Sunday, October 14, 2012
Baked Sunday Mornings: atmeal Peanut Butter Chocolate Chip Scones
Over the past five years I have run numerous road races. There have been a few that have been not so great (usually involving hilly streets in in San Francisco), many that I have enjoyed and/or learned something from, and one particularly spectacular day in 2010 that involved completing a marathon and a proposal. There are a few common factors that pretty much all races I run have: Josh is with me, Rihanna is on the playlist, and I eat a Chocolate Chip Peanut Crunch Clif Bar before the race. This week’s Baked Sunday Mornings selection, Oatmeal Peanut Butter Chocolate Chip Scones, is basically the awesome pastry version of my pre-race fuel of choice, so naturally I felt pre-disposed to like it.
These scones did not disappoint. I mean, seriously, peanut butter and chocolate chips for breakfast? No complaints here. Other than the chocolate chips, there really was not an excessive amount of sugar in the recipe - I have definitely made more decadent scones. I gave one to Josh warm out of the oven and he pronounced it “ridiculously good.” (And went on to have a second shortly thereafter.) I had made some healthy-ish muffins for his breakfasts last week, and he ate them, but these are definitely a step up in the breakfast department.
You can find the recipe here on the Baked Sunday Mornings website and check the other bakers’ links here.