When I moved into a new apartment at the beginning of the summer, I didn’t have high hopes. The old apartment had all the markings of a Jersey frat house, except for the fact that I lived there. The new place, however. Oh, the new place.
Built just after the Civil War, I wake up every day to a dream of soft natural light, exposed brick, and gleaming wood floors. The best part — yes, there is a best part — is the backyard. A wide open, green space, almost entirely shaded by massive trees, set back from the street, it is the prefect refuge from the incessant bustle of the area. I have my coffee out there most mornings, reading a book or playing around on my computer, and just thank my lucky stars that we moved into the only house in town with a lovely green space.
Today I wanted to make something a little special for my morning coffee, my half-hour every morning when I do anything but search for jobs and write cover letters. These scones were absolutely wonderful; incredibly soft and moist, perfectly punctuated with chocolate and peanut butter chips. If I wasn’t a peanut butter chip convert before, I certainly am now. These things are going in everything I make from now on.
Super simple to whip up, these scones are the perfect way to bring a little extra brightness to your breakfast.
Buttery Scones with Chocolate and Peanut Butter Chips
Recipe heavily adapted from a farmgirl’s dabbles
2 cups sifted flour
1/3 cup packed dark brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter, cut into small cubes
1/2 package (6 ounces) mini chocolate chips
1 package (12 ounces) peanut butter chips
1/2 cup half-and-half, at room temperature
1 large egg, lightly beaten
1 1/2 teaspoons vanilla
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt.
Mix in the cold butter (I used a hand mixer, but you can also use a food processor or cut the butter in by hand) until the dough looks like course sand.
Make a well in the center, then fill it with your half and half, egg, vanilla, and chips. Mix until just combined.
My dough was quite sticky, so I used a 1/3 cup to scoop the dough onto a prepared baking sheet. Bake at 425 degrees for thirteen to fifteen minutes, or until the tops are just browning.