MMMMM----- Recipe via Meal-Master (tm) v8.02
 
       Title: CHOCOLATE-STUFFED PEANUT BUTTER SCONES
  Categories: Breads, Chocolate
       Yield: 16 scones
 
       2 c  Flour
     1/2 c  Sugar, brown, light
   2 1/2 ts Baking powder
     1/4 ts Salt
     1/4 c  Butter, sweet; chilled
     3/4 c  Peanut butter, creamy
     1/4 c  Milk
       2    Egg
       2 ts Vanilla extract
     1/2 c  Peanuts, unsalted; chopped
   1 1/2 oz Chocolate, bittersweet;
            -broken
 
   Preheat oven to 375 degrees F. 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, milk, eggs, and vanilla. Add 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. Useing a floured
   2-1/2-inch to 3-inch 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 rounds. 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 to 19 minutes, or until lightly browned. Remove the baking
   sheet to a wire rack and cool for 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. Yield: 8 scones.
 
   VARIATION: Make the dough as above, omitting bittersweet chocolate,
   substituting 1/2 cup unsalted whole peanuts for the chopped peanuts and
   kneading in 3/4 cup of semisweet chocolate chips at the same time. Pat
   the dough into a 9-inch diameter circle on a baking sheet. With a
   serrated knife, cut into 8 wedges.  Bake for 20 to 22 minutes, or until
   a cake tester or toothpick inserted into the center of a scone comes out
   clean. Cool as above and recut into wedges, if necessary.
 
                              --- Simply Scones
                                  Leslie Weiner and Barbara Albright
 
 MMMMM