Breakfast Tuesday: Peanut Butter Chocolate Chip Scones
October 11, 2011
it’s 10 o’clock at night and I’m trying to write a post about the breakfast I made over twelves hours ago. I was thinking about putting it off until tomorrow, or even the next day, and could think of a bunch of excuses to justify it. I’ve been sick these last few days and feeling overwhelmingly tired stupidly early in the day. I got called into work on a day off, but had to go in because, hey, who doesn’t need the money? School applications are breathing down my neck and there are a million people with whom I have to get back in touch. I’m not even sure if people expect me to post a breakfast recipe on Tuesday, so what’s the point?
Now what? What is the point? That kind of thinking sucked me into a pretty dark spot, sitting here, writing this. I guess what’s keeping me going is the fact that I woke up super early, despite having to go into work and despite being sick, so I could make something fun to eat and share. I even made two batches of scones because the first recipe didn’t turn out as delicious as I thought it might. It was obviously important to me that I make the effort here and try my best to keep my word, even if my word means something as simple as making scones and posting pictures of them on the internets. Also, who doesn’t love peanut butter and chocolate in the morning?
Peanut Butter Chocolate Chip Scones
(Recipe adapted from bakingsheet)
Yields 16 smallish scones
Notes: There are two things that almost guarantee perfect scones: using very, very cold butter and working the dough quickly with your hands. I always cut my butter into the smallest cubes possible and stick them in the fridge for about 15 minutes before using.
3 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons brown sugar
10 tablespoons butter, cut into ½ inch cubes and very cold
4 tablespoons peanut butter
1 cup and 2 tablespoons milk
1 teaspoon vanilla extract
½ cup chocolate chips
1. Preheat oven to 400 degrees F and line a baking sheet with parchment.
2. In a large mixing bowl, whisk together flour, baking powder, and salt.
3. Add peanut butter and cubes of butter to flour mixture and mix with your hands until mixture resembles coarse crumbs. Mix in chocolate chips.
4. Combine milk and vanilla extract, and then add to dough. Mix with your hands until just combined, then turn out onto a clean, floured surface and knead once or twice. This process should go very quickly and dough will be lumpy.
5. Split dough into 2-3 discs, about one to one-and-a-half inch thick, and cut into wedges.
6. Place wedges two inches apart on the baking sheet and bake each sheet 16-20 minutes, until edges are light golden brown.
7. Cool wedges on a baking sheet until cool enough to eat.
Storage: Scones do not store well, so I only bake enough scones to eat. To freeze ready-to-bake scones, just place unbaked wedges on a baking sheet and freeze until solid. Store frozen wedges in an airtight container or freezer bag until ready to bake and serve. You may have to add an extra two or three minutes to the baking time, but other than that everything is the same!