Ingredients:
2 cups flour
1/2 cup brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
3/4 cup peanut butter
1/4 cup milk
2 eggs
2 teaspoons vanilla extract
1/2 cup peanuts, chopped
1 1/2 ounces chocolate
Directions:
Preheat oven to 375F.
In large bowl, combine the the flour, brown sugar, baking powder and salt.
Cut butter into 1/2-inch cubes and drop them over flour mixture.
With pastry blender or two knives used like scissors, cut butter until resembles coarse crumbs.
In a small bowl, stir the peanut butter, milk, eggs and vanilla extract.
Add peanut butter mixture to flour mixture and knead until combined.
Knead in peanuts and pat dough out into a 1/2-inch thickness on cutting board.
With a floured 2-1/2 inch to 3 inch diameter crinkled round biscuit cutter, cut rounds from the dough.
Gather the scraps together and repeat until all dough is used and there are 16 rounds.
Put 8 rounds on an ungreased baking sheet.
Top each round with piece of the chocolate and one of the remaining circles of dough.
Press edges gently to seal.
Bake 17-19 minutes or until lightly browned.
Transfer baking sheet to a wire rack and cool 5 minutes.
With spatula, transfer the scones to the wire rack to cool.
Servings: 16
Time preparation: 15 min.
Time total: 32 min.