---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chocolate, Breads
       Yield: 8 servings
       2 c  Flour
     1/2 c  Sugar, brown
   2 1/2 t  Baking powder
     1/4 t  Salt
     1/4 c  Butter, sweet; chilled
     3/4 c  Peanut butter, creamy
     1/4 c  Milk
       2    Egg
       2 t  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
   (Randy’s 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.