Oatmeal peanut butter chocolate chip scones
I think scones get a bad rap. I have had my fair share of dry, crumbly scones that are less than satisfying. But they don’t need to be that way – oh no. They can be moist and delicious and give muffins a run for their money. These scones pack three of my favorite ingredients – oatmeal, crunchy peanut butter, and yes, chocolate chips, and come together in no time. Mind you, like most scones, these are not overly sweet, in a good way. These are a great breakfast or snack and my kids love them. I feel good because of the oatmeal – definitely a better choice for a quick breakfast than a doughnut. A batch of these as a gift would be a great way to show someone you love them.
Oatmeal Peanut Butter Chocolate Chip Scones (adapted from a recipe from Baked Elements by Matt Lewis and Renato Poliafito) (click here for printable recipe)
2 cups flour
1/3 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup oats
3/4 stick (3 ounces) cold butter, cut into 1/2 inch cubes
3/4 cup buttermilk (note: to make buttermilk substitute, place 1 tablespoon lemon juice in a measuring cup and fill up to the 1 cup line with milk. Let stand at room temp for a few minutes, shake up or stir vigorously before using)
1 egg, separated
1/2 cup crunchy peanut butter (not natural style)
1 teaspoon vanilla
1 cup chocolate chips
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl whisk together flour, brown sugar, baking soda, baking powder, salt and oats. Add the cold butter and use your fingers to rub the butter into the mixture until the butter is pea-size.
Whisk together the buttermilk, vanilla and egg yolk in a small bowl until combined. Make a well in the flour mixture and pour buttermilk mixture into the center. Add peanut butter. Using lightly floured hands, gently mix and knead the dough in the bowl until it starts to come together. Add the chocolate chips and knead until just incorporated. Do not over mix.
Turn the dough onto the parchment lined baking sheet and shape into a disk 8 inches in diameter and about 1 1/2 inches high. Beat the egg white and use to brush the top of the dough. Cut the dough into 8 wedges – but do not separate the wedges – bake for 18-22 minutes until the scones start to brown. A toothpick inserted in a scone should come out clean. Let cool for five minutes and separate scones. Best served warm.