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How To make Chocolate Stuffed Peanut Butter Scones
2 c Flour
1/2 c Sugar, brown, light
2 1/2 t Baking powder
1/4 t Salt
1/4 c Butter, sweet; chilled
3/4 c Peanut butter, creamy
1/4 c Milk
2 Egg
2 t Vanilla extract
1/2 c Peanuts, unsalted; chopped
1 1/2 oz Chocolate, bittersweet; brok
Preheat oven to 375 degrees F. In a large bowl, stir together the flour, brown sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a
pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the peanut butter, milk, eggs, and vanilla. Add the peanut butter mixture to the flour mixture and knead until combined. Knead in the peanuts. Pat the dough out into a 1/2-inch thickness on a cutting board. Useing a floured 2-1/2-inch to 3-inch diameter crinkled round biscuit cutter, cut out rounds from the dough. Gather the scraps together and repeat until all the dough is used and there are 16 rounds. Place 8 of the rounds on an ungreased baking sheet. Top each round with a piece of the chocolate and one of the remaining circles of dough. Press the edges gently to seal. Bake for 17 to 19 minutes, or until lightly browned. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container. Yield: 8 scones. VARIATION: Make the dough as above, omitting bittersweet chocolate, substituting 1/2 cup unsalted whole peanuts for the chopped peanuts and kneading in 3/4 cup of semisweet chocolate chips at the same time. Pat the dough into a 9-inch diameter circle on a baking sheet. With a serrated knife, cut into 8 wedges. Bake for 20 to 22 minutes, or until a cake tester or toothpick inserted into the center of a scone comes out clean. Cool as above and recut into wedges, if necessary.
How To make Chocolate Stuffed Peanut Butter Scones's Videos
Delicious No Bake Cookies
Super delicious No Bake Cookies made with oats, peanut butter, and chocolate. These cookies are unbelievably easy to make and have the most delicious fudgy and chewy texture. They come together in just about 2 minutes!
RECIPE:
We love making no bake cookies at our house; they're packed with chocolate peanut butter flavor and make perfect snacks. You might remember I made a video for these way back before the new kitchen was finished. I've since updated the recipe over time and so thought it would be fun to make a new video!
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Banana Chocolate Scones/ Easy Recipe/ Crispy & Flavoured
Banana Chocolate Scones is an easy dessert recipe with simple ingredients. It is crispy outside and soft inside, and pretty rich in taste with banana and chocolate particles.
Ingredients:
Banana 1 count
Dark chocolate not too much
Cake flour 150 g
Baking powder 4 g
Butter 30 g
Egg yellow 2 counts
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Thank you for watching! Please remember to give a like, subscribe, forward, and click the icon of little bell~
#Wekuk #ChocolateScone
Chocolate Peanut Butter Cheesecake Bars | Sally's Baking Recipes
These chocolate peanut butter cheesecake bars are like eating a peanut butter cup in cheesecake form. You'll love that they are quicker to bake and chill than a full cheesecake. These layered bars are the perfect choice when you need a crowd-pleasing dessert that’s also portable, easy to serve, and handheld.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #chocolatepeanutbuttercheesecakebars
• More of Sally's baking recipes:
Irresistible Peanut Butter Chocolate Chip Cookies
My peanut butter chocolate chip cookies pair a buttery, chewy cookie base with crunchy peanuts and chocolate chips. Just 30 minutes to chill!
Recipe:
Ingredients
1 cup unsalted butter, melted and then cooled until no longer warm to the touch (226g)
1 cup granulated sugar (200g)
1 cup light brown sugar, firmly packed (200g)
1 cup creamy peanut butter (264g) (see note)
3 Tablespoons honey
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
3 ¼ cups all-purpose flour (410g)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cup milk chocolate chips (255g)
1 heaping cup dry-roasted peanuts, coarsely chopped (140g)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
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Instructions
00:00 Introduction
00:21 Combine melted, cooled butter, both sugars, and peanut butter in a large mixing bowl and stir well.
01:13 Add honey, eggs, and vanilla extract and stir well until batter is cohesive.
02:00 In a separate, medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt.
02:45 Gradually stir dry ingredients into wet until thoroughly combined.
03:47 Add chocolate chips and peanuts and stir well.
04:27 Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 5 days.
04:45 Once dough is nearly ready to bake, preheat oven to 350F (175C) and line several baking sheets with parchment paper.
04:53 Remove dough from fridge and scoop into about 2 Tablespoon-sized balls. To make cookies more uniform and round, roll them between your palms into a smooth ball before placing on baking sheet. Space cookies at least 2” apart.
05:42 Transfer baking sheet to center rack of 350F (175C) oven and bake for 11-12 minutes. Cookies may appear slightly underdone in the centers, this is fine. Allow cookies to cool completely on baking sheet before removing and enjoying.
Notes
Peanut butter
May substitute crunchy peanut butter. For best results, avoid “natural” peanut butter where the oil separates out on top, as this can give the cookies a poor texture.
Storing
The cookie dough becomes quite firm when stored longer than several hours and will need to sit at room temperature until softened enough to scoop and roll.
After baking and cooling, store cookies in an airtight container for up to one week.
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Baking Club - Chocolate Chip Peanut Butter Scones
Give this delicious scone recipe a try. Here is the recipe and watch the video for more detailed instructions.
2 cups flour
1/2 cup white sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup frozen butter, grated
1/3 cup of peanut butter (I use smooth)
1 egg
1/4 cup sour cream (I use Greek yogurt)
2 tbsp milk
2 tsp vanilla
3/4 cup mini choc. chips or 1 cup of regular
Glaze:
1/2 cup icing sugar
2 tbsp of smooth peanut butter
3-5 tsp milk
Bake at 400 for 12 minutes
Chocolate Filled Scone video demonstration - sconebaking.com
After eating some delicious Pain au Chocolat in Paris, I was inspired to create my Scone au Chocolat, which is a chocolate filled scone. Here is a demonstration on how to make my Scone au Chocolat.
I hope this video inspires you to bake.
Let's BAKE!
For the complete recipe and photo tutorial, go to: