2 c  Flour
1/2 c  Sugar, brown
2 1/2 ts Baking powder
1/4 ts Salt
1/4 c  Butter, sweet; chilled
3/4 c  Peanut butter, creamy
1/4 c  Milk
2    Egg
2 ts Vanilla
1/2 c  Peanuts, unsalted; chopped
1 1/2 oz Chocolate, bittersweet

Approx. Cook Time: 0:17
Break chocolate into 8 equal pieces. Preheat oven to 375F. In a large
bowl, stir together the flour, brown sugar, baking powder, and salt. Cut
the butter into 1/2-inch cubes and distribute them over the flour mixture.
With a pastry blender or two knives used scissors fashion, cut in the
butter until the mixture resembles coarse crumbs. In a small bowl, stir
together the peanut butter mixture to the flour mixture and knead until
combined. Knead in the peanuts. Pat the dough out into a 1/2-inch
thickness on a cutting board. Using a floured 2-1/2 in. to 3-in. diameter
crinkled round biscuit cutter, cut out rounds from the dough. Gather the
scraps together and repeat until all the dough is used and there are 16
round. Place 8 of the rounds on an ungreased baking sheet. Top each round
with a piece of the chocolate and one of the remaining circles of dough.
Press the edges gently to seal. Bake for 17-19 minutes, or until lightly
browned. Remove the baking sheet to a wire rack and cool 5 minutes. Using
a spatula, transfer the scones to the wire rack to cool. Serve warm or cool
completely and store in an airtight container. VARIATION (Randys
Preference): Make the dough as above, omitting bittersweet chocolate,
substituting 1/2 c. unsalted peanuts for the chopped peanuts and kneading
in 3/4 c. semisweet chocolate chips at the same time. Put the dough into a
9-inch diameter circle on a baking sheet. With a serrated knife, cut into 8
wedges. Bake 20-22 minutes, or until a cake tested or toothpick inserted
into the center of a scone comes out clean. Cool as above and recut into
wedges, if necessary.