Comments on: Triple Threat Scones

By: Peanut Butter-Strawberry-Dark Chocolate Scones « Kim Cooks

Peanut Butter-Strawberry-Dark Chocolate Scones « Kim Cooks — Thu, 24 Mar 2011 23:04:33 +0000

[...] this, comes an ethical dilemma. I such a love for a particular scone recipe, that it would just seem like a sin to bake anything else. So, I [...]

By: Nick

Nick — Fri, 04 Feb 2011 16:52:16 +0000

Sure thing =). You know, I actually have that caramel dip in the fridge, so if I can scrounge up the other ingredients I may be trying this myself – maybe even using caramel in the dough itself and decrease the added sugar…I’ll keep thinking on this!

By: Lani

Lani — Fri, 04 Feb 2011 16:46:01 +0000

I have to admit I didnt think the PB and butterscotch could be improved on, but this sounds fabulous!!! I have to try this weekend! thanks for the extra mouth watering ideas.

By: Nick

Nick — Fri, 04 Feb 2011 16:42:09 +0000

Don’t be sorry you don’t tweet, it’s overrated anyways =).

That recipe sounds delicious. Butterscotch chips would definitely work. Or here’s an idea:

Cut the recipe in half and form 2 very thin disks of dough. Either but butterscotch chips in the dough first or melt some butterscotch (or use that caramel apple dip you see in stores) and spread it onto one dough disc and put the other disc on top. Then cut it into 6 scones and seal around the new edges so it doesn’t leak out. You could also mix the liquid butterscotch/caramel with more peanut butter for a superb filling!

My mouth is watering Lani so if you try this please let me know =)

By: Lani

Lani — Fri, 04 Feb 2011 16:19:31 +0000

Sorry I dont tweet yet. These look fabulous and I am going to try them. However, I was looking for a recipe that was PB and Butterscotch scone. I think I will replace the chocolate chips with butterscotch chips and see what happens. Maybe even crush a few butterscotch candies and put them in too. I had something like this in Durham, NC at Fosters 3 years ago and have never seen it since so I am desparate to do it myself now. Thanks for the recipe. If anyone tries the butterscotch first, let me know how it goes!

By: Nick

Nick — Wed, 10 Mar 2010 12:40:40 +0000

I’m glad you enjoyed them! Thanks for stopping by and telling me!

By: Auzzie

Auzzie — Wed, 10 Mar 2010 01:49:42 +0000

I made these with whole wheat flour (King Arthur organic) and they turned out really well. Thanks for sharing them!

By: Elle

Elle — Thu, 18 Feb 2010 16:45:00 +0000

Heck yeah, I’d love these! B-fast on the go, annnnd pb/chocolate at the same time? Yes, please!

By: Nick

Nick — Sat, 06 Feb 2010 14:48:32 +0000

Regular flour would work, whole wheat flour would work too but you may need to add a bit more liquid, otherwise it should be fine!

I’m always on the hunt for portable fast peanut butter breakfasts as well, I should really make a good compilation of some new and previous recipes!

By the way, where have you been? I lost track of fellow foodies at the end and you just disappeared!

By: leelee!

leelee! — Fri, 05 Feb 2010 18:42:51 +0000

good times, nick.

this looks so good– any other substitutions for ww pastry flower? would reg. do the trick?

and id like to see a post on fast pb b-fasts for college girlzzz on da go!