheat the oven to 400°. Line a wide baking sheet with parchment paper.
- In a large bowl, whisk together flour, oats, brown sugar, granulated sugar, baking powder, baking soda and salt. Add the very cold butter and cut or rub the butter into the flour mixture until blended and pea sized (easiest to use your fingers, but do it quickly so the butter doesn't melt).
- In a small bowl, whisk together the buttermilk and the egg yolk.
- Make a well in the flour mixture and pour the buttermilk mixture into the center of the well, then add the peanut butter.
- Gently fold the ingredients together with a rubber spoon, very gently until it starts coming together. Then add the chocolate chips and gently knead with your hands until chips are incorporated. (Do not over mix the dough - you don't want tough scones).
- Turn the dough out onto the parchment paper-lined baking sheet and pat it gently into about a 9" circle. Whisk the egg white, then brush it all over the top of the dough. Sprinkle generously with the sugar.
- Cut the dough into 8 wedges (do not separate them) and bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out with just a few crumbs.
- Remove from the oven and let sit on the baking sheet for 5 minutes, then recut the scones and separate. Cool on a rack. Store in an air tight container for up to 3 days or, after they're completely cooled, freeze.
Tips and Stuff:
These were rather large and rich, so next time I would make two 4 to 5" circles and cut them smaller (and bake them for a few minutes less).
The changes I made from the original recipe: I added a tablespoon of granulated sugar for a little more sweetness; I used salted butter; I used smooth peanut butter (hers called for chunky).
Don't overwork the dough - you don't want tough scones. These are a little softer than usual for scones, but it works!
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g