I was in a baking mood on Saturday evening and started to reach for some of my delicious standby recipes. Mario was feeling something new, and as luck would have it, I remembered seeing this Oatmeal Peanut Butter Chocolate Chip Scone recipe on the blog, Brown Eyed Baker. She posted it on my last birthday, so it was meant to be. She has the most amazing recipes.
These were so simple to make! Kiddo got in on the action which made for some fun bonding time. I've mentioned this before, but Jared has a dairy allergy. He is unable to digest the proteins in milk, so even lactose-free isn't enough. He was diagnosed about 4 years ago, and since then we have figured out other ways to prepare recipes that normally contain dairy. I also feel better when I abstain from milk products, so we rarely have them in the house. And honestly, we don't miss it. I have yet to encounter a recipe that can't be modified to be milk-free. Except cheesecake. But that is what Cheesecake Factory is for. And Mario still has his beloved cheese, of course.
One obstacle overcome is buttermilk. Anything requiring 'sour' milk is easily substituted by adding about 1 teaspoon of apple cider vinegar per cup of milk alternative. We often use unsweetened, plain coconut, almond or soy milk. Just add the ACV, stir it, and let it sit for a few minutes. That is exactly what I did here.
Now on with the recipe (again, adapted from this recipe):
Oatmeal Peanut Butter Chocolate Chip Scones
(makes 8 scones)
Ingredients:
2 cups all-purpose flour
1 cup traditional rolled oats
1/3 cup dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces (we used Earth Balance)
¾ cup buttermilk (we used Silk plain creamer with approx. 1 tsp of apple cider vinegar)
1 egg, separated
½ cup chunky peanut butter (we used Skippy Natural Super Crunch)
1 cup semisweet chocolate chips (we use Ghirardelli)
Raw sugar, for sprinkling (I just used a touch of white sugar)
1/3 cup dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces (we used Earth Balance)
¾ cup buttermilk (we used Silk plain creamer with approx. 1 tsp of apple cider vinegar)
1 egg, separated
½ cup chunky peanut butter (we used Skippy Natural Super Crunch)
1 cup semisweet chocolate chips (we use Ghirardelli)
Raw sugar, for sprinkling (I just used a touch of white sugar)
Directions:
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
2. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda and salt. Add the butter and use a pastry blender to cut the butter into the flour mixture until the butter is pea-size (alternately, you could use your fingertips to rub the butter into the flour mixture).
3. In a small bowl, whisk together the buttermilk-alternative and the egg yolk.
4. Make a well in the flour mixture and pour the milk mixture into the center of the well, then add the peanut butter. Using a rubber spatula, very gently fold the mixture together until it starts to come together. Add the chocolate chips and gently knead with your hands (in the bowl) until just incorporated. Be careful not to overmix the dough.
5. Turn the dough out onto the parchment-lined baking sheet and pat it into a round disk about 8 inches in diameter. Whisk the egg white, then brush the top of the dough with the egg white, and sprinkle with the additional sugar.
6. Cut the dough into 8 wedges (do not separate them) and bake for 18 to 22 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean or with just a few crumbs attached (I put a little foil around the edges to keep them from getting too brown while the center finished cooking). Remove from the oven and let cool for 5 minutes, then re-slice and separate them. Transfer to a wire rack to cool completely, or serve slightly warm. Store in an airtight container at room temperature for up to 2 days.
2. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda and salt. Add the butter and use a pastry blender to cut the butter into the flour mixture until the butter is pea-size (alternately, you could use your fingertips to rub the butter into the flour mixture).
3. In a small bowl, whisk together the buttermilk-alternative and the egg yolk.
4. Make a well in the flour mixture and pour the milk mixture into the center of the well, then add the peanut butter. Using a rubber spatula, very gently fold the mixture together until it starts to come together. Add the chocolate chips and gently knead with your hands (in the bowl) until just incorporated. Be careful not to overmix the dough.
5. Turn the dough out onto the parchment-lined baking sheet and pat it into a round disk about 8 inches in diameter. Whisk the egg white, then brush the top of the dough with the egg white, and sprinkle with the additional sugar.
6. Cut the dough into 8 wedges (do not separate them) and bake for 18 to 22 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean or with just a few crumbs attached (I put a little foil around the edges to keep them from getting too brown while the center finished cooking). Remove from the oven and let cool for 5 minutes, then re-slice and separate them. Transfer to a wire rack to cool completely, or serve slightly warm. Store in an airtight container at room temperature for up to 2 days.
Being the unconventional folks that we are, we ate these bad boys for dessert. Then again with my coffee the next morning. They were a unanimous hit. Between the oatmeal and the peanut butter, one scone is filling. Kiddo, a man after my own heart, topped his with a bit of almond milk chocolate ice cream.
Linking up:
.JPG)
.JPG)
