|Peanut Butter Chocolate Chip Scones made with Joseph's Grainery Barley Flour|
Peanut Butter Chocolate Chip Scones
You won't be able to stay away from these!
- 2 c Joseph's Grainery Barley Flour
- 1/2 c unsalted butter, cold, cut into small pieces
- 1 Tbs creamy peanut butter
- 1/3 c brown sugar, packed
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 c semi-sweet chocolate chips
- 1/2 c buttermilk
- 1 large egg, lightly beaten
- 1 tsp vanilla
- 1 Tbs milk (for brushing)
- 3/4 c powdered sugar, sifted
- 2 Tbs milk
- 2 Tbs creamy peanut butter
- 1/2 tsp vanilla
- Preheat your oven to 425 degrees. Line a baking sheet with parchment paper. In a large bowl, stir together flour, brown sugar, baking soda and salt.
- Cut in the butter and peanut butter using a pastry blender, until the mixture resembles coarse meal. Stir in the chocolate chips by hand. Make a well in the center and add the buttermilk, egg and vanilla. Stir to combine, do not over mix.
- Transfer the dough to a floured work surface and knead a few times. Pat the dough into an 8 inch circle and cut into 8 wedges. Transfer the wedges to the prepared baking sheet, making sure to space the wedges about 2 inches apart. Brush each wedge with milk and then bake until golden brown, about 15 minutes.
- Once the scones are done, remove from the oven and prepare the glaze. In a small bowl, whisk together all the ingredients until completely smooth. Once the scones have cooled, drizzle the glaze over them. Let them continue to cool and the icing to harden.
I had a hard time keeping my hands off of them while they were cooling...
|They were just too tempting! You can't tell that I knew I wasn't supposed to be touching them, can you?|
Thanks to A Farm Girl Dabbles for sharing this delectable recipe and inspiring us to try a whole grain version!