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Friday, June 28, 2013

Oatmeal Peanut Butter Chocolate Chip Scones



My family loves enjoying pastries for breakfast. Cinnamon rolls, coffee cakes, quick breads, scones, and muffins all pair beautifully with a gigantic mug of coffee and a crossword puzzle. However, oftentimes I need to serve scrambled eggs or some other protein-rich food on the side otherwise the meal will not sustain us through the morning.

That's why I was stoked to discover this scone recipe. It is a much heavier spin on the breakfast scone since the batter is stuffed full of rolled oats, dark chocolate, and peanut butter. The peanut butter provides a nice protein punch, the dark chocolate brings some extra antioxidants, and the rolled oats guarantee that this breakfast treat sticks-to-your-ribs. It's practically a health food (ha!). I enjoyed that the scones were not too sweet and very hearty. They also satisfied my endless peanut butter craving for the day.

I had to throw a random picture in of my littlest cutie!

My sisters Adrienne and Sophie came for a visit a couple weeks ago and I enticed them to go for a casual 14-mile stroll with me and Baby Emma one morning. We brought these scones with us to enjoy at the halfway point and they provided just the extra boost we needed to finish off the remainder of our jaunt. However, they did not save us from forming blisters on our feet. I think Sophie is still a bit peeved at me for making her walk so far.


Oatmeal Peanut Butter Chocolate Chip Scones
adapted slightly from Baked Elements

2 cups all-purpose flour
1 cup rolled oats (not quick or instant)
1/3 cup dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into small pieces
3/4 cup buttermilk
1 egg, separated
1/2 cup smooth peanut butter
1 cup dark chocolate chips

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Whisk together in a large bowl the flour, oats, sugar, baking powder, baking soda, and salt. Cut in the butter until it becomes pea-size (I like to use my fingertips to just rub the butter into the flour mixture - it's easier!).

In a small bowl, whisk together the buttermilk and egg yolk. Make a well in the center of the flour and pour in the buttermilk mixture, then add the peanut butter. With a spatula, gently fold the ingredients together until everything begins to come together. Add the chocolate chips and knead into the mix with your hands. Be careful not to overmix.

Turn the dough out onto the parchment-lined baking sheet and pat into a disk with an 8-inch diameter. Whisk the egg white in a small bowl and then brush over the entire surface of the disk. Cut into 8 wedges with a sharp knife, but do not separate.

Bake in the preheated oven for 18 to 22 minutes or until the scones are golden brown (a toothpick inserted in the center should come out with just a few moist crumbs attached). Remove from the oven and let cool 5 minutes, then re-slice and separate them. Let cool completely or serve warm. These will keep beautifully in an airtight container at room temperature for up to 2 days. They also freeze well!

2 comments:

  1. Oh my goodness!
    These would make an excellent study break care package ;)

    ReplyDelete
  2. MM scones are my favorite and these sound delicious! Thanks for the recipe!

    ReplyDelete