Peanut Butter Chocolate Scones

Adapted from Brown Eyed Baker. Makes 12.

 

3oz semi-sweet baking chocolate, chopped

½ cup sugar

¼ cup cocoa powder

2 2/3 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

6 tablespoons unsalted butter, cubed & cold

1 egg

¾ cup Half N Half

4 oz peanut butter chips

4 oz milk chocolate chips

 

1oz semi-sweet baking chocolate

1 ½ tablespoons peanut butter

1. Pre heat oven to 400 degrees F, line a baking sheet w/ parchment paper

2. Combine chopped semi-sweet chocolate, sugar & cocoa powder in a food processor, pulse until finely ground

3. Add flour, baking powder and salt, pulse 6x or until combined

4. Add chilled butter chunks, pulse until mixture looks like sand, transfer mixture to a large bowl

5. In a spate bowl whisk together Half N Half and egg, then pour it over the dry mixture, stir with a wooden spoon until combined

6. Add in PB chips and milk chocolate chips, stir until evenly distributed

7. Turn dough out onto a lightly floured surface and knead 2-3 times

8. Divide into 3 pieces, shape each piece into a 5 inch disc and cut into quarters

9. Transfer quarters to a baking sheet and bake for 15 minutes or until firm

10. Melt 1 oz semi-sweet chocolate & peanut butter together, then drizzle over warm scones

posted 4/24/14

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