Peanut Butter Chocolate Chip Scones

One recent morning as I was preparing to bake up something yummy for breakfast I heard a request for something with peanut butter...and something chocolate...and then oooh something with both! 

 

I will admit that this is not the healthiest of breakfasts and it wasn't something that I could put in a school lunch (not a fan of the nut ban at school), but it sounded like fun and I knew I would be able to produce something that would make everyone happy and it is so rare to actually get to do that. 

Peanut butter + chocolate + breakfast = peanut butter, chocolate chip scones. 

The only problem with these is now my kids want them all the time and giving in to that would just push me from good mom to bad mom status and that is not what I want. 

Peanut Butter Chocolate Chip Scones

Preheat oven to 400 degrees F

2 cups all purpose flour

1/2 cup brown sugar

1 Tbsp baking powder

1/4 tsp salt

Whisk the above ingredients together in a medium bowl. With a pastry cutter (or your fingers if your hands aren't overly warm) cut in 1/2 cup butter. 

In a separate bowl gently whisk:

1 egg

2 tsp vanilla

3/4 cup peanut butter ( I use an organic, natural peanut butter - you may have to adjust the amounts if you use a regular commercial brand)

3/4 cup heavy (whipping) cream

Add wet ingredients to dry. Mix until combined. (You may need to add an extra Tbsp of cream if it won't come together). 

As the dough is coming together add 1 1/2 to 2 cups chocolate chips (depending on how chocolatey you want the scones).  

With hands form dough into a ball. It should not be wet or sticky but fairly dry yet able to stick together. Line a baking tray with a silpat liner or parchment paper and place dough ball on a flat surface and flatten with palm of hand to create a round of approximately 1 inch thickness. With a pastry brush, brush tops with cream (you'll only need about a Tbsp). For added sparkle and texture sprinkle tops with vanilla sugar (or other decorative sugar).  Cut dough into twelve equal sections and place evenly spaced on lined tray.

Bake for 15-20 minutes on middle rack in oven. (You want them starting to turn golden around the edges). 

Like all scones these are best eaten warm. Enjoy!

If you are one of those rare individuals who does not like chocolate or if you are just in the mood for something extra peanutty these are also good leaving out the chocolate chips and adding 1 cup of chopped peanuts. I've only made them that way once and they were good but my family is full of chocoholics. 

Throw Back Thursday

Today I attempted to start a massive project.

Aside from what I needed to print for school, I have not printed a single photo in seven years. 

I also have not organized my photos. I do have them backed up on an external hard drive...but I really don't know where anything is. And so, today I decided that now is the time to organize, sort, delete...all of that fun stuff. 

First I had to find everything. 

As I opened up the computer and looked at the many thousands of photos I have accumulated many memories were brought to mind. I smiled, laughed and maybe even shed a few tears. 

What really stood out to me is how fast time has gone by. I mean seriously fast. I quickly scrolled through holidays, birthdays, and numerous road trips. My kids lives flashed before my eyes and I realized how soon they will be grown and gone. 

This was my first "photo shoot" with all four of my kids. I remember thinking how getting four kids to look at the camera at the same time was an impossible task and wondering how long it would take me to get a really good shot of all four of them (still waiting!). 

The baby can't wait to turn eight this year and the oldest has started making plans for university... 

I have put off organizing until tomorrow and am heading out to start the after school run and spend the afternoon hanging out with four of the coolest people I know.