Oatmeal Peanut Butter Chocolate Chip Scones

Clearly I am on a scone kick lately. Do you remember how I told you that until recently I had never made scones? That's long over now. I'm a scone-making fiend. I've also been a bit of a cookbook-buying fiend lately. Martha, Matt & Renato have all started taking up more permanent real estate in our kitchen. Forgive me, hubs.

This recipe comes courtesy of Matt & Renato's book Baked Elements, and if we're being completely honest here, it's kind of the reason I bought the book. No, really--I needed this recipe. We haven't discussed my severe peanut butter/chocolate addiction yet, but it's a little out of control. I would move mountains to get to some peanut butter chocolate cups. So obviously, a breakfast food that combines my very favorite things had to become my new obsession. I mean, you can eat scones all. the. time. and with marginal guilt! It's a dream come true.



I love you. I hope you're not allergic to peanut butter.

Oatmeal Peanut Butter Chocolate Chip Scones

From Baked Elements 
Makes 8 scones 

Ingredients
   2 cups all-purpose flour
   1/3 cup firmly packed dark brown sugar
   1 teaspoon baking soda
   1 teaspoon baking powder
   1/4 teaspoon salt
   1 cup rolled oats
   3 ounces (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
   3/4 cup well-shaken buttermilk
   1 large egg, separated
   1/2 cup chunky peanut butter
   6 ounces (about 1 cup) semisweet or milk chocolate chips
   2 tablespoons raw sugar (optional)

Directions

1. Preheat the oven to 400 degrees F and position the rack in the center. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt and oats. Add the butter and use your fingertips (or a pastry cutter) to rub (or cut) the butter into the flour mixture until the butter is pea-size and the mixture looks like chunky, coarse sand.
3. In a glass measuring cup or small bowl, whisk together the buttermilk and egg yolk until combined.
4. Make a well in the dry ingredients and pour the buttermilk mixture into the center of the well. Add the peanut butter. Using clean, dry, lightly floured hands, gently mix and knead the dough in the bowl until it starts to come together. Knead until just incorporated. Add the chocolate chips and knead until just incorporated. Do not overwork the dough.
5. Turn out the dough directly onto the prepared baking sheet and shape it into a disk that is 7 1/2 to 8 inches in diameter and about 1 1/2 inches high. Beat the egg white slightly, brush the top of the dough with the egg white and sprinkle with the raw sugar, if you wish.
6. Cut the dough into 8 wedges—but do not separate the wedges—and bake for 18 to 22 minutes, or until the scones start to brown, rotating the baking sheet halfway through. Alternatively, check for doneness by inserting a toothpick in the center of the scone. If the toothpick comes out clean or with just a few crumbs clinging to it, the scones are done. (Make sure these are fully cooked — an underbaked scone is not nearly as good as a slightly underbaked brownie.) Remove from the oven, let cool for 5 minutes and re-slice and separate the scones.
7. Serve slightly warm or transfer to a wire rack to cool completely. Scones taste best when consumed within 24 hours of baking, but you could store these scones in an airtight container for up to 2 days.