This time with chocolate chips, coconut flakes, and a peanut butter layer. You can probably leave out the coconut flakes, or replace the peanut butter layer with nutella!
Ingredients:
2 cups of flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup butter (cold, or frozen)
1/2 cup of chocolate chips
1/2 cup of coconut flakes (optional)
1 egg
1 tsp almond or vanilla extract
1/2 cup of yogurt (tart or vanilla should work) or sour cream
8 tsp peanut butter
Oven preheated to 400*
Directions:
1. Sift together the flour, sugar, baking powder, baking soda, and salt (or in my case, dump them in a bowl and stir with a fork)
2. Cut the cold butter into small cubes, and add to the flour mixture. Cut the butter into the flour with a pastry cutter, whisk, or fork. It should be grainy/sandy when it's well incorporated.
3. Add the chocolate chips and coconut flakes.
4. Whisk the egg, extract, and yogurt together, and then add to the flour/butter mixture.
5. Mix with a fork until you can't anymore, and then work it with your hands until you have a nice ball.
6. Lightly flour a cutting board, and then place the ball on it. Flatten into a disk about 8-9 inches across (or 3/4 inch thick).
7. Cut into 8 pieces with a pizza cutter (or sharp knife).
8. Cut each slice in half (not all the way through) like you're making a sandwich, so that when you open the scone, it looks like a diamond.
9. Put about 1 tsp of peanut butter inside the scone, and reseal it.
10. Place the scones on a greased and floured cookie sheet, sprinkle a little sugar on top of each one, if desired, and then bake at 400 for 16-18 minutes (the tops should be slightly golden.
