Oatmeal Peanut Butter Chocolate Chip Scones

Page 31

| Course Type: Breakfast/Brunch

(1 review)

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Recipe Review

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.

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Comments

lovesgenoise - 11th September 2012
Thanks for the great review, and especially for the photo and description of the hybrid texture. Looking forward to giving these a try.

Zosia - 12th September 2012
An additional note - I used half the quantity of chocolate chips called for in the recipe.

Queezle_Sister - 12th September 2012
Brave of you, Zosia - in my house my kids typically request TWICE the number of chocolate chips ;-)

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