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Chocolate-stuffed Peanut Butter Scones

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      Title: CHOCOLATE-STUFFED PEANUT BUTTER SCONES
 Categories: Desserts, Breads, Chocolate
      Yield: 16 Servings
 
      2 c  Flour
    1/2 c  Sugar, brown, light
  2 1/2 ts Baking powder
    1/4 ts Salt
    1/4 c  Butter, sweet; chilled
    3/4 c  Peanut butter, creamy
    1/4 c  Milk
      2    Egg
      2 ts 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.
 
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