Peanut Butter Filled Chocolate Scones (Reese’s Scones) – photo tutorial

Reese’s Peanut Butter Cups are the inspiration for my Peanut Butter Filled Chocolate Scones.

I have been making chocolate scones for years, but I wanted to give them a little twist. So, I thought peanut butter and chocolate go so well together, I just had to fill my chocolate scones with peanut butter. After a few tries, I finally came up with the right peanut butter filling, but it always seemed a little dry. I found that if I scoop the peanut butter filling into round dollops, and froze them for 30 minutes, the peanut butter filling inside the chocolate scone stayed moist and creamy. Because chocolate scones tend to dry out when you bake them, you will want to slightly underbake these scones.

Now you can have peanut butter and chocolate for breakfast, a mid-morning snack, or an anytime treat.

Here is the photo tutorial showing you how easy these scones are to make.

Let’s BAKE!

INGREDIENTS:

PEANUT BUTTER FILLING
1/2 cup creamy peanut butter
2 tablespoons butter, room temperature
1/2 cup powdered sugar
1/4 teaspoon vanilla extract

CHOCOLATE SCONES
8 tablespoons butter
4 ounces semisweet chocolate
2 teaspoons espresso powder
2 tablespoons chocolate syrup
1 cup buttermilk
1 1/4 cups unbleached flour
1/2 cup whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 egg, slightly beaten

CHOCOLATE GLAZE
2 ounces milk chocolate
2 tablespoons butter
1 tablespoon corn syrup

TOPPING
1/4 cup peanuts, chopped
1/4 cup Reese’s Pieces, chopped

DIRECTIONS:

PEANUT BUTTER FILLING

In a medium mixing bowl, cream together peanut butter and butter. Stir in powdered sugar and vanilla extract, until completely combined and creamy. Using a #100 disher (1-1/4″ in diameter scooper or 2 tsp.) scoop 12 dollops of the peanut butter filling onto wax paper. Put in freezer for 30 minutes.

CHOCOLATE SCONES

Preheat oven to 400 degrees F. Grate butter and put in freezer.

Meanwhile, melt 4 ounces semisweet chocolate in microwave, stirring every 30 seconds. Stir espresso powder into melted chocolate. Stir chocolate syrup into melted chocolate-espresso mixture. Whisk melted chocolate mixture into buttermilk until it looks like chocolate milk; set aside in the refrigerator.

In a large mixing bowl combine the flours, cocoa powder, baking powder, baking soda, and salt.

Stir frozen grated butter into dry ingredients, until all butter is coated with the flour mixture. Add chocolate-buttermilk mixture to dry-butter mixture, stirring until just combined and comes together in a ball (do not overmix).

Place dough on a heavily floured work surface, pat into a square. Roll out dough into a 12-inch square. Fold into thirds, and then fold into thirds the other direction (you should have a square dough). Place square dough on a floured plate and put in the freezer for 5 minutes.

Remove peanut butter filling dollops and scone dough from the freezer. On a floured board, roll scone dough to 1/4-inch thick; cut into twenty-four (24) 3″ rounds. Place a dollop of the peanut butter mixture on 12 rounds; cover each peanut butter topped round with an empty round, pinching the edges.

Place on parchment lined baking sheet. Brush tops with beaten egg. Bake at 400 degrees F. for 13-15 minutes (error on the side of underdone). Cool completely on cooling rack.

CHOCOLATE GLAZE

In a small heat-resistant bowl combine milk chocolate, butter, and corn syrup; set over medium-saucepan filled with 1/2-inch simmering water (don’t let bowl touch water). Stir until melted and smooth, then remove bowl from heat and let cool for 5 minutes. Top each scone with chocolate glaze, letting it drip down the sides.