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chocolate chip scones

Oatmeal Peanut Butter Chocolate Chip Scones

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Oatmeal Peanut Butter Chocolate Chip Scones

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.

Oatmeal Peanut Butter Chocolate Chip Scones

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!

Oatmeal Peanut Butter Chocolate Chip Scones

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.

Oatmeal Peanut Butter Chocolate Chip Scones

Oatmeal Peanut Butter Chocolate Chip Scones

Yield: 8
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes

Great texture from the oatmeal, rich from the peanut butter and chocolate chips.

Ingredients

  • 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

Instructions

  1. Preheat the oven to 400°. Line a wide baking sheet with parchment paper.
  2. 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).
  3. In a small bowl, whisk together the buttermilk and the egg yolk.
  4. Make a well in the flour mixture and pour the buttermilk mixture into the center of the well, then add the peanut butter.
  5. 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).
  6. 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.
  7. 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.
  8. 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.

Notes

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: Calories: 482Total Fat: 25gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 47mgSodium: 494mgCarbohydrates: 59gFiber: 4gSugar: 23gProtein: 11g

Nutrition Values are Approximate

© Adapted slightly from BrownEyedBaker.com
Category: Breads/Muffins

Mini Chocolate Chip Scones

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I always look for a good scone recipe and it’s amazing to me how creative bakers can get with the ingredients. One of my favorites is the previously posted Cinnamon Scones with Orange Glaze, which are reminiscent of the wonderful cinnamon scones at Starbucks’s before they changed recipes.

The photo of these Mini Chocolate Chip Scones at the King Arthur Flour site is so cute, what with the tiny chocolate chips and beautiful glaze.

I adapted these a little, adding almond extract and a combination of mini and regular chocolate chips. They’re fairly easy to throw together as long as you can judge what the dough texture is supposed to be (I add a bit more milk).

Mini Chocolate Chip Scones

The original recipe ends up with 64 tiny scones, but I only managed 36, as they would’ve been way too small for my tastes. If you’re counting them in the photo above, I cut them once again after they were baked.

I do like them small, though, because the glaze complements the texture of the scone. They would have been a little dry had they been any larger.

Mini Chocolate Chip Scones2

These Mini Chocolate Chip Scones get better after being stored a day or so. It seems like the glaze soaks into the scone a little bit and that makes a wonderful texture.

Really good with coffee, of course! Everything’s better with a side of coffee – except citrus fruit. For some reason that doesn’t work. I digress.

The only thing I might change is using all mini chocolate chips instead of the combination, and about a half cup more. That ensures a nice portion of chocolate chips per bite. Yum!

Mini Chocolate Chip Scones3

Mini Chocolate Chip Scones

Mini Chocolate Chip Scones

Yield: 36 mini scones
Prep Time: 30 minutes
Cook Time: 17 minutes
Inactive Time: 30 minutes
Total Time: 1 hour 17 minutes

Adapted slightly from King Arthur Flour. Wonderfully sweet and delicious with coffee in the morning!

Ingredients

  • 2 3/4 C All-purpose flour
  • 1/3 C sugar
  • 3/4 tsp salt
  • 1 tbsp baking powder
  • 1/2 C cold butter, cut into pats
  • 1 1/2 C mini semisweet chocolate chips, (or a combination of mini and large)
  • 2 large eggs
  • 1 tsp almond extract
  • 2/3 C to 1 C half and half or milk
  • Glaze:
  • 3 1/2 C confectioners' sugar
  • 7 tbsp water - enough to make a thin glaze
  • 1 tsp vanilla

Instructions

  1. Whisk together the flour, sugar, salt and baking powder in a large mixing bowl. Add the butter (I chopped the butter a little smaller to start with) and combine until the mixture is unevenly crumbly.  It's OK to have kind of large chunks of butter still in it. Stir in the chocolate chips.
  2. In a separate bowl, whisk together the eggs, almond flavoring and 2/3 C. half and half or milk. Add the egg mixture into the dry ingredients and stir by hand until it's moistened and holds together.  Stir in additional milk or half and half if the dough seems dry - I added a bit more to where it was almost sticky.
  3. Flour a large piece of waxed paper very well and place the dough onto it.  Pat it gently into about an 8" to 8 1/2" square, about 3/4" thick.  
  4. Cut the square into 3" squares, then cut each square into triangles, using a pizza cutter if you have it. Transfer the scones to a parchment-lined or well-greased baking sheet.  They won't expand much, so you can place them fairly closely together.
  5. A tip from King Arthur flour - place the pan of scones in the freezer for 30 minutes before baking.  While they are chilling, preheat the oven to 425 degrees.  Bake the scones for 15 to 17 minutes, or until they're lightly golden brown.  Allow the scones to cool on the pan and when cooled completely, cut them in half once again to form smaller triangles.
  6. Make the glaze by stirring together the glaze ingredients until smooth.  If confectioners' sugar is lumpy, sift before making the glaze.  
  7. Set up a rack over a large piece of waxed paper.  Dip each little scone into the glaze with a fork, making sure the bottom and sides are covered, and place on the rack until the glaze is set.

Notes

Tips and Stuff:

Next time, I would use all mini chocolate chips (about 1 1/2 Cups).

Also next time, I'll place the scones in the freezer before baking, but not while on the cookie sheet.  I think the scones would bake better without putting a very cold pan into the hot oven.

I needed a little more water for the glaze - about 2 tbsp. more, but you can judge when you make them.

Nutrition Information:
Yield: 36 Serving Size: 1 scone
Amount Per Serving: Calories: 163Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 122mgCarbohydrates: 27gFiber: 1gSugar: 18gProtein: 2g

Nutrition Values are Approximate

© sblades
Category: Breads/Muffins