Peanut Butter and Choc Chip Scones
Not your classic CWA scones, but take a trip to your local Family Mart in Japan and then you get these superstars.
So the Country Women’s Association would be mad about this, but honestly I fell in love with the choc chip scones at the Family Mart in Tokyo. They aren’t your typical butter, flour, milk and egg scone. They’re more like your Starbucks scone - so not really a scone, but we’re calling it a scone. These scones got me through many one-meal days in Japan and I fell in love with them.
When I unfortunately returned to Australia, my scones were gone. SAD FACE. No more chocolate chip goodness for breakfast. TEARS AND SADNESS. Through this hardship and turmoil, I found my solution. I made them myself, but I obviously added peanut butter because when isn’t it a good idea to add peanut butter?!
Tokyo 2020 is now upon us. You all should be watching Team Australia killing it. If not, that’s okay but watch the 1500 metre events SERIOUSLY. Watch my coach run the 10,000 too. And also make yourself a little piece of Tokyo with these scones.
Makes about 8 scone wedges
The Scones
125 g sorghum flour
125 g wholemeal spelt flour
30 g brown rice flour
110 g raw caster sugar
3/4 Tbs baking powder
1/4 tsp baking soda
1/2 tsp salt
115 g cold butter
117 g cream/creme fraiche
125 g dark roast crunchy peanut butter (Mayver’s)
176 g dark chocolate chips
extra cream and demera sugar for sprinkling
To make the scones
Place all dry ingredients into a bowl and mix until evenly distributed. If this is too involved just shake the bowl until it looks mixed.
Dice the butter and toss cubes into the flour. Rub flour and butter with your fingertips until butter is pea sized.
Add the cream, choc chips and peanut butter and gently fold until just combined and choc chips are distibuted. At this point you should have a soft dough.
Gently form dough into a disk 2 - 3 cm thick. Wrap dough in plastic wrap and rest in the fridge for 4 - 48 hours.
Preheat oven to 200C and prepare a baking tray with silpat or baking paper.
Remove dough from fridge and cut disk into a semi circle then into quarters and then cut the quarters into halves. You should have 8 wedges.
Place wedges onto prepared tray then brush with cream and sprinkle sugar on top.
Bake for 18 - 22 minutes, or until golden.
Rest for 5 minutes on the tray and then eat it!
Notes:
* You could try to vegan-ise this with coconut cream and coconut oil in its solid state. This will change the texture of the scones and may result in a less flaky, buttery scone (I will probably do this so just wait for that recipe).
*You can add 50 g of oats and remove 50 g of flour. If you do this I suggest adding blueberries instead of choc chips and almond butter instead of peanut butter.
*You can make it gluten free if you replace the spelt flour with GF flour (make sure it’s cup for cup or my blend shameless self promotion).
final thoughts…
Real talk… I’m finding the whole keeping positive thing hard. Please pray that Sunshine Coast Marathon is going ahead. I’ve been in a constant training block since April now. PLEASE DO THIS!!!! I NEED MY RACE!!!!
In positive news, the Tokyo marathon is next week so at least we get that.
Amelia xx
