I've got a soft spot for scones from the guys at Baked. When the Baked Sunday Mornings bakealong started two years ago, the first recipe on the schedule was the Nutella Scones from Baked Explorations. Those scones were fantastic, as were the Carrot Coconut Scones with Citrus Glaze. So of course I was looking forward to Matt and Renato's recipe for "Oatmeal Peanut Butter Chocolate Chip Scones" from Baked Elements.
You can make these scones in one bowl, without a mixer. You whisk together flour, brown sugar, baking soda, baking powder, salt, and rolled oats, and cut in cold butter. Then you mix in buttermilk, an egg yolk, and crunchy peanut butter; knead the dough until it comes together; and incorporate milk chocolate chips. You turn the dough out onto a parchment-lined baking sheet, form it into a disk, brush the dough with egg white, and sprinkle it with coarse sugar. You cut the disk into wedges but don't separate them before baking. You cut them apart with a knife after they come out of the oven.
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These scones were very pretty -- a deep golden brown and sparkly from the coarse sugar. But as far as taste, I thought these were just okay. I liked the heartiness from the oats, the flavor of the peanut butter, and the crunch from the coarse sugar -- but the texture of the scone was heavy, and I generally think a tender crumbly texture is the whole point of making scones. I also had a problem with uneven distribution of peanut butter. When I made the dough I was trying to avoid overmixing it and apparently I didn't do a good job of evenly incorporating the peanut butter; some bites unfortunately didn't have as much peanut butter flavor as others. I don't think I would make these again, but fortunately the guys from Baked have provided other great scone options to choose from!
Recipe: "Oatmeal Peanut Butter Chocolate Chip Scones" from Baked Elements: Our 10 Favorite Ingredients, by Matt Lewis and Renato Poliafito. Recipe available here at Baked Sunday Mornings.
You can make these scones in one bowl, without a mixer. You whisk together flour, brown sugar, baking soda, baking powder, salt, and rolled oats, and cut in cold butter. Then you mix in buttermilk, an egg yolk, and crunchy peanut butter; knead the dough until it comes together; and incorporate milk chocolate chips. You turn the dough out onto a parchment-lined baking sheet, form it into a disk, brush the dough with egg white, and sprinkle it with coarse sugar. You cut the disk into wedges but don't separate them before baking. You cut them apart with a knife after they come out of the oven.
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Recipe: "Oatmeal Peanut Butter Chocolate Chip Scones" from Baked Elements: Our 10 Favorite Ingredients, by Matt Lewis and Renato Poliafito. Recipe available here at Baked Sunday Mornings.
Comments
Your scones look good and I am definitely going to try the other scone recipes now.