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Full Online Book HomeLearning KitchenBread - Scones Chocolate-stuffed Peanut Butter
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Bread - Scones Chocolate-stuffed Peanut Butter Post by :novasoft Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2290

Click below to download : Bread - Scones Chocolate-stuffed Peanut Butter (Format : PDF)

Bread - Scones Chocolate-stuffed Peanut Butter

2 c Flour
1/2 c Light Brown Sugar
2 1/2 ts Baking powder
1/4 ts Salt
1/4 c Sweet Butter -- chilled
3/4 c Peanut butter, creamy
1/4 c Milk
2 Eggs
2 ts Vanilla extract
1/2 c Peanuts, unsalted -- chopped
1 1/2 oz bittersweet chocolate -- broken

Preheat oven to 375 degrees F.

In a large bowl, stir together flour, brown sugar, baking powder, and salt.

Cut butter into 1/2-inch cubes and distribute them over flour mixture.

With a pastry blender or two knives used scissors fashion, cut in butter until mixture resembles coarse crumbs.

In a small bowl, stir together peanut butter, milk, eggs, and vanilla.

Add peanut butter mixture to flour mixture and knead until combined.

Knead in peanuts.

Pat dough out into a 1/2-inch thickness on a cutting board.

Using a floured 2-1/2-inch to 3-inch diameter crinkled round biscuit cutter, cut out rounds from dough.

Gather scraps together and repeat until all dough is used and there are 16 rounds.

Place 8 of rounds on an ungreased baking sheet.

Top each round with a piece of chocolate and one of remaining circles of dough.

Press edges gently to seal.

Bake for 17 to 19 minutes, or until lightly browned.

Remove baking sheet to a wire rack and cool for 5 minutes.

Using a spatula, transfer scones to wire rack to cool.

Serve warm or cool completely and store in an airtight container.

Yield: 8 scones.

VARIATION: Make dough as above, omitting bittersweet chocolate, substituting 1/2 cup unsalted whole peanuts for chopped peanuts and kneading in 3/4 cup of semisweet chocolate chips at same time.

Pat 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 center of a scone comes out clean.

Source: Simply Scones Leslie Weiner and
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2-1/4 cups all-purpose flour 2 Tbsp. sugar plus 2 tsp. 2-1/2 tsp. baking powder 2 tsp. cinnamon 1/2 tsp. baking soda 1/2 tsp. salt 1/2 cup cold unsalted butter, cut in small cubes 1 cup sultana/golden raisins 1 cup buttermilk Preheat oven to 425 degrees. Use ungreased baking sheets. In a large bowl, stir together flour, sugar, baking powder, cinnamon and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; stir in raisins. Add buttermilk to mixture all at once, stirring with a fork to make a soft, slightly sticky dough.

Bread - Scones (cheese And Herb) Bread - Scones (cheese And Herb)

Bread - Scones (cheese And Herb)
4 c. unsifted flour4 tsp. baking powder1 tsp. salt1/2 tsp. dried basil1/4 tsp. dried thyme leaves1/4 tsp. ground red pepper2/3 c. vegetable shortening1 c. Cheddar cheese1 1/3 c. milk1 tbsp. prepared Dijon mustardHeat oven to 425. Grease large baking sheet. In large bowl combine flour, baking powder, salt, basil,thyme and red pepper. With pastry blender or two knives cut in shortening until resembles coarse crumbs. Stir in 3/4 cup cheese. Add milk and mustard to dry ingredients; mix lightly with fork until mixture clings together and forms a soft dough. Turn dough on lightly floured surface and knead 5 to 6