Peanut Butter Chocolate Chip Scones

Peanut Butter Chocolate Chip Scones made with Joseph's Grainery Barley Flour

Yes, these Peanut Butter Chocolate Chip Scones are as good as they sound.  I keep calling them cookies and asking MaMa if I can have another cookie, but she's informed me now that the proper culinary term is "scone".  If you're looking for a yummy whole grain breakfast treat, then this is a great bet.

Ingredients for Peanut Butter Chocolate Chip Scones with Barley Flour:

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)

Ingredients for Peanut Butter Icing:

3/4 c powdered sugar, sifted
2 Tbs milk
2 Tbs creamy peanut butter
1/2 tsp vanilla

Directions:  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!