Title: Chocolate Stuffed Peanut Butter Scones
Categories: Breads, Chocolate, Desserts
Yield: 6 Servings

2 c Flour
1/2 c Lt brown sugar, firmly
-packed
2 1/2 ts Baking powder
1/4 ts Salt
1/4 c Unsalted butter, chilled
3/4 c Peanut butter, creamy
1/4 c Milk
2 lg Eggs
2 ts Vanilla
1/2 c Unsalted peanuts, chopped
1 1/2 oz Bittersweet chocolate,
-broken into 8 equal pieces

Preheat oven to 375 degrees.

In a lg bowl, stir together the flour, brown sugar, baking powder, and
salt. Cut the butter into 1/2-inch cubes and distribute them over the flour
mixture. With a pastry blender or two knives used scissors fashion, cut in
the butter until the mixture resembles coarse crumbs. In a sm bowl, stir
together the peanut butter mixture to the flour mixture and knead until
combined. Knead in the peanuts.

Pat the dough out into a 1/2-inch thickness on a cutting board. Using a
floured 2-1/2 in. to 3-in. diameter crinkled round biscuit cutter, cut out
rounds from the dough. Gather the scraps togvether and repeat until all the
dough is used and there are 16 round. Place 8 of the rounds on an ungreased
baking sheet. Top each round with a piece of the chocolate and one of the
remaining circles of dough. Press the edges gently to seal. Bake for 17-19
minutes, or until lightly browned. Remove the baking sheet to a wire rack
and cool 5 minutes. Using a spatula, transfer the scones to the wire rack
to cool. Serve warm or cool completely and store in an airtight container.

VARIATION (Randy's Preference): Make the dough as above, omitting
bittersweet chocolate, substituting 1/2 c unsalted peanuts for the chopped
peanuts and kneading in 3/4 c semisweet chocolate chips at the same time.
Put the dough into a 9-inch diameter circle on a baking sheet. With a
serrated knife, cut into 8 wedges. Bake 20-22 minutes, or until a cake
tested or toothpick inserted into the center of a scone comes out clean.
Cool as above and recut into wedges, if necessary.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini