In the Oven: Oatmeal Peanut Butter Chocolate Chip Scones

These are a rustic scone from Baked Elements, made with peanut butter (will you use store-bought, or will you make your own?) and oats. Chocolate chips can be left out if you want to split your scone in half and add jelly for a take on a peanut butter and jelly sandwich.

Posting date is October 14!

Oatmeal Peanut Butter Chocolate Chip Scones
Yield: 8 scones

2 cups all-purpose flour
1/3 cup firmly packed dark brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup rolled oats
3 ounces (3/4 stick) cold unsalted butter, cut into ½-inch cubes
3/4 cup buttermilk, well shaken
1 large egg, separated
1/2 cup chunky peanut butter (see page 26)
6 ounces (about 1 cup) semisweet or milk chocolate chips
2 tablespoons raw sugar (optional)

Preheat the oven to 400 degrees F and position the rack in the center. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt, and oats. Add the butter and use your fingertips (or a pastry cutter) to rub (or cut) the butter into the flour mixture until the butter is pea-size and the mixture looks like chunky, coarse sand.

In a glass measuring cup or small bowl, whisk together the buttermilk and egg yolk until combined.

Make a well in the dry ingredients and pour the buttermilk mixture into the center of the well. Add the peanut butter. Using clean, dry, lightly floured hands, gently mix and knead the dough in the bowl until it starts to come together.

Add the chocolate chips and knead until just incorporated. Do not overwork the dough.

Turn the dough out directly onto the prepared baking sheet and shape it into a disk 71⁄2 to 8 inches in diameter and about 11⁄2 inches high. Beat the egg white slightly, brush the top of the dough with the egg white, and sprinkle with the raw sugar, if you wish.

Cut the dough into 8 wedges—but do not separate the wedges—and bake for 18 to 22 minutes, or until the scones start to brown, rotating the baking sheet halfway through. Alternatively, check for doneness by inserting a toothpick into the center of the scone. If the toothpick comes out clean or with just a few crumbs clinging to it, the scones are done. (Make sure these are fully cooked—an underbaked scone is not nearly as good as a slightly underbaked brownie.)

Remove from the oven, let cool for 5 minutes and re-slice and separate the scones. Serve slightly warm or transfer to a wire rack to cool completely. Scones taste best when consumed within 24 hours of baking, but you could store these scones in an air- tight container for up to 2 days.

Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.