I was very excited to get the third Baked book, as I've been baking from the first two for years. As we were headed for the cottage for the long weekend, I quickly baked the oatmeal peanut butter chocolate scones for breakfast, and to bring along with us on the car trip.
I like to bake scones because they take no time at all, and no advanced prep. Butter, buttermilk and egg straight out of the fridge, one bowl, minimal handling, and no standing mixer to wake up the sleeping husband.
In this recipe, the flour, dark brown sugar, salt, baking powder and baking soda are mixed together, then the butter gets cut in. You make a well in the middle of the dry ingredients, and pour in buttermilk, an egg yolk and peanut butter. The mixture gets lightly combined, then chocolate chips get folded in. I also added chopped peanuts, because the Baked guys recommended chunky peanut butter for texture, and I didn't have any. So I used about 1/3 cup of chopped peanuts, and 2/3 cups of mini chocolates chips.
The resulting dough is then turned out on a baking sheet lined with parchment paper and quickly shaped into a circle, and brushed with egg white, and sprinkled with raw sugar. The scones are cut before baking, and after they come out of the oven, so their edges are nice and soft.
1/8 of this recipe make for a filling breakfast, and I would totally serve mini versions of these to my girls for breakfast, with a glass of milk and a banana. Yum!
I really enjoyed making, and eating these! I'm sure it's not the last time this recipe gets used!
I baked these, mainly because I wanted to eat them, but also as part of Baked Sunday Mornings' quest to bake all the recipes in all three BAKED cookbooks. For the recipe, and to see how the other members of this group liked this recipe, click on through to the Baked Sunday Mornings website! And feel free to buy the book and join us! We bake out of Explorations every second Sunday.