{"id":17473,"date":"2017-09-20T13:00:29","date_gmt":"2017-09-20T20:00:29","guid":{"rendered":"http:\/\/highdesertmg.wpengine.com\/our-holly-days\/2017\/09\/20\/reeses-peanut-butter-cup-scones\/"},"modified":"2017-09-20T13:00:29","modified_gmt":"2017-09-20T20:00:29","slug":"reeses-peanut-butter-cup-scones","status":"publish","type":"post","link":"http:\/\/blogs.highdesert.com\/our-holly-days\/2017\/09\/20\/reeses-peanut-butter-cup-scones\/","title":{"rendered":"REESE\u2019S Peanut Butter Cup Scones"},"content":{"rendered":"

By Holly Sosa<\/a><\/span> <\/p>\n

\"\"<\/a><\/div>\n

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DelightfulMoments #CollectiveBias<\/em><\/span><\/p>\n<\/p>\n

There’s something about fall that practically demands a hot cup of coffee and scones in the early afternoon. Crisp air and a cozy sweater just aren’t the same without dunking a scone into a warm comforting cup of coffee. Scone recipes are my favorite to experiment with because they’re so rustic and easy to pull together that I can almost never ruin them. Earlier this week, I was inspired by the new seasonal flavors while shopping at my local Walmart. The International Delight\u00ae Seasonal Creamers<\/a> featured the flavors we all look forward to like Pumpkin Pie Spice, but there was also a REESE’S Peanut Butter Cup flavor that begged me to take it home. And naturally, I obliged. My husband is a chocolate peanut butter fanatic, so when I told him I’d be using some of the creamer to create REESE’S Peanut Butter Cup Scones, he was happy to wash the dishes for me as we waited for the scones to bake.<\/p>\n

I started by adding flour, sugar, baking powder, and some salt to a large mixing bowl.<\/p>\n

\"\"<\/p>\n

Next, I added in some cold butter that I grated with my cheese grater and some peanut butter. I mixed it together just slightly to start incorporating the ingredients.<\/p>\n

\"\"<\/p>\n

In a separate bowl, I whisked together an egg, plain Greek yogurt, some International Delight\u00ae REESE’S Peanut Butter Cup creamer, and vanilla.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

I added the wet ingredients to the dry ingredients and tossed in a few peanut butter and chocolate chips, stirring until just combined. Then I got in there with my hands to ensure the dry mixture was thoroughly incorporated.<\/p>\n

\"\"<\/p>\n

I floured my kitchen counter and placed the dough over it, forming it into about an eight inch circle. I cut it into eighths and transferred each slice to a baking sheet.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

The REESE’S Peanut Butter Cup Scones baked for about 12 minutes. I pulled them out and allowed them to cool completely before enjoying, much to my husband’s dismay. Waiting that long for his favorite treat was torturous for him, ha!<\/p>\n

\"\"<\/p>\n

I flavored my coffee with some of the same International Delight\u00ae REESE’S Peanut Butter Cup creamer I used in the scones and dunked them in for a treat that was practically perfect. The creamer is rich and smooth and the hint of flavor from the coffee made the scones even more delectable. If there’s not International Delight\u00ae REESE’S Peanut Butter Cup creamer in your coffee, there should be, my friends.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

For more fall inspired recipes featuring the International Delight\u00ae Seasonal Creamers, be sure to visit the social hub<\/a> where bloggers like me share some of our favorites inspired by the flavors we found at our local Walmart stores.<\/h3>\n

\"\"<\/p>\n

The post REESE’S Peanut Butter Cup Scones<\/a> appeared first on Our Holly Days<\/a>.<\/p>\n

Source:: <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

By Holly Sosa This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DelightfulMoments #CollectiveBias There’s something about fall that practically demands a hot cup of coffee and scones in the early afternoon. Crisp air and a cozy sweater just aren’t the same without dunking a scone into […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-17473","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/blogs.highdesert.com\/our-holly-days\/wp-json\/wp\/v2\/posts\/17473","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/blogs.highdesert.com\/our-holly-days\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/blogs.highdesert.com\/our-holly-days\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/blogs.highdesert.com\/our-holly-days\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/blogs.highdesert.com\/our-holly-days\/wp-json\/wp\/v2\/comments?post=17473"}],"version-history":[{"count":0,"href":"http:\/\/blogs.highdesert.com\/our-holly-days\/wp-json\/wp\/v2\/posts\/17473\/revisions"}],"wp:attachment":[{"href":"http:\/\/blogs.highdesert.com\/our-holly-days\/wp-json\/wp\/v2\/media?parent=17473"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/blogs.highdesert.com\/our-holly-days\/wp-json\/wp\/v2\/categories?post=17473"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/blogs.highdesert.com\/our-holly-days\/wp-json\/wp\/v2\/tags?post=17473"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}