Photo courtesy of Nan Kelley.
The scone is one of my favorite baked goods — not surprising because, for this Mississippi girl, it’s a close kin to a southern staple, the biscuit. Plus, they’re really easy to make. You don’t need to let the dough rise, you don’t need a mixer, you can put them together quickly and tailor them with whatever you like — blueberries, currants, cranberries.
Scones can be savory or sweet, and the Brits typically like them at traditional tea time, plain, served with a little clotted cream and jam. In this case, I’m liking them with peanut butter and chocolate. Before now, I had not done this proven, winning combination in a scone, and I love how it turned out! However you like ‘em, pour yourself a cup of coffee or hot tea, sit back with a good friend or a good book and enjoy!
Nan Kelley’s Peanut Butter and Chocolate Chip Scones
2 cups flour
3 teaspoons baking powder
3 tablespoons sugar
1/4 teaspoon salt
1 can (5.33 ounces) evaporated milk
1/2 cup crunchy peanut butter (natural)
1/2 stick cold butter, cut into small pieces
3/4 cup chocolate chips
1 tablespoon crunchy peanut butter (natural)
1 cup powdered sugar
1-2 tablespoons milk
In a small mixing bowl, add evaporated milk, egg and peanut butter, and whisk together until peanut butter is smooth. Set aside.
In a large bowl, mix together flour, baking powder, sugar and salt. Drop butter pieces into the large bowl and use a pastry cutter or a fork to cut them into the dry mixture until crumbly. (This will take a couple of minutes.) Add peanut butter mixture to the large bowl and mix with a spatula. Add chocolate chips and mix until incorporated, moistened and dough starts to form.
Transfer dough and any flour bits to a well-floured flat surface and knead gently 5 or 6 times to form dough. Press dough ball into a circle about the size of a 9-inch cake pan, about 1 inch thick. Cut dough circle into 8 wedge-shaped pieces. Lay each piece on an ungreased cookie sheet and bake at 400 degrees for 10 minutes or until golden brown. Do not over bake.
Remove from cooking sheet immediately and cool on rack.
In a small bowl, blend peanut butter, powdered sugar and milk. Drizzle desired amount onto each warm scone and serve.
Every week on Top 20 Country Countdown our host, Nan Kelley, counts down your favorite videos — but when she’s away from the studio, she’s likely to be found in her kitchen, creating healthy, delicious meals. Nan likes to keep it simple, cooking entire meals using only one pan. Her husband, Charlie, lovingly gave her the nickname “One Pan Nan,” which is also the name of her cookbook [get it HERE]. Check back every other week for a new recipe.