I’m so excited to share today’s video with you all because it corresponds with my most read blog post of all time! If you’ve been reading M Loves M for awhile, you might remember these Oatmeal Peanut Butter Chocolate Chip Scones. I featured them in 2013 and since then it’s been a recipe that’s been featured and pined hundreds of thousands of times. CRAZY! But, I mean, it’s obvious why right?! Oatmeal. Peanut Butter.Chocolate Chip. Scones!! What’s better than that?! Nothing, right?
So today I’m going to show you just how easy it is to make these scones! This would be a delicious Sunday morning treat, but let’s be honest, they’d be amazing all throughout the day, even for dessert!
Scones are one of my favorite breakfast pastries, although I might have a new favorite after our trip to Portugal. Making scones is so simple, you just mix some ingredients and drop them on a tray. If you can make chocolate chip cookies, you can make scones. They’re not intimidating…I promise! I made these Pecan Maple Scones before our trip and oh my gosh. I almost have no words. First of all, the scent of the pears baking in the oven with maple syrup was absolutely incredible. And then you try them! Oh my word, please make these! Pretty please! I promise you’ll love them. They smell and taste just like fall! Or at least how I imagine fall to taste!
Pear Maple Scones makes 10
INGREDIENTS 3/4 cup well-shaken buttermilk 1/2 cup pure maple syrup 1/2 cup plus 2 tablespoons heavy cream 3 1/2 cups all-purpose flour 1/2 cup sugar 1 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 2 sticks (1 cup) unsalted butter, cut into 1/2-inch cubes 1 cup pear, peeled and diced (I used a Barlett) ½ cup chopped pecans 2 large egg yolks Special equipment: parchment paper
DIRECTIONS Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
Whisk together buttermilk, syrup, and 1/2 cup cream in a small bowl. Whisk together flour, sugar, salt, cinnamon, baking powder, and baking soda in a large bowl, until combined. Add butter and blend with your fingertips, or a pastry blender, until mixture resembles coarse meal with some small butter lumps. Mix in pears, ¼ cups nuts, then add buttermilk mixture and mix until just combined. Make sure not to overmix.
Line 2 large baking sheets with parchment paper and drop 10 (1/4-cup) mounds of batter onto each sheet, leaving about 1 inch between mounds.
Whisk together yolks and remaining 2 tablespoons cream, then brush over tops of scones and sprinkle with 1/4 cup chopped nuts
Bake, switching position of baking sheets halfway through baking, until scones are puffed and golden, about 20 minutes.
Transfer to a rack and cool to warm.
Note: Scones are best eaten the day they’re made! Trust me on this one! ——–
Scones are one of my favorite breakfast pastries. I make them often for Matthew because he loves them too. One of my most popular blog posts is actually for these OATMEAL PEANUT BUTTER CHOCOLATE CHIP SCONES. It’s a mouthful to say but the best to eat! I decided to make some scones the other weekend with these frozen berries I had on hand and they were delicious. It’s so great with the addition of buttermilk and lemon zest too. Buttermilk is just amazing in baked goods!
Blackberry Buttermilk Scones makes about 10 scones
INGREDIENTS
3 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 brown sugar
1 tsp baking soda
1 Tbsp baking powder
1 tsp kosher salt
1 cup unsalted butter, cut into 1/2-inch cubes
3/4 cup cold buttermilk
zest from 1 lemon
1 1/2 cups fresh blackberries or blueberries, laid out and frozen {I freeze them overnight on a plate}
egg wash- 1 egg yolk, 1 Tbsb cream/milk, pink of salt all whisked together
DIRECTIONS
In a large bowl, combine flour, sugars, baking soda, baking powder and salt. Add in butter and crumble it into flour mixture with your fingertips until it’s pea and edamame bean-size. Add the buttermilk and lemon zest and lightly mix.
Put mixture immediately onto a clean surface and using the heel of your palm, flatten out the dough. Gather it back and repeat about three times, until the dough starts to hold together. Make sure not to overwork the dough. Pat into a 9x12inch rectangle, about 3/4-inch thick. Spread the frozen berries evenly on top and roll dough into a log. Then flatten the top and cut into about 10 triangles. Transfer to an ungreased sheet pan and freeze for at least 2 to 3 hours, until ready to bake.
Preheat the oven to 350 degrees Fahrenheit. Remove the scones from the freezer and space on an ungreased baking sheet about 2 to 3 inches apart. Brush with the egg wash and sprinkle with granulated sugar. Bake until cooked through and brown, about 25 minutes. They should easily lift off the pan.
Best eaten same day! {trust me..fresh is best with these guys!}
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Do you love scones too? If you’re a muffin fan..don’t worry! I have an amazing recipe coming up! Just need to test it once more 🙂 I’m having a little too much fun with breakfast foods right now!
Welcome to M Loves M! My name is Mara and I created this lifestyle site in 2009 as a place to share my love of fashion, beauty, food and entertaining. I moved from Southern California to Idaho and love adventuring with my husband Matthew, our two children, and our dog Ginger. We're also pregnant with baby #3, due this autumn! I strive to create a site that’s relatable to women, while also being inspirational. I’m so glad you stopped by!
