Peanut Butter Chocolate Chip Scones

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After years of not being a scones fan, Iโ€™ve been converted.

And if peanut butter, chocolate, and warm pastries canโ€™t convert you, nothing will.

Peanut Butter Chocolate Chip Scones - Easy scones that are moist, full of flavor & loaded with chocolate chips! (and not dry!)

My previous issues with scones are that they tend to be dry, tasteless, and resemble eating cardboard. Dry, bland calories are definitely not worth the cardio.

But my mind changed a couple months ago when I made The Best Glazed Mixed Berry Scones.

It’s been one of my most popular recipes this year and the scones have gotten rave reviews from people who’ve made them.

Peanut Butter Chocolate Chip Scones - Easy scones that are moist, full of flavor & loaded with chocolate chips! (and not dry!)

So I decided to โ€˜improveโ€™ upon the recipe and made a peanut butter and chocolate version.

The scones are easy to make, you donโ€™t need a mixer, and theyโ€™re ready in 30 minutes. You canโ€™t beat that.

Between the butter, peanut butter, sour cream, and the peanut butter glaze, thereโ€™s virtually no chance of dryness. Just don’t overbake.

Peanut Butter Chocolate Chip Scones - Easy scones that are moist, full of flavor & loaded with chocolate chips! (and not dry!)

I use sour cream (or Greek yogurt) rather than using milk because it seals in more moisture. Plus, since itโ€™s acidic like buttermilk, it not only helps the scones stay moister, but it helps them rise better and taste lighter and fluffier.

Thereโ€™s an abundance of chocolate chips in every bite. I used mini chips because in more delicate items like muffins and scones I prefer the size ratio, but I’m sure regular-sized chips will work.

The overall peanut butter flavor is accentuated with a sweet peanut butter glaze, but if you prefer to play up the chocolate aspect, drizzle with melted chocolate. I’ll never say no to chocolate for breakfast.

Peanut Butter Chocolate Chip Scones - Easy scones that are moist, full of flavor & loaded with chocolate chips! (and not dry!)

If youโ€™re a chocolate and peanut butter fan, youโ€™re going to love these.

I only wish Iโ€™d thought of them 3 years ago when I was writing Peanut Butter Comfort.

Peanut Butter Chocolate Chip Scones - Easy scones that are moist, full of flavor & loaded with chocolate chips! (and not dry!)

Peanut Butter Chocolate Chip Scones - Easy scones that are moist, full of flavor & loaded with chocolate chips! (and not dry!)

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4.86 from 7 votes

Peanut Butter Chocolate Chip Scones with Peanut Butter Glaze

By Averie Sunshine
The scones are easy to make, you donโ€™t need a mixer, and theyโ€™re ready in 30 minutes. Although many scones can be dry, between the butter, peanut butter, sour cream, and the peanut butter glaze, thereโ€™s no chance of dryness here. The sour cream (or substitute with Greek yogurt) not only helps the scones stay moister, but it helps them rise better and taste lighter and fluffier. Thereโ€™s an abundance of chocolate chips in every bite and I used mini chips because I prefer the size ratio, but Iโ€™m sure regular-sized chips will work. The overall peanut butter flavor is accentuated with a peanut butter glaze, but use melted chocolate to play up the chocolate aspect. If youโ€™re a chocolate and peanut butter fan, youโ€™ll love these.
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 30 minutes
Servings: 8 medium/large scones
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Ingredients  

Scones

  • 2 cups all-purpose flour
  • ยฝ cup granulated sugar
  • 1 tablespoon baking powder
  • pinch salt, optional and to taste
  • ยฝ cup unsalted butter, cold (1 stick)
  • 1 large egg
  • โ…“ cup creamy peanut butter
  • ยผ cup sour cream, lite is okay; Greek yogurt may be substituted
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet mini chocolate chips

Glaze

  • ยฝ cup creamy peanut butter
  • 1 cup confectionersโ€™ sugar
  • about 2 to 3 tablespoons milk or cream

Instructions 

  • Preheat oven to 400F. Line a baking sheet with aย Silpatย or parchment; set aside.
  • Scones โ€“ In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
  • Add the butter, and with a pastry cutter or two forks, cut the butter in. You can use a food processor, but I find not having to wash it is a big time-saver. I smoosh the butter with forks and when itโ€™s the size of large marbles, I use my hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.
  • In a small bowl, add the egg, 1/3 cup peanut butter, sour cream, vanilla, and