peanut butter chocolate chip oatmeal scones

yes, scones, again. for the second time in just as many weeks, we're baking up a pan of scones. mostly because winn keeps asking for them. mostly because nothing goes better with a hot cup of coffee than a freshly baked scone. and mostly because homemade scones are the best kind.

while scones really are one of my favorite things, this version is one of the best - it's like a chocolate, peanut butter, oatmeal breakfast cookie. dessert for breakfast. not feeling it? try one of my other favs: carrot cake scones with honey pecan butter, whole wheat vanilla, maple oatmeal, orange creamsicle, peanut butter iced banana scones, pumpkin spice, coconut lime, and strawberry vanilla.

peanut butter chocolate chip oatmeal scones
adapted from baked elements
30 minutes, makes 8 large or 16 small scones

2 cups flour
1 cup oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
3/4 cup milk
1 egg yolk
1/2 cup peanut butter
1 cup mini chocolate chips

1. preheat your oven to 400F and line a baking sheet with parchment paper or a silicone mat. set aside.
2. in a large bowl, mix the flour, oats, brown sugar, baking powder, baking soda, and salt. add the butter and use your hands or a mixer to mix until the butter is in coarse crumbs.
3. make a well in the center of the mixture and add the milk, egg yolk, and peanut butter. mix until it starts to come together. add the chocolate chips and continue mixing until everything is incorporated.
4. to make large scones, turn the dough out onto your baking sheet and form into round disk about an inch to an inch and a half thick. cut the dough into eight wedges, don't separate them, and bake for about 20 minutes or until they're brown and a toothpick comes out clean. alternatively, to make smaller scones, turn the dough out onto your baking sheet and form into two round disks about an inch thick. cut each round into eight wedges, don't separate them, and bake 15-20 minutes or until they're brown and a toothpick comes out clean.
5. transfer from the baking sheet to a wire rack to cool completely. store in an airtight container.

2015.05.04 this is one of things i make (for dinner)'s picks for the secret recipe club!