I seriously cannot believe it is April! The husband and I hit the 6-month-as-a-married-couple mark on April Fool’s Day. Seemed fitting considering it certainly doesn’t feel like that long. Somebody must be running ahead of me and messing with calendars!
Now, if you asked me what time of year it was judging by the weather – it certainly would not be early April! I believe Memphis just had a few months of “Wintring” this year, combining winter and spring. I mean, it’s 90 degrees! I wore jeans and a 3/4 sleeve shirt yesterday with flip-flops and I almost broke into a sweat loading my groceries into my car!
Anyways, with all of the gorgeous weather out – I managed to read 2 books during my patio time after work. It was nice – I feel like I’d been gluing myself to the tv lately just to “relax”. I have always loved reading but I’m so much better about doing it on vacations – but I don’t need a beach to enjoy a book! It relaxes me and makes me so happy to get lost in a good story. I read “Something Borrowed” – which quite honestly just made me angry, so I had to read “Something Blue” and it did help reduce the anger a little.
Well, by the time Friday rolled around I realized I was supposed to have something to make for our Sunday school! Our class was just doing a potluck type deal for breakfast. Since the husband and I go to early service, a breakfast casserole would be tricky to have it made early and then sit in the car for 1 1/2 hours. I figured baking something like muffins would be good, but when I hit the internet, I found these gems and did not look back!
I had never in my life made scones (maybe only eaten them once) but just something about these called to me. And I am glad they did.
Chocolate Chip Scones with a Peanut Butter Glaze (makes 32 mini scones)
2 cups white-whole wheat flour
1/3 cup brown sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
1/2 cup cold, unsalted butter
3/4 cup mini chocolate chips
1/2 cup reduced-fat buttermilk
1 egg, lightly beaten
1 tsp. Vanilla
1 Tbsp. fat-free milk
Peanut Butter Glaze:
3/4 cups sifted powdered sugar
2 Tbsp. fat-free milk
2 Tbsp. reduced-fat creamy peanut butter
1/2 tsp. vanilla extract
Preheat oven to 425. Line baking sheet with a baking mat.
In a large bowl, stir together flour, brown sugar, baking powder, baking soda and salt.
Cut butter into 1/2 Tbsp. pieces and add to flour mixture. Cut into mixture with a pastry cutter until it becomes coarse and crumbly.
Add buttermilk, vanilla, egg and chocolate chips. Stir until just combined.
Transfer dough to lightly floured surface and knead a few times with your hands. Take half of the dough and roll into a rectangle shape, about 1/4 inch thick. Use a pastry knife to trim with precision.
Cut dough length-wise down the center of your rectangle. Then cut into 8 equal squares. Cut each square diagonally, leaving 16 triangles.
Repeat with remaining dough.
Place scones on baking mat and brush the tops with the 1 Tbsp. milk.
Bake for 12-15 minutes. Remove and let cool. Don’t burn your fingers trying to steal on right out of the oven…I may or may not be speaking from experience!
For the glaze, whisk all ingredients together until smooth.
It’s not entirely necessary, because the chocolate chip scones on their own are, well, amazing…
But you know that peanut butter and chocolate kinda belong together, right? So it would just be sad to get in the way of fate…