Chocolate Chip Coffee Cake

I have a new pan obsession. This pan may now be as exciting as some intricate bundt pans or whatnot. This pan is simple and makes me happy. It’s the 8 inch square pan. Yeah, I know; I told you this pan wasn’t exciting, but it is exciting to me. I have never owned an 8 inch square pan up until recently. I’ve always just had a 9 inch pan, which come to think of it, I think is a little bigger than 9 inches. Oh well, back to my simplistic little square pan.

I have used this pan for about three recipes now (all involving cake) and I have never had a square cake come out so tall! Ohmygoodness, it’s so mesmerizing and just plain awesome! Yes, I get excited about the tallness of my cakes, and no, I don’t care if it seems silly. You should really see me in the kitchen; I sit by the oven and watch the thing ride like right up to the top of the pan and beyond. My 9 inch square pan doesn’t do that (I still love you little big-pan)

Ok, that’s enough of me fangirl-ing over a pan. I mentioned cake earlier, so lets talk cake!

I saw this cake over on Baked Bree a while ago I knew I had to make it. I mean its coffee cake with chocolate chips in it for goodness sake!!

The cake came out so pillowy soft. The exture is like a dream. First you get to bite into that crunchy cinnamon crust, and then you hit a pocket of melty chocolate chips. It really is a great feeling. I never knew chocolate and cinnamon sugar could play so well together.

Chocolate Chip Coffee Cake

Adapted from Baked Bree

Makes one 8x8 inch square pan

Ingredients

Cake

1 ¼ cup unbleached all-purpose flour

¼ cup white whole-wheat flour

½ tsp. baking powder

¾  tsp. baking soda

¼ tsp. salt

½ stick unsalted butter, room temperature

¾ cup sugar

1 egg, separated

1 egg white

¾ tsp. pure vanilla extract

1 cup sour cream, room temperature

 Middle and Topping

½ cup milk chocolate chips

¼ cup semi-sweet chocolate chips

¼ cup sugar

½ tsp. cinnamon

Directions

 Preheat the oven to 350 F. Line an 8x8 inch square pan with tin foil. Grease tin foil with cooking spray.

In a medium bowl, whisk together the flours (you can use all all-purpose flour if you wish, I’m just trying to get rid of some whole wheat stuff – you can’t taste the whole wheat, honest), baking powder, baking soda, and salt.

In a medium bowl, whisk together two egg whites until they reach stiff peaks. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Scrape down the sides of the bowl as necessary. Add the egg yolk and vanilla extract. Beat until well incorporated. Add the flour mixture in three parts, alternating with the sour cream in two parts, starting and ending with the flour. Scrape down the sides of the bowl to make sure everything is well combined. Fold in the egg whites.

To make the middle and topping: whisk together the sugar and cinnamon in a small bowl.

Spread half the batter into the prepared pan. Sprinkle half of the cinnamon sugar over the top. Sprinkle half of both chocolate chip varieties over top the cinnamon sugar mixture. Cover with the remaining batter. Sprinkle the top with the remaining cinnamon sugar and chocolate chips.

Bake on the center rack for about 30-35 minutes or until a toothpick comes out almost clean when inserted in the middle. Allow cake to cool in the pan on a wire rack for 30 minutes before removing from the pan. Allow cake to cool completely before slicing and serving.

Cookie Sticks

I really don’t have much to say in this post. Usually I can find something to comment on, but today I don’t.  So I’m going to ramble on about the difference between cookies and cookie sticks. Sound good, good; if not then just scroll through the pretty pictures, ok?

When I think of cookies, I think little delights of gooey centers, crisp edges, and metly chocolate shavings evenly dispersed throughout. Ok well that’s the short version of my perfect chocolate chip cookie heaven, but I won’t go into full detail about that, unless you want to read an essay.

Cookie sticks are different because they are sticks. Yeah, I know, terrific reasoning, right? Well, when I think of sticks I think of hard things with a great snap. Biscotti are stick cookies. They are hard and have a great snap to them without being bricks. They also absorb milk beautifully yet hold their integrity nicely. Lets face it, it’s a sad day when you leave a cookie dunked in milk too long, and when you go to take a bite, it plops off right into the milk, splashing it everywhere. Then you have to look like a total fool while digging around in your cup for your missing cookie.

Like Biscotti, these cookie sticks are crisp and soak up milk like a dream. I usually don’t like dunking my cookies in milk because of the reasons listed above (broken cookie and spilled milk). However, when it comes to harder cookies, I love dunking them in milk because it makes them so soft and tender and spongy? Yeah, sort of spongy… but better tasting than a sponge.

