Name: Chocolate-Stuffed Peanut Butter Scones
Ingredients: 2 c Flour; 1/2 c Light brown sugar; 2 1/2 ts Baking powder; 1/4 ts Salt; 1/4 c Sweet butter; chilled; 3/4 c Creamy peanut butter; 1/4 c Milk; 2 Eggs; 2 ts Vanilla extract; 1/2 c Unsalted peanuts; chopped; 1 1/2 oz Bittersweet chocolate; broken into pieces

When I speak of “means,” I have in view Bible-reading, private prayer, regular attendance on public worship, regular hearing of God’s Word, and regular reception of the Lord’s Supper. I lay it down as a simple matter of fact, that no one who is careless about such things must ever expect to make much progress in sanctification. I can find no record of any eminent saint who ever neglected them. They are appointed channels through which the Holy Spirit conveys fresh supplies of grace to the soul, and strengthens the work which He has begun in the inward man. Let men call this legal doctrine if they please, but I will never shrink from declaring my belief that there are no “spiritual gains without pains”… Our God is a God who works by means, and He will never bless the soul of that man who pretends to be so high and spiritual that he can get on without them.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs		Bread	16	Servings

INGREDIENTS

2	c	Flour
1/2	c	Light brown sugar
2 1/2	ts	Baking powder
1/4	ts	Salt
1/4	c	Sweet butter; chilled
3/4	c	Creamy peanut butter
1/4	c	Milk
2		Eggs
2	ts	Vanilla extract
1/2	c	Unsalted peanuts; chopped
1 1/2	oz	Bittersweet chocolate; broken into pieces

INSTRUCTIONS

From: Sam.Waring%p12.f91.n382.z1@fidonet.org (Sam Waring)
Date: Sun, 20 Mar 1994 22:20:00 -0500
Simply Scones, Leslie Weiner and Barbara Albright
Preheat oven to 375 degrees F. In a large bowl, stir together the flour,
brown sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes
and distribute them over the flour mixture. With a pastry blender or two
knives used scissors fashion, cut in the butter until the mixture resembles
coarse crumbs. In a small bowl, stir together the peanut butter, milk,
eggs, and vanilla. Add the peanut butter mixture to the flour mixture and
knead until combined. Knead in the peanuts. Pat the dough out into a
1/2-inch thickness on a cutting board. Useing a floured 2-1/2-inch to
3-inch diameter crinkled round biscuit cutter, cut out rounds from the
dough. Gather the scraps together and repeat until all the dough is used
and there are 16 rounds. Place 8 of the rounds on an ungreased baking
sheet. Top each round with a piece of the chocolate and one of the
remaining circles of dough. Press the edges gently to seal. Bake for 17 to
19 minutes, or until lightly browned. Remove the baking sheet to a wire
rack and cool for 5 minutes. Using a spatula, transfer the scones to the
wire rack to cool. Serve warm or cool completely and store in an airtight
container. Yield: 8 scones.
VARIATION: Make the dough as above, omitting bittersweet chocolate,
substituting 1/2 cup unsalted whole peanuts for the chopped peanuts and
kneading in 3/4 cup of semisweet chocolate chips at the same time.  Pat the
dough into a 9-inch diameter circle on a baking sheet. With a serrated
knife, cut into 8 wedges. Bake for 20 to 22 minutes, or until a cake tester
or toothpick inserted into the center of a scone comes out clean. Cool as
above and recut into wedges, if necessary.
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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