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Peanut Butter Chocolate Chip Scones Recipe

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These Peanut Butter Chocolate Chip Scones combine the rich, creamy flavors of natural peanut butter with sweet milk chocolate chips in a tender, flaky scone. Perfect for breakfast, brunch, or an indulgent snack, these scones have a buttery crumb and a delightful balance of salty and sweet that will satisfy any sweet tooth.

  • Total Time: 1 hour 35 minutes
  • Yield: 8 scones

Ingredients

Dry Ingredients

  • 2 cups all purpose flour (fluff the flour before scooping and leveling)
  • 1/4 cup cornstarch
  • 1/2 cup granulated sugar
  • 3/4 Tbsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1/2 cup cold unsalted butter, cut in pieces
  • 1/2 cup heavy cream
  • 1/2 cup natural style creamy peanut butter
  • 1 cup milk chocolate chips

Instructions

  1. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent the scones from sticking and to ensure even baking.
  2. Combine Dry Ingredients: Place the flour, cornstarch, sugar, baking powder, baking soda, and salt in the bowl of a food processor fitted with a blade. Pulse a few times to thoroughly mix all the dry ingredients together.
  3. Incorporate Butter: Add the cold, cut pieces of unsalted butter to the food processor. Pulse about 25-30 times until the butter is incorporated in small bits and the mixture resembles coarse sand.
  4. Prepare Wet Ingredients: Measure out the heavy cream in a glass measuring cup, then add the natural creamy peanut butter to the cream to make a combined total of 1 cup of wet ingredients.
  5. Form Dough: Add the wet mixture to the food processor with the dry mixture. Pulse or process just until the dough clumps together in lumps, being careful not to overmix.
  6. Add Chocolate Chips and Chill Dough: Turn the dough out into a bowl and gently fold in the milk chocolate chips. Transfer the dough onto a lightly floured surface and pat it into a smooth disk about 7-8 inches in diameter. Wrap the disk tightly with plastic wrap and refrigerate for 1 to 1.5 hours to firm up.
  7. Preheat Oven: Preheat your oven to 400°F (204°C) for proper baking temperature.
  8. Slice and Arrange Scones: Remove the chilled dough from the refrigerator. Using a large, sharp knife, slice the dough into 8 equal wedges. Place them on the prepared baking sheet, leaving about 2 inches between each scone to allow for expansion. Optionally, you can arrange the scones closer in a ring shape to create pull-apart scones with softer sides.
  9. Bake Scones: Bake the scones for about 15 minutes, or until they are firm and fully baked. Check the cracks on top of the scones; if they look wet inside, bake a little longer but take care not to overbake to keep them tender.
  10. Cool and Serve: Let the scones cool on a wire rack for a short while before serving. Enjoy these warm or at room temperature for the best flavor and texture.

Notes

  • Fluff the flour before measuring to ensure accurate measurement for tender scones.
  • Use cold unsalted butter for a flaky texture; refrigerate if necessary before cutting into the dough.
  • Do not overmix the dough to avoid tough scones.
  • The chilling step is essential to solidify the butter and help the scones hold their shape during baking.
  • Placing scones closer together creates pull-apart scones with softer sides; spacing them apart yields crisper edges.
  • Check for doneness by looking at the cracks for any wet dough and avoid overbaking to keep scones moist.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/peanut-butter-chocolate-chip-scones-recipe/