Oatmeal Peanut Butter Chocolate Chip Scones

If the words “peanut butter” and “chocolate” are listed in any recipe title, it’s a foregone conclusion that I’m going to make that recipe. Add “oats” to the list, and the recipe skyrockets to the top of my to-do list. I’ve loved scones for a long time, ever since dark chocolate chip scones came into my life, and I’ve enjoyed making different varieties ever since. Of all the recipes I’ve tried, from pumpkin to blueberry to cranberry-orange, I have yet to make a peanut butter version. For an avowed peanut butter lover like me, that’s blasphemous. I’m righting all wrongs with these, though – not only is there peanut butter, but there are chocolate chips and oats. If you enjoy peanut butter-oatmeal chocolate chip cookies, then these scones are right up your alley!

One of the things I love most about scones is the tender quality the crumb has, and the oats in these scones enhances the tenderness, as well as adds a bit of chewiness to the texture. Add to that peanut butter flavor, chunks of peanuts and chocolate chips, and you have one of the most amazing scones to ever grace your plate. If you’re really feeling adventurous, you could slice the scone in half horizontally and make yourself a peanut butter and banana sandwich. I know what I’m having for at least one meal tomorrow!

I don’t really need an excuse to eat cookies for breakfast, but if you’re looking for one, these scones are definitely it! Enjoy!

P.S. If you make the pumpkin doughnut muffins and have some buttermilk left over, this is a perfect way to use it up! πŸ™‚

One year ago:Β Peanut Butter and White Chocolate Rice Krispies Treats
Two years ago: Cheese, Olive and Ham Bread
Three years ago: Lemon Burst Cookies
Four years ago: Brownie Mosaic Cheesecake
Five years ago: Hearty Beef Stew

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Oatmeal Peanut Butter Chocolate Chip Scones

Ingredients:

2 cups all-purpose flour

1 cup traditional rolled oats

1/3 cup dark brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

ΒΌ teaspoon salt

6 tablespoons (3 ounces) cold unsalted butter, cut into small pieces

ΒΎ cup buttermilk

1 egg, separated

Β½ cup chunky peanut butter

1 cup semisweet chocolate chips

Raw sugar, for sprinkling


Directions:

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.


2. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda and salt. Add the butter and use a pastry blender to cut the butter into the flour mixture until the butter is pea-size (alternately, you could use your fingertips to rub the butter into the flour mixture).


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. Using a rubber spatula, very gently fold the mixture together until it starts to come together. Add the chocolate chips and gently knead with your hands (in the bowl) until just incorporated. Be careful not to overmix the dough.


5. Turn the dough out onto the parchment-lined baking sheet and pat it into a round disk about 8 inches in diameter. Whisk the egg white, then brush the top of the dough with the egg white, and sprinkle with the additional sugar.


6. Cut the dough into 8 wedges (do not separate them) and bake for 18 to 22 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean or with just a few crumbs attached. Remove from the oven and let cool for 5 minutes, then re-slice and separate them. Transfer to a wire rack to cool completely, or serve slightly warm. Store in an airtight container at room temperature for up to 2 days.


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(Recipe adapted from Baked Elements)


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