Anyways, these are perfect little sticks for dunking. I may or may not have had more than my fair share of them. Whoops.

Cookie Sticks

Slightly adapted from My Baking Addiction

Makes 2 ½ dozen sticks

Ingredients

1 ½ cups (180g) unbleached all-purpose flour

½ tsp. baking soda

½ tsp. salt

1 egg, room temperature

½ cup (96g) sugar

½ cup (96g) dark brown sugar

½ cup canola oil

¼ cup (64g) creamy peanut butter

1 tsp. pure vanilla extract

1/3 cup (83g) semi-sweet chocolate chips

Directions

Preheat the oven to 375F. Line a large baking sheet with parchment paper; set aside.

In a medium bowl, whisk together the flour, baking soda, and salt; set aside. In a large bowl, beat the egg and sugars together until smooth, creamy, and light in color. Beat in the oil and peanut butter until smooth. Stir in the vanilla. Add the dry ingredients to the wet ingredients, making sure not to over-mix.

Divide the dough into two equal portions (I used a scale because I’m OCD). Form each portion into a 15x3 inch rectangle and set on the prepared baking sheet about 3 inches apart from each other. Note: the dough will be kind of greasy and hard to handle at first, but if you keep working it, it will eventually form into a rectangle.

Bake in the middle rack for 8-10 minutes. Cool on the pan for 10 minutes. Using a serrated knife cut the cookie logs into 1-inch sticks.

Chocolate Chip Scones

Oh biscuit dough, how lovely you are. Biscuits are so simple and easy to put together. It probably doesn’t even take 10 minutes to go from measuring out ingredients to having those little round gems onto a baking sheet.

There are so many kinds of biscuits out there I’m not even sure where to start. There are the crispy and flaky, the soft and fluffy, the dense and buttery, the light and airy. And don’t get me started with the different add-ins.

What I have for you today is not really a biscuit, but it uses the same mixing technique.

I was going through my cookbooks, trying to decide which ones I would take to college and which ones I was going to give away. As I was looking through my little collection I spotted a cookbook that I had made a couple recipes from, but hadn’t used in ages! I was flipping through the pages and stopped dead in my tracks on page 51. On that page is a picture of the most beautiful scones with chocolate chunks peeking out from the crust. These looked so delicious and reminded me so much of the chocolate-hazelnut scone I had in England that I just HAD to make these, and boy I’m so glad I did.

These taste almost the same as the ones from England (without the hazelnuts of course). These were so light and buttery. It was like eating little clouds with a chocolatey surprise. These didn’t have the super crunchy shells that the English version had, but I liked it so much better that way.
These have become one of my favorite things I’ve shared with you guys. Hopefully you enjoy!

Chocolate Chip Scones
Adapted from 1001 Cupcakes, Cookies, & other tempting treats
Makes 8-9 scones

Ingredients
5 tbsp. unsalted butter, chilled and cubed
2 cups unbleached all-purpose flour
3 tsp. baking powder
½ tsp. salt
1 tbsp. sugar
1/3 (75 g) cup semi-sweet chocolate chips
2/3 cup milk + extract for brushing

Directions
Preheat oven to 425 F. Line a large baking sheet with parchment paper and set aside.

Sift flour into a large bowl. Add the butter and rub into the flour with your fingertips until the mixture is coarse and looks like bread crumbs. Mix in the baking powder, salt, and sugar. Stir in the chocolate chips. Pour the milk into the flour mixture and mix until the dough had just come together.

Roll the dough onto a lightly floured surface and pat until it’s about 1-1 ¼ inches thick. Firmly press (don’t twist) a round cookie cutter into the dough. Peel away the scraps and place the rounds of dough onto the prepared baking sheet, spacing about 2 inches apart. Re-roll the dough and repeat until all the dough has been used. Brush the tops with milk.

Bake in the oven for 8-10 minutes, or until the scones have risen and the tops have become golden brown. Another way of testing a scone’s doneness is by carefully lifting the scone (remember, they will be hot) and tapping the bottoms. If you hear a hollow sound, the scones are done. Remove from baking sheet and transfer to a cooling rack.

Chocolate-Studded Cookie Bars

I didn’t plan to make this. Making this just sort of happened.

You see, I’m usually lucky on Friday the 13^th. Nothing terrible ever happens to me on this day, well except this particular Friday the 13^th. I was originally going to make butterscotch bars, but those flopped miserably.

I was craving a treat and since the cake had been finished off within 24 hours, we had no desserts in the house, which is unacceptable. So I took a look through my Foodgawker favorites and found a few recipes for butterscotch bars. I quickly picked one out (turns out most of the recipes were almost identical) and set to work.

I hadn’t even gotten passed the second step before I knew something wasn’t right. The butterscotch chips and the butter were not coming together like I imagined. The recipe clearly said to melt the butterscotch chips and the butter together in a saucepan. Well the butter melted, and the butterscotch chips melted, but they were like water and oil. They refused to come together. Now looking back I’m not sure if that’s how it was supposed to be, but at the moment, it didn’t seem right. So I tossed that batch and tried again, this time with less butter. Still the mixture would not play nice. So I tossed that batch as well (terrible waste of butter and butterscotch chips sadly). So what to do with all the other ingredients sitting on the table? Well I had to make something since my eggs were already cracked. I quickly hopped on Foodgawker again and desperately searched for something with one egg and egg white. I found nothing, but the chocolate studded blondies definitely caught my attention.

These are so simple to make, seriously. It hardly took any time at all. These went from nothing in a bowl to goopy delicious batter poured into a pan and placed in the oven in probably 7 minutes. The batter is sort of thin, and it will need a little coaxing, but it’s so worth it. My sister, who never eats anything I make, loved them. She even took some to her friend’s house, and came back empty handed.

I have decided to change the name though. These tasted a little like chocolate chip cookies, which in my opinion is great! I think blondies and cookie bars are sort of like half siblings where the blondie and the brownie are like cousins. And because these bars are on the thinner side (much like a cookie in bar form) I’m re-naming them as chocolate-studded cookie bar. But no matter what you call ‘em, they’re still so delicious, I may just have to make more!

Chocolate-Studded Cookie Bar
Adapted from Flour Arrangements
Makes one 8x8 or 9x9 inch pan

Ingredients
6 tbsp. unsalted butter, melted
1 cup dark brown sugar
¼ tsp. salt
1 egg, lightly beaten
1 tsp. vanilla
1 cup unbleached all-purpose flour
½ tsp. baking powder
1/8 tsp. baking soda
45 grams semi-sweet chocolate chips (use more to your preference)

Directions
Preheat the oven to 350 F. Line a square baking pan, either 8x8 or 9x9 inch, with tinfoil. Grease tinfoil with cooking spray and set aside.

Melt butter in a medium saucepan on medium heat. Whisk in the brown sugar and salt. Remove from heat and let it cool for just a minute so you don’t scramble the egg when you add them. Speaking of eggs, once the butter/sugar mixture has cooled down slightly, beat in the egg. Add the vanilla and stir. Add the flour, baking powder, and baking soda. Stir until combined.

Scrape the batter into the prepared pan. You may need to coax the batter towards the sides. Once the batter has been evenly spread out to all sides of the pan, put it in the oven and bake for 15-18 minutes or until the top has turned golden brown.

Allow to cool in the pan before slicing. This would be an absolute dream to eat with some vanilla bean ice cream!

Orange Chocolate Chip Cookies

I don’t know about where you live, but it is freaking HOT over here. For the past couple of days it’s been in the high 90s and for the next week it’s supposed to reach 100+ degrees. It’s been awful. So what does my smart brain decide to do? That’s right, I turn the oven on.

I was in the serious baking mood and realized I haven’t put up a cookie recipe in a while. The last one being these cookie dough balls, something that I should be making instead of turning on the oven. (Sticking your head inside the freezer feels marvelous after just being outside for just moments) And as good as they are, thoughs dough bites just aren't gooey cookies.

You all know Foodgawker, right? If you don’t, then don’t go over there unless you want to spend hours upon hours of drooling over and scrolling through delicious looking food. I have accumulated a lot of favorites on that site as a way of keeping track of all the marvelous treats I want to someday make. As I was looking through my favorites, I came across these chocolate chip orange cookies from CookingClassy.

I was intrigued by the use of orange in a chocolate chip cookie and thought that if the combination of chocolate and orange (Chocolate Orange- found during Christmas time) is such a success, why can’t it work in a cookie? Because come on, get real, everything tastes better in a cookie!

These are really delicious. The original recipe calls for orange extract, but I didn’t have it on hand and didn’t feel like buying a bottle for just one use, so I used the juice of the orange that I zested. The end result gave me a beautifully puffy and soft cookie with little flecks of orange. The orange flavor was there in the background, not being overly dominant. I found that the longer you regrigerate or freeze the dough, the more prominant the orange flavor becomes, which is something to keep in mind if you really like the chocolate-orange combo.

These were a delight to make, bake, and eat. So if you’re looking for something a little more special than your average chocolate chip, try these; you won’t regret it.

Orange Chocolate Chip Cookies
Adapted from Cooking Classy
Makes about 3 dozen

Ingredients
1 ½ cups + 2 tbsp. unbleached all-purpose flour
1 tsp. cornstarch
½ tsp. baking power
¼ tsp. baking soda
½ tsp. salt
1 stick unsalted butter, softened
½ cup sugar
½ cup dark brown sugar
1 egg, room temperature
½ tsp. pure vanilla extract
2 ½ tsp. fresh orange juice
½ tbsp. orange zest
90g semi-sweet chocolate chips *

*this is the perfect amount for me, however some people like loads of chocolate chips in their cookies, so add accordingly to your taste

Directions
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set Bowl aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together on medium/medium-high speed until light and fluffy (about 2-3 minutes). Scrape down the sides of the bowl. Add in the egg and beat until fully incorporated.  Beat in the vanilla extract, orange juice, and orange zest.

Turn the speed down to low and slowly add in the flour mixture. Scrape down the sides of the bowl as necessary. Mix in the chocolate chips.

Using a cookie scoop (I now have a slightly larger one now- a 1 tbsp. scoop) portion out the dough onto the prepared baking sheet, leaving about 1-2 inches between each portion. Bake on the middle rack for about 7-9 minutes. Leave on the cookie sheet to cool for a few minutes before moving to a cooling rack to cool completely.

Peanut Butter Muffins

I know pretty much anyone who reads this will think I’m crazy, and some may even think “Blasphemy!” but I’m just going to come right out and say it. Muffins are better than cupcakes. There I said it. Please don’t come after me with torches and pitchforks.

Don’t get me wrong, I like cupcakes…but only sometimes. Actually, I would much rather eat a slice of cake than a cupcake. A slice of cake is much more satisfying that a little tiny cake with as much frosting on top to equal the cake that comes in the decorative paper liner. Now to some, that is heaven on Earth, but I feel sick just thinking about it. I just don’t have the tolerance for most frostings.

Muffins on the other hand are strong on their own. They don’t need an extra layer of sugar to make them stand out, but that doesn’t mean that they don’t need a little help either. Muffins are good plain, or with berries bursting in the middle or chocolate chips speckling the batter. They are best when there’s a sweet and crumbly streusel top, or with a thick and dense top, either way you spin it, a muffin top will always be the best part. And yes, cupcakes can be filled with marvelous things like sauces, curds, cookie doughs, and various other goodies as well, but it’s just not the same. Once all of those things come into play, there is just too much going on.

The humble muffin is the way to go.

The reason for all this muffin talk is because I haven’t made muffins in a really long time and I was just dying to get my hands on a delicious little muffin. I didn’t do much searching because I already had about 10 muffin recipes saved from Foodgawker. After much deliberation and internal arguments, I chose a peanut butter and chocolate chip muffin.

I love the taste of peanut butter. I have a peanut butter and jelly sandwich every day! I’m kind of worried for my future adult self. Will I still be making a PB&J for lunch when I go to work? Gosh I hope so. The future seems bleak without that classic sandwich. I digress.

These muffins are really simple and easy to make. Plus, cleanup’s a breeze because you only need two bowls to make these, one for the dry ingredients and one for the wet. I halved the recipe, not knowing who else but me would eat these muffins. Turns out all but one was eaten within the day. So next time I will definitely make the whole batch, although I’m not sure how many it will yield because halving the recipe gave me 10 muffins. Maybe I just have a small scoop.

Peanut Butter Muffins
Adapted from Alida’s Kitchen
Makes about 10 muffins

Ingredients
½ cup + 2 tbsp. unbleached all-purpose flour
½ cup whole wheat flour
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
2 tbsp. canola oil
¼ cup brown sugar
½ cup peanut butter
1 tsp. vanilla extract
1 egg
½ cup + 2 tbsp. buttermilk
½ cup milk chocolate, chopped (or use chips)

Directions
Preheat the oven to 375 F. Prepare a muffin pan by spraying cooking spray in the compartments or line them with paper liners. Set aside

In a medium bowl sift together the flours, baking soda, baking powder, and salt. Set aside. In a large bowl whisk together the canola oil, brown sugar, peanut butter, vanilla, and egg. Whisk until well combined.

Fold in 1/3 of the dry ingredients followed by half of the buttermilk. Continue this until everything has been mixed together well. Fold in the milk chocolate pieces.

Use a medium or large scoop to portion the batter evenly into the prepared muffin pan. Place in the oven and bake for 12-15 minutes. Cool in the pan on a cooling rack for a few minutes. Take the muffins out of the pan and allow them to cool completely.

These muffins were best serves slightly warm.

Peanut Butter Chocolate Bars

All week I have had a craving to eat something really chewy and dense. Something I could really sink my teeth into. All I have around in the house to crave my sweet tooth is ice cream, and that is neither chewy nor dense. So this needed to be fixed right away.

A while ago I told you all how I got organized and wrote down every single thing that I wanted to bake from my favorite blogs. I again went to that list to find something that would curb the need for chewy and gooey.

I am amazed at how little truly toothsome recipes I have set my sights on. Maybe I wasn’t in the mood for chewy when I made the list. But anyways, I did find a couple of really amazing looking treats towards the bottom of the list that I cannot wait to try out! However, this post is about a cookie/bar/cake all rolled into one.

Erin of Texanerin Baking makes eating healthy look so effortless and she makes killer looking treats to boot. She uses whole grain flour, natural sweeteners like honey, and she mostly uses oil in place of butter. The funny thing about Erin is that she doesn’t like the taste of whole grain (as I think a lot of people don’t). So it’s great that she’s making treats healthier and taste great at the same time.

Once I saw these Peanut Butter Chocolate Bars I knew I had to make them. I mean just look at her photos; they’re amazing!

I was a little worried about using oil in this recipe because I tend to find goodies that were made with oil a little too greasy for my taste, but this wasn’t the case at all (however I did omit a little bit of the oil from the recipe). The color of the batter is like caramel. It’s silky and smooth and just so pretty to look at (Am I the only one mesmerized by batter?). The baked bars are springy to the touch. Like marshmallow-clouds kind of springy. And cutting into the mother bar* was like a dream. After taking a slice out I was tantalized by the sight of melty chocolate chips and a cakey interior.

Yes, my bars turned out cakier than Erin’s did, but I think that’s because I baked it for maybe 30-45 seconds too long, but that’s ok because it tasted so great. Like I said before, the end result was not oily at all. The peanut butter flavor was subtle at first, but after a while you could really start to taste it. I know some people talk about letting things sit out a little so flavors can enhance, well after only about 4 or 5 hours, the peanut butter went from subtle to “Oh my goodness! That’s peanut butter!”

Go make these. And just so you know (you as in the people who don’t like the wonderful nuttiness of whole wheat), I didn’t used whole wheat flour like Erin did and they still turned out wonderful.

*mother bar: n; an 8x8 or 9x9 bar that has not been cut into serving size pieces.

Peanut Butter Chocolate Bar
Slightly adapted from Texanerin
Makes one 9x9 bar
Ingredients
¼ cup canola oil
8 tbsp. peanut butter (smooth or crunchy)
½ cup sugar
¼ cup honey
2 eggs, room temperature
1 tsp. vanilla
¾ cup unbleached all-purpose flour
¼ tsp. salt
½ tsp baking powder
~¾ cup (125 g) semi-sweet chocolate chips

Directions
Preheat the oven to 375 degrees F. Grease or cover with parchment paper/foil a 9x9 inch baking pan; set aside.

In a large bowl mix together the oil, peanut butter, sugar, honey, eggs and vanilla extract. In a medium bowl whisk together the flour, salt, and baking powder. Dump all of the dry ingredients into the wet. Fold to combine, but be careful not to over mix. Fold in the chocolate chips.

Pour the batter into the prepared baking pan. Place in the oven on the middle rack and bake for 15-17 minutes for a nice and gooey bar. For a slightly soft and pillowy bar, bake for 18 minutes. Let the bar cool in the pan on a cooling rack for at least 10 minutes before cutting. These definitely taste best when they are warm, so if you’re not going to eat them fresh out of the oven, put them in the microwave for 13-15 seconds and they will be good as gold.

Chocolate Chip Scones with a Peanut Butter Glaze

“I need to make this!” “I can’t wait to try this!” “Oh my goodness, I so want to make this right now!”

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.

Chocolate Chip Scones with Peanut Butter Glaze
Adapted slightly from A Farmgirl’s Dabbles
Makes 5 generous scones

Scones
Ingredients
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

Directions

1. 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.)
2. 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.
3. 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.
4. 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

Ingredients

¼ cup powdered sugar

2 tsp milk

2 tsp peanut butter

1/8 tsp vanilla extract

Directions

1. 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.