So here is the second recipe I've made out of Baked Elements, Oatmeal Peanut Butter Chocolate Chip Scones and I've gotta say I'm loving this cookbook to bits! This week the bloggers from Baked Sunday Mornings are baking out of the peanut butter section of the book which is my second favourite after Caramel.
Now lets get down to business, in a large bowl mix together flour, brown sugar, bi-carb soda, baking powder, salt and oats. Using your fingers rub through chilled butter.
Then make a well in the centre and mix in buttermilk, egg yolk and crunchy peanut butter. Mix together with choc chips and pat out gently to form a large round.
On a lined tray place scone dough and gently brush with egg white then sprinkle with raw sugar, or as I have with caramelised cacao nibs. Then using a knife divide into 8 wedges. Bake @ 180 degrees fan forced for approx 20 minutes, turning halfway through for an even bake.
The scones are done when they pull apart easily. Leave to cool for 5 minutes before breaking up and enjoying with.....
Strawberry Jam, butter and homemade Salted Caramel spread, Yum!
These scones were simple to make and although I'm a huge fan of salted caramel they just tasted better with jam. The cacao nibs gave an extra hit of flavour too. Check out how everyone else went and find the recipe at Baked Sunday Mornings.