Instructions: Preheat oven to 375 degrees.

In a lg 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 sm 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 togvether 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.