- 2 cups flour
- 1/3 cup brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup oats
- 3/4 stick cold butter (3 ounces), cut into 1/2 inch cubes
- 3/4 cup buttermilk (Note: To make a buttermilk substitute, place 1 tablespoon lemon juice in a measuring cup and fill up to the 1 cup line with milk. Let stand at room temperature for a few minutes; shake up or stir vigorously before using)
- 1 egg, separated
- 1/2 cup crunchy peanut butter (not natural-style)
- 1 teaspoon vanilla
- 1 cup chocolate chips
Pre-heat the oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt and oats. Add the cold butter and use your fingers to rub the butter into the mixture until the butter is pea-size.
Whisk together the buttermilk, vanilla and egg yolk in a small bowl until combined. Make a well in the flour mixture and pour buttermilk mixture into the center. Add peanut butter. Using lightly floured hands, gently mix and knead the dough in the bowl until it starts to come together. Add the chocolate chips and knead until just incorporated. Do not over-mix.
Turn the dough onto the parchment lined baking sheet and shape into a disk 8 inches in diameter and about 1 1/2 inches high. Beat the egg white and use to brush the top of the dough. Cut the dough into 8 wedges – but do not separate the wedges.
Bake for 18-22 minutes until the scones start to brown. A toothpick inserted in a scone should come out clean. Let cool for five minutes and separate scones. Best served warm.