2 c Flour

1/2 c Sugar, brown

2 1/2 t Baking powder

1/4 t Salt

1/4 c Butter, sweet; chilled

3/4 c Peanut butter, creamy

1/4 c Milk

2 Egg

2 t Vanilla

1/2 c Peanuts, unsalted; chopped

1 1/2 oz Chocolate, bittersweet

Approx.
Cook Time: 0:17 Break chocolate into 8 equal pieces. Preheat oven to 375F.
In a large bowl, stir together the flour, brown sugar, baking powder, and salt.
Cut the butter into 1/2-inch cubes and distribute them over the flour mixture.
With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, stir together the peanut butter mixture to the flour mixture and knead until combined.
Knead in the peanuts.
Pat the dough out into a 1/2-inch thickness on a cutting board.
Using a floured 2-1/2 in.
to 3-in.
diameter crinkled round biscuit cutter, cut out rounds from the dough.
Gather the scraps together and repeat until all the dough is used and there are 16 round.
Place 8 of the rounds on an ungreased baking sheet.
Top each round with a piece of the chocolate and one of the remaining circles of dough.
Press the edges gently to seal.
Bake for 17-19 minutes, or until lightly browned.
Remove the baking sheet to a wire rack and cool 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container. VARIATION (Randy’s Preference): Make the dough as above, omitting bittersweet chocolate, substituting 1/2 c.
unsalted peanuts for the chopped peanuts and kneading in 3/4 c.
semisweet chocolate chips at the same time.
Put the dough into a 9-inch diameter circle on a baking sheet.
With a serrated knife, cut into 8 wedges.
Bake 20-22 minutes, or until a cake tested or toothpick inserted into the center of a scone comes out clean.
Cool as above and recut into wedges, if necessary.