Tuesday, February 02, 2010

Peanut Butter-Chocolate Chip Scones

Here's something different for A Mingling of Tastes: chocolate for breakfast! I love chocolate. Love it. In fact, I generally eat some kind of chocolate candy every day. But not for breakfast. Chocolate pancakes, muffins, breakfast bars and pastries just don't appeal to me. The only exception I can think of are Dunkin' Donuts cake donuts with chocolate icing, and it's been an awfully long time. When I saw this scone recipe on Peanut Butter Boy (which is full of health-conscious, yet tempting, PB-centric recipes), however, I knew it was time for one more exception to my no chocolate breakfasts thing.

Despite sounding more like a cookie, these scones are packed with enough nutritious ingredients to qualify as actual food. Reading over the recipe convinced me that it may be possible to have a peanut butter and chocolate scone that wouldn't leave me feeling like a total slug. The peanut butter replaces the dairy butter you'd normally use in a scone recipe, and a mashed banana contributes not just subtle flavor, but moisture too. I tweaked PB Boy's recipe a bit, adding more oats, less peanut butter and cinnamon. The only change I'd try for next time is using my beloved Jif chunky rather than smooth.

Considering the scent emanating from the kitchen while these baked, I expected lots of peanut butter flavor, but it turned out to be rather mild. Not a complaint, just saying. The dough is definitely on the wet side, but otherwise these go together like your standard scone. And like your standard scone, they don't have much added sugar, so the light sweetness comes mostly from the banana, peanut butter and chocolate. To sum up, they taste like an awesome breakfast cookie. And Mike, the authority on all things peanut butter and chocolate, says he really likes them.

I'm curious: do you regularly eat sweets for breakfast? Do you stick to things like buttermilk pancakes and blueberry muffins, but draw the line at chocolate? Do you exclusively consume savory foods in the morning, or the opposite? Does your heart belong to cold cereal (that's one breakfast food I never eat!)?


Peanut Butter-Chocolate Chip Scones
Adapted from Peanut Butter Boy
I used smooth peanut butter, but next time I'll probably try chunky. I think the bits of nuts would make the peanut butter flavor more prominent.

Makes 8-10 scones

1 1/2 cups whole wheat pastry flour (180 grams)
1 cup quick-cooking oats (80 grams)
2 Tbs sugar
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1/3 cup mini chocolate chips, or any finely chopped chocolate of your choice
2 large eggs
1/4 cup milk
1 ripe medium banana, mashed well
1/2 cup smooth or chunky peanut butter (128 grams)

Preheat oven to 400 F. Line 1 large or 2 smaller baking sheets with parchment paper.

In a large bowl, whisk together the flour, oats, sugar, baking powder, cinnamon and salt. Stir in the chocolate.

In a medium bowl, beat the eggs and milk. Add the mashed banana and whisk to combine.

Add the peanut butter to the flour mixture and mix with a pastry blender or your fingers until you have a coarse, sandy texture. Add the egg mixture and stir until dry ingredients are moistened. Turn dough out onto a lightly floured surface. Dough will be quite wet. Sprinkle lightly with flour and knead into a ball. Flatten the ball and shape into a disk, about 8 inches in diameter and 1 inch thick. With a large, floured chef's knife, cut dough into 8 or 10 wedges, depending on the size scone you want (the size you see in the pictures are from a 10-scone batch).

Keep flouring your knife and slide it under the wedges like a spatula, then carefully lift them onto the prepared baking sheets. Again, the dough will be wet--just pat any misshapen scones back together with your fingers. Bake 15 to 16 minutes, or until scones are lightly browned and a cake tester comes out clean. If you using 2 baking sheets, swap their positions halfway through. Cool on baking sheets for 5 minutes, then transfer to a wire rack. Serve warm.

8 comments:

Joanne said...

I try to eat sweet breakfast foods for dinner and not for breakfast (weird, I know!). But I would make an except for these scones. Mainly because I don't think I'd be able to stop eating them! They look great.

Anonymous said...

These scones sound amazing. Chocolate for breakfast is my idea of heaven. It could be scratch brownies or chocolate cake. Slow cooked oatmeal with chocolate protein powder with chunky peanut butter is great. Chocolate zone bars are good on the run. I don't like choc muffins or pancakes.I also love fresh berries and cottage cheese for breakfast for a healthy option. I do not like sweets at night. --Tampa Cheryl

Peabody said...

Mmm, I would love these for my breakfast tomorrow.

Anna said...

I always eat something sweet for breakfast, but I combine it with protein so I don't crash 2 hours later. My breakfast these days is a high fiber English muffin with peanut butter and a handfull of dry cereal. I wake up craving carbs.

Anonymous said...

Super sweet stuff (donuts, pastries, etc) doesn't fuel me for long in the morning, so I tend to forgo the sweetest stuff for foods that will keep me going for a while--in short, the ones with protein, carbs, and fiber. But, these look delightful! The oats and peanut butter will hopefully keep me from suffering a major mid-morning sugar crash. I will be trying them soon for sure. P.S. LOVE THIS BLOG!!

Sherry G said...

I haven't made a good batch of scones and awhile. These would be a great way to start it up again! Love 'em!

Karen@Mignardise said...

I love dessert with my breakfast - on the weekends only! These scones look like just the thing with coffee.
I recently did a post about breakfast dessert, with a recipe for sugared popovers.
Found your blog when I was looking for a buttermilk scone recipe on Food Blog Search. Very nice!

kershaw knives said...

Cut through the dough with an appropriate chef's knife. Doing otherwise can leave the baker frustrated.