Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients
Oatmeal Peanut Butter Chocolate Chip Scones
Page 31
| Course Type: Breakfast/Brunch
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Recipe Reviews
Zosia from Toronto, ON
The authors describe this as a “scone/cookie hybrid”; it does taste like a peanut butter-chocolate chip cookie, and a good one at that, but with the moist and tender texture of a good scone.
I didn’t have crunchy peanut butter – something that was apparently very important for texture – so I used a scant ½ cup of creamy and added about 2tbsp chopped, dry roasted peanuts. I made them the night before and baked them from a frozen state; they took just a few minutes longer than the time in the recipe.
They were a huge hit…dense, but quite delicious warm and still good hours later. I particularly liked the crunchy sugar topping which added a little extra to the not-too-sweet scone.
(edited 10th September 2012) (3) comment (2) useful
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