Peanut Butter and Chocolate Chip Oatmeal Scones

I've always been an enormous fan of breakfast foods and have even been known to make breakfast for dinner.  Waffles, pancakes, French toast, eggs, you name it, I pretty much enjoy it all!  Over the past year or two though, I'd have to say that scones have slowly crept ahead of the rest, and have become my new favorite breakfast.  For some reason I feel the need to shout, "I absolutely love scones!!!"  Especially when I have a large cup of steaming hot coffee to go with them.  And due to all the different flavor combinations that there are out there, I could never get bored!

However, for this recipe, I chose to stick with the traditional chocolate and peanut butter.  A flavor combination that, in my opinion, can never go wrong!  In the end though, the chocolate and peanut butter is what makes the scone taste more like a dessert than a breakfast food, which is completely ok with me.  So do yourself a favor, and grab a large cup of coffee or a glass of milk and enjoy!

Peanut Butter and Chocolate Chip Oatmeal Scones
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Makes 8 scones

Ingredients:
2 cups all-purpose flour
1 cup old fashioned oats
1/3 cup light brown or dark brown sugar
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
6 Tbsp. butter, cold and cut into small pieces
¾ cup skim milk or heavy cream
1 egg, separated
½ cup peanut butter (creamy or chunky)
1 ¼ cup semi-sweet chocolate chips
Raw sugar for sprinkling
8 oz. semi-sweet chocolate (for drizzle)

Directions:

Preheat the oven to 400 degrees and line a baking sheet with a silicone baking mat or a piece of parchment paper.

In a large bowl combine the flour, oats, sugar, baking powder, baking soda, and salt.  Whisk together until combined.  Next, cut the butter into the flour mixture until pea-size pieces form.  You can do this by using a pastry blender, or your fingertips.

In a small bowl, whisk together the milk and egg yolk.  Create a well in the middle of the flour/oat mixture and pour in the egg milk.  Also, add in the peanut butter.  Now, using a spatula or a wooden spoon, gently fold the ingredients together.  Once they are combined, add in the chocolate chips and continue to knead together, using your hands, until a dough forms.  Be careful not to over knead though.

Place the prepared dough onto the silicone baking mat, or piece of parchment  paper, and pat out until it forms an 8-10 inch round circle.  Lightly whisk the egg white, and then brush it over the top of the prepared scone.  Sprinkle with the raw sugar.

Cut the dough into 8 triangles (only slightly pulling them apart) and bake for 18-20 minutes or until the scones begin to turn a nice golden brown color.  Allow to cool in the pan, on a wire rack, for about 5 minutes and then completely separate the scones and place on a wire rack to cool completely.

Melt the semi-sweet chocolate, in a microwave safe bowl, in 30 second intervals, making sure to stop and stir in between.  Lightly drizzle the melted chocolate over the top of the cooled scones.  Store in an airtight contained.  Best served reheated.

Slightly adapted from Brown-Eyed Baker