June ABC challenge: Oatmeal Peanut Butter Chocolate Chip Scones

Damn trying to bake on a warm evening.  I was trying to make these for a bake sale fund raiser, so I hope they turn out, but although my butter started out frozen, by the time I was mixing in the chocolate chips it had melted.  I also had to use a buttermilk substitute; I was a little concerned when it didn't seem to change consistency, but I suppose all I needed was the acid.  We'll see how it goes.

Since I was using unsalted natural peanut butter, I increased the salt in the recipe.  I figured in this particular recipe, better a little more salty than not enough.  I added extra peanuts as well, but didn't measure them.

My changes are in strikeout and italics.  Here's what I used:

2 cups all-purpose flour

1 cup traditional rolled oats

⅓ cup dark brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

¼ ¾ teaspoon salt

6 tablespoons cold unsalted butter, cut into small pieces

¾ cup buttermilk

1 tablespoon white vinegar

1 egg (separated)

½ cup chunky peanut butter

crushed peanuts

1 cup semisweet chocolate chips

raw sugar (for sprinkling)

Preheat oven to 400 degrees F.  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).  In a small bowl, whisk together the buttermilk and the egg yolk. Make a well in the flour mixture and pour the buttermilk 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. Turn the dough out onto a sheet of parchment paper on a cutting board 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 raw sugar.  Cut the dough into 8-12 wedges (do not separate them), slide onto a baking sheet, 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. 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.

The dough was so soft and sticky, I shaped it and then stuck it in the freezer for about 15 minutes.  It firmed the dough, but I doubt it had any affect on the butter chunks (or smears, as they were.)  Otherwise, these were pretty easy and quick to pull together.

I baked the scones for the minimum amount of time.  The dough was well colored, but the interior was still very soft.  They also spread and rose a fair amount, such that the scones (cut into eights) ended up fairly large.  I recommend cutting them into 9-12 segments.

Conclusion:  I'm not big on scones--- I think it's mostly a textural thing.  They're not quite biscuits, which are nicely short, and not quite cake, soft and moist.  These didn't change my mind.  I don't think the flavors were well suited to scones, the texture was a bit dense (personally I think they could have used another minute or two in the oven, but then they might have been dry), and the oatmeal didn't soften, resulting in what felt like bits of paper.  But a scone lover probably would have found them delicious.  I might try using the basis of this recipe, though, with other flavors (minus the peanut butter and oats) as it baked up really nicely.

Recipe:  Oatmeal Peanut Butter Chocolate Chip Scones via Brown Eyed Baker