Oatmeal Peanut Butter Chocolate Scones

This scone recipe is a bit different from what my husband and I had at brunch with our friends. I used Nutella instead of plain chocolate and added toasted oatmeal for texture and to accentuate the nuttiness of the peanut butter and hazelnuts. I also chose to bake them more like you would bake Irish Soda Bread - in a round springform pan with removable sides.

Usually, scones are rolled out, cut into triangles, and then baked individually on a baking sheet like biscuits. Pressing the dough gently into the springform pan and not cutting them until they are finished baking, produces scones that are extremely moist and tender.

In all honesty, these chocolate scones are really nothing like traditional English scones.

Traditional English scones are really more like what most Americans would call biscuits. They are flaky, barely sweet, and generally served with sweet jam and clotted cream. They usually don't have any "extra" ingredients (certainly not anything as crazy as peanut butter and chocolate).

In contrast, these chocolate peanut butter scones do not need to be served with butter, cream, or jam. They don't need anything, in fact, except to be sliced and eaten slowly with a cup of coffee or tea. (And maybe some bacon. Because, well... bacon.)

These scones are a rich treat. In addition to peanut butter and Nutella, they include a generous amount of butter. They also call for crème fraîche (or sour cream, if you prefer) instead of milk or cream. This makes them extra tender and gives them a very slight tanginess that cuts through the richness of the peanut butter and Nutella. They are the perfect addition to a special occasion brunch or lazy weekend morning... or anytime you have a hankering for chocolate and peanut butter.

📖 Recipe