Today is a continuation of my favorite flavor combination of peanut butter, oats, and chocolate chips. Monday that combination was found in the form of Monster Cookie Bars and today that combination is found in scones. Yes, scones. This was the first time that I have used oats in a scone recipe and I was a little apprehensive of how they would turn out. Still, ever since seeing a variation of these scones over on Brown Eyed Baker, I’ve wanted to give them a try.
The oats give the scones a slight chewy texture that is different than most tender, flaky scones. However, I found that the chewiness went well with the peanut butter and chocolate chips. The scone is still tender and far from dry and crumbly. Just the way that I like them. The peanut butter isn’t over powering and adds a subtle flavor to the oatmeal base of the scones.
So if you like peanut butter chocolate chip oatmeal cookies, you have to try these peanut butter chocolate chip oatmeal scones. Plus, it’s practically like getting to eat cookies for breakfast!
- 2 C all-purpose flour
- 1 C quick oats
- ⅓ C brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ⅓ C unsalted butter, cold and cut into pieces
- ¾ C milk
- 1 egg, separated
- ½ C no-stir natural peanut butter
- ⅔ C chocolate chips
- coarse sugar, for sprinkling tops
- Preheat oven to 400. Line a cookie sheet with a baking mat or parchment paper.
- In a large bowl, whisk together flour, oats, sugar, baking powder, baking soda, and salt. Cut in cold butter, using a pastry blender or two forks, until mixture resembles coarse crumbs.
- In a small bowl, whisk together egg yolk and milk. Add egg mixture and peanut butter to dry ingredients. Using a spatula gently incorporate wet ingredients to dry ingredients just until combined. Stir in chocolate chips.
- Turn dough out unto prepared cookie sheet. Pat dough into an 8 inch round. Cut into 8 pieces and separate pieces slightly so that they are not touching. Brush with egg white and sprinkle with coarse sugar.
- Bake for 15 - 20 minutes or until just golden brown and toothpick inserted into the center comes out clean. Do not overbake.
- Allow scones to cool for 5 minutes before re-slicing the scones to separate.
- Serve warm.
This recipe is adapted from Brown Eyed Baker via Baked Elements and is linked with Thursday’s Treasures, Weekend Potluck.