Recipe 408 - Peanut Butter Chip Scones

We got some peanut butter chips in a care parcel from a friend who lives in the States. The Wife had been eying the chips for a while, and eventually we decided that they would go well in a scone. I found a recipe, and then tweaked it (of course).  

These turned out really nice. The peanut butter glaze added an extra peanut "oomf" that was realy delicious. These are ones we will definately be having again (when we get more peanut butter chips).

Peanut Butter Chip Scones

from: Sweet Pea's Kitchen

• 2 ¼ cups all-purpose flour
• 1 cup quick oats
• 1/3 cup sugar
• 2 ½ teaspoons baking powder
• 1/2 teaspoons baking soda
• 1/2 teaspoons salt
• 170g (3/4 cup) unsalted butter
• 2 cups peanut butter baking chips (1 pkg - 10oz or 283g)
• 1 cup (approx) plain yogurt

Peanut Butter Glaze:

• 1/2 cup powdered sugar
• 1 tablespoon milk
• 2 tablespoons creamy peanut butter

1. Preheat the oven to 450F. Reduce heat to 425F when the scones go in to bake.
2. Place the flour, oats, sugar, baking powder, baking soda and salt into a bowl and mix.
3. Cut in the butter until it resembles breadcrumbs (yadda yadda yadda).
4. Add in the peanut butter chips and briefly mix until they are distributed.
5. Add in the yogurt SLOWLY and mix until the dough comes together. Do not add more yogurt than necessary. Also, do not overmix the dough.
6. Once the dough has come together, turn out onto a floured surface and knead a few times, then pat into a round about 12" across. Divide into 8 slices.
7. Transfer to a lines or greased baking sheet. Brush the tops with a bit of milk. and place in the oven.
8. Reduce the heat to 425F and hake for 15-20 minutes, until they start to brown.
9. Cool on a rack for a bit before glazing.
10. Mix the icing sugar and peanut butter together. Only add enough milk to make a glaze suitable for drizzling.
11. When the scones have cooled, or when you cannot wait any longer, drizzle with the glaze and serve.

Makes 8 scones.