PB Chocolate Scones!!

I adapted this recipe from Brown Eyed Baker for Easter brunch last Sunday.

The grocery store was out of small containers of whole milk so I substituted Half N Half (that we keep in the house for our coffee). My dough was pretty sticky, and I think this might be the reason why.

I switched out the kinds of chocolate and added some peanut butter chips… because, who doesn’t love chocolate and peanut butter together!? The next time I make these I think I’m going to chop up some Reese’s Cups!

I also varied (does that word work?) from the original recipe when it was time to add the wet ingredients. The entire original recipe was done in the food processor, but mine isn’t big enough. I’m kind of kicking myself for not buy the bigger/ more expensive food processor. ;| live & learn.

Like I said before my dough was sticky. Kneading it a few times on the counter (dusted w/ flour) helped.

Overall these stayed moist and they’re dense but not too heavy. They also make a great “snack” with a cup of coffee in the afternoon.  Not that I need an excuse to eat extra chocolate throughout the day. 😉

Hubs liked these so much he wouldn’t share with his coworkers. That’s a winning recipe in my book.

Happy Baking!

-Holly

Wanna see the recipe for these PB Chocolate Scones?

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s