Yesterday was National Peanut Butter Lover’s Day & also the 1st day of March–two excellent reasons to celebrate. Who doesn’t love peanut butter and who isn’t excited that spring is FINALLY on its way!!
I was up late last night watching a spy movie (yes, I’m a bit of a The Bourne Identity, Bourne Supremacy, Casino Royale, etc. spy movie addict). In the commercial breaks, I was poking around on the web and learned that peanut butter did indeed have its own day. And in my mind, what goes perfectly with peanut butter besides jelly–chocolate. Reese’s got that one right for sure! So, call it late night British spy movie inspiration or just plain ole hunger because I didn’t eat dinner, but I got inspired to participant in all the whoopla with an idea for peanut butter and its BFF.
The scone is one of my favorite baked goods–not surprising because, as a Mississippi girl it’s a close kin to a southern staple, the biscuit. Scones are just a little more dense and the ‘accents’ are baked in instead of spread on top. So, there’s my 2 cent lesson on scones & biscuits and I probably owe you a penny back! Scones are really easy to make–you don’t need to let the dough rise, you don’t need a mixer, you can put them together quickly and tailor them to what you like–blueberries, currants, cranberries (my friend Clara gave me a cranberry scone recipe that’s going to be in the new book coming out later this year), but today, peanut butter is center stage and chocolate is the costar. I’d never done this combination before in a scone, but I think it came out great.
I used evaporated milk, instead of regular milk or buttermilk. It’s not too sweet and there’s not much added sugar. There’s cane sugar in the peanut butter (I like Kroger’s Simple Truth Organic No Stir Crunchy peanut butter), but only 3 tablespoons of regular sugar added to the whole recipe. Some recipes call for creamy peanut butter in scones, but since we always eat crunchy I went with that and having the extra crunch in there is just fine by me! To finish it off, I added a simple glaze at the end for a little extra moisture and to make them look ‘finished’, but it’s not necessary. Scones can be savory or sweet and the Brits typically like them at traditional tea time, plain–served with a little clotted cream and jam. However you like ’em, pour yourself a cup of coffee or hot tea, sit back with a good friend or a good book and enjoy! And here’s to a great peanut butter day.
- 2 cups flour
- 3 teaspoons baking powder
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1 (5.33 ounces) evaporated milk
- 1 egg
- 1/2 cup crunchy peanut butter (natural)
- 1/2 stick cold butter, cut into small pieces
- 3/4 cup chocolate chips
- 1 tablespoon crunchy peanut butter (natural)
- 1 cup powdered sugar
- 1-2 tablespoons milk
- In a large mixing bowl, mixed together flour, baking powder, sugar & salt. Set aside.
- In a small mixing bowl, add milk, egg & peanut butter and whisk together until peanut butter is smooth.
- Drop in the butter pieces to the large mixing bowl and using a pastry cutter or a folk, cut in the butter to the flour mixture until crumbly. This will take a couple of minutes.
- Add peanut butter liquid mixture to the large bowl and mix with a spatula.
- Sprinkle in chocolate chips and mix until incorporated & moistened and dough starts to form.
- Transfer dough to a well-floured flat surface and knead gently 5 or 6 times to form dough.
- Press dough ball out to form a circle of about the the size of a 9-inch cake pan, about 1-inch thick.
- Cut dough circle into 8 wedge shaped pieces.
- Lay each piece on an ungreased cookie sheet and bake at 400 degrees for 10 minutes or until golden brown. Do not over bake.
- Remove from cooking sheet immediately and cool on rack.
- For the glaze: in a small bowl, blend peanut butter, sugar and milk. Drizzle desired amount onto each warm scone and serve.
- If you notice bits of butter in the dough, that is fine. Once scones are done, remove promptly from cookie sheet to avoid further cooking and transfer to a wire rack to cool down a bit.