Oatmeal Peanut Butter Chocolate Chip Scones

By amybites

Ingredients

• 2 cups flour
• 1/3 cup dark brown sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup rolled oats
• 3 oz. (3/4 stick) cold unsalted butter, cubed
• 3/4 cup buttermilk
• 1 egg, separated
• 1/2 cup chunky peanut butter
• 6 oz. semisweet or milk chocolate chips
• 2 tablespoons turbinado sugar

Preparation

Step 1

Preheat the oven to 400ºF. Line a baking sheet with parchment.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and oats. Add butter and use your fingertips (or a pastry cutter) to rub (or cut) the butter into the flour mixture until the butter is pea-sized and the mixture looks like chunky, coarse sand.

Whisk together the buttermilk and egg yolk until combined. Make a well in the dry ingredients and add the buttermilk mixture. Add the peanut butter. Using clean, dry, lightly floured hands, gently mix and knead the dough in the bowl until it starts to come together. Add the chocolate chips and knead until just incorporated. Do not overwork.

Turn the dough out directly onto the prepared baking sheet and shape it into a disk 7.5 to 8" in diameter and about 1.5" high. Beat the egg white slightly and brush it onto the top of the dough, then sprinkle with raw sugar.

Cut the dough into 8 wedges, but do not separate. Bake for 18 to 22 minutes or until scones start to brown. Remove from oven and let cool for 5 minutes before re-slicing and separate the scones.