These buttermilk scones are jam-packed with old-fashioned oats, chunky peanut butter, M&M’s and chocolate chips. They're then finished off with a drizzle of peanut butter ganache and spooky candy eyes. —Kate Sousa, Spokane, Washington
Ingredients
- 2-3/4 cups all-purpose flour
- 1-1/4 cups old-fashioned oats
- 1/2 cup packed brown sugar
- 4-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chunky peanut butter
- 1/2 cup butter
- 1 cup buttermilk
- 3/4 cup miniature semisweet chocolate chips
- 1/2 cup M&M's minis
- GANACHE:
- 4 tablespoons heavy whipping cream
- 3 tablespoons semisweet chocolate chips
- 3 tablespoons creamy peanut butter
- 56 candy eye sprinkles
Directions
- Preheat oven to 375°. In a large bowl, whisk flour, oats, brown sugar, baking powder, baking soda and salt. Cut in peanut butter and butter until mixture resembles coarse crumbs. Stir buttermilk into crumb mixture just until moistened. Stir in mini chocolate chips and M&M's.
- Scoop or shape by 2 tablespoonfuls onto greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks.
- Meanwhile, in a small microwave safe bowl, combine heavy whipping cream, chocolate chips and peanut butter. Microwave in 10- to 20-second intervals until melted; stir until smooth. Drizzle over scones; top with two candy eyes.
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