Tender Peanut Butter Scones Filled with Nutella.
A few weeks ago, my husband and I met some friends for brunch. We ordered a bread basket to start that came filled with a small apple tart, croissants, coffee cake and peanut butter chocolate scones. Everything was great. But, my favorite was the peanut butter chocolate scones.
I love good scones. The key word there is good. In my experience, good scones are really not all that easy to find. More often than not, when I order scones at a restaurant or coffee shop, they just don’t live up to my expectations. And, it’s even more difficult to find good recipes for scones. I’ve worked my way through scone recipes that produced dry, flavorless scones better suited for paper weights than tender breakfast pastries. To compensate, I’ve added more butter and liquid only to have the scones spread out on the baking sheet into a big mess.
But, that day at brunch, the peanut butter chocolate scones were do die for. They were moist and tender, and rich with the flavors of peanut butter and chocolate. Exquisite. They renewed my interest in baking really, truly good scones. The kind of scones that make you want to slow down and savor every bite.
This scone recipe is a bit different from what my husband and I had at brunch with our friends. I used Nutella instead of plain chocolate and added whole grain toasted oatmeal for texture and to accentuate the nuttiness of the peanut butter and hazelnuts. I also chose to bake them more like you would bake Irish Soda Bread – in a round springform pan with removable sides. Usually, scones are rolled out, cut into triangles and then baked individually on a baking sheet like biscuits. Pressing the dough gently into the springform pan and not cutting them until they are finished baking, produces scones that are extremely moist and tender.
In all honesty, these chocolate scones are really nothing like traditional english scones.
Traditional english scones are really more like biscuits. They are flaky, barely sweet and generally served with sweet jam and clotted cream. They generally don’t have any “extra” ingredients (certainly not anything as crazy as peanut butter and chocolate). In contrast, these chocolate peanut butter scones do not need to be served with butter, cream or jam. They don’t need anything, in fact, except to be sliced and eaten slowly with a cup of coffee or tea. (And maybe some bacon. Because, well… bacon.)
These scones are a rich treat. In addition to peanut butter and Nutella, they include a generous amount of butter. They also call for crème fraîche (or sour cream, if you prefer) instead of milk or cream. This makes them extra tender and gives them a very slight tanginess that cuts through the richness of the peanut butter and Nutella. They are the perfect addition to a special occasion brunch or lazy weekend morning… or anytime you have a hankering for chocolate and peanut butter.
- 1¼ cup whole grain oats
- 1½ cup unbleached all-purpose flour
- ½ cup granulated sugar, plus 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 10 tbsp butter, cut into ½ inch chunks
- ½ cup full fat sour cream or crème fraîche
- 1 large egg
- ¼ cup honey
- 8 tbsp creamy peanut butter
- ½ cup Nutella
- 1 tbsp cream
- Preheat the oven to 375 degrees. Spread the oats on a baking sheet and toast in the oven for 10 minutes. Let cool completely before proceeding with the recipe.
- Heat the oven to 450 degrees and prepare an 8 or 10 inch springform pan with removable sides by covering the bottom with a circle of parchment paper and spraying the sides with non-stick spray.
- In the bowl of a food processor, add the toasted oats, flour, ½ cup sugar, baking powder and salt. Pulse once or twice to mix. Add the butter and pulse a few times, until the mixture looks like coarse meal with a few pea-size chunks of butter here and there.
- Pour the mixture into a large bowl and add the sour cream or crème fraîche, egg, honey and peanut butter. With a wooden spoon, or with your hands, mix the dough just until all the ingredients are combined.
- Divide the dough in half and press one half into an even layer in the bottom of the springform pan. Spread the Nutella over the dough, spreading it to within ¼ inch of the edge of the pan. Dot the Nutella with spoonfuls of the remaining dough and then press it into an even layer that touches the sides of the pan and covers the Nutella completely.
- Brush the top of the scones with the cream and sprinkle with the remaining 2 tbsp sugar. Place in the oven and bake for 23-25 minutes, until the batter is set and the top is a light golden brown.
- Remove from the oven and let cool for 5 minutes before gently releasing and removing the sides of the pan. Let cool completely and then slice into 10-12 triangles.