Chocolate Chip & PB Scones

California chef Theully Calderwood loves comfort foods. Like these chocolate chip scones perfected with peanut butter. Flaky and moist, they bring together two of America’s most popular ingredients and offer plenty of satisfaction. “I already had a chocolate chip scones recipe, which I really like and did some adaptions to add Pasokin. It came out very good, and the taste of peanut butter is just so nice,” she explains. Originally from North Brazil, Theully moved to the US 13 years ago. A former lawyer, she decided to embark on a new professional path and studied culinary arts in San Francisco. She now caters for various events in San Francisco Bay area.

(yields about 10-12 scones)

3 ½ cups unbleached all-purpose flour
1/2 tsp baking soda
1 tbsp baking powder
1/2 tsp kosher salt
3/4 cup white sugar + 1/4 cup to garnish
5 Pasokin PB Bites Original (crumbled)
1 cup frozen butter, grated
1 cup chocolate chips
1 ½ cup heavy whipping cream, cold
80g peanut butter
Pasokin PB Crumbs Topping for coating

1. In a large bowl, sift the flour, baking soda, baking powder and salt.
Add the 3/4 cup sugar and the crumbled Pasokin Original PB Bites and stir until combined.
2. Add the frozen grated butter and the chocolate chips and mix until incorporated.
3. In a separate medium bowl, combine the peanut butter with the heavy cream. 4. Make a well in the center of the mixed dry ingredients and add the peanut butter and whipping cream mixture. Mix briefly, just until the ingredients come together (some loose flour should remain at the bottom of the bowl).
4. Place Pasokin PB Crumbs into a dish or bowl and reserve. With an ice cream scoop, gently scoop dough into balls of about 2 1/4 inches each. Then place the balls into the dish with the PB Crumbs and move them around to coat.
5. Sprinkle the remaining 1/4 cup sugar on top of the scones.
6. Place the scones coated with PB Crumbs and sugar in the fridge for 1 hour.
7. Preheat the oven to 375ºF. Place the scones about 2 inches apart in a baking tray lined with parchment paper or a baking mat and bake on the middle rack of the preheated oven for 25 to 30 minutes, or until golden brown.
8. Transfer the scones to a wire rack to cool.

Put the unbaked scones on a tray and freeze overnight. You can transfer the unbaked, frozen scones to a plastic bag and store in the freezer for up to 60 days. You can then bake them anytime, no defrosting needed.