These are some of the things I say when I see something that looks really good or really decadent or really just any amazing adjective that describes food can have. But I sometimes feel guilty about saying these things because there are just way too many recipes out there to try, that I often get sidetracked and don’t make what I say I’m going to make. Well no more.
This last week I went through every single one of the blogs that I follow and love, and wrote an actual “To Bake” list. It took me forever, but I finally (sort of) finished it. This list does not include recipes I’ve found in magazines and cookbooks and the drool-worthy treats that I’ve found on Foodgawker.
The recipe I give you today comes from A Farmgirl’s Dabbles. This recipe was the reason I was inspired to create a tangible “To Bake” list.
I know the last two recipes have been for scones, but these one… wow. I don’t even know where I should begin to describe these amazing scones, but I will try.
First off, it has chocolate chips in it. Who can resist anything with chocolate chips? Second, it is the fluffiest thing you will put in your mouth. I know that’s some weird wording, but I don’t care. These scones are super soft and so delicate and puffy. I loved just tearing it apart and eating it bit by bit. The third and final thing: it has a peanut butter glaze. This has becomes my all-time FAVORITE glaze. I usually find glazes to be really sickly sweet and I don’t put them on things, but Brenda said to use it, so I obliged. And no, you will not be able to resist the urge to lick your fingers clean of the amazingness that is this peanut butter drizzle.
There is one thing that I changed though. I never have any actual buttermilk in the fridge because I hardly ever use it. So instead of buttermilk, I used a buttermilk substitute. This made the dough really, super-duper sticky. Even though the stickiness made working with the dough hard, it was totally worth it. When I asked about the stickiness, Brenda said that she had the same troubles when she used a buttermilk substitute. I didn’t mind the stickiness in the end, because the taste of these scones is SOOOO worth it. BUT, if you don’t want to work with such sticky dough, use actual buttermilk.
Adapted slightly from A Farmgirl’s Dabbles
Makes 5 generous scones
1 cup unbleached all-purpose flour
2 tbsp + 2 tsp brown sugar
1 tsp baking powder
1/8 tsp baking soda
¼ tsp salt
3 tbsp cold unsalted butter, cubed
6 tbsp semisweet chocolate chips
¼ cup buttermilk
1 egg yolk, lightly beaten
½ tsp vanilla extract
½ tbsp. milk, for brushing
- Preheat the oven to 425 degrees F. Line baking sheet with parchment paper; set aside. In a large bowl, stir together the flour, brown sugar, baking powder, baking soda, and salt; set aside. (If you plan on using the powdered buttermilk substitute add the powder in here too.)
- Drop in butter a few cubes at a time. Cut or rub in until the mixture resembles coarse crumbs. Stir in the chocolate chips. Make a well in the center of the mixture and pour in the buttermilk (or water if using buttermilk powder substitute), egg, and vanilla. Stir until just combined.
- Transfer dough onto a well-floured surface and knead five or six times. If you are using the substitute, then the dough will stick to your hands a lot. Just try and work with it as much you can. Maybe even spray some cooking spray onto your hands. Pat the dough into a circle and cut into wedges (if your dough is sticky, then just weigh the dough and then divide that way). Transfer onto a baking sheet. Brush each scone with a little bit of milk. Bake until the tops are golden brown, about 10-13 minutes.
- Let cool in the pan for five minutes before moving onto a cooling rack. As the scone cool down, make the glaze.
Peanut Butter Glaze
¼ cup powdered sugar
2 tsp milk
2 tsp peanut butter
1/8 tsp vanilla extract
- You may want to put the peanut butter in the microwave for about 10 seconds to soften it up before you get started. In a small bowl, whisk together all of the ingredients until smooth. When the scones are almost cooled, drizzle of the tops and enjoy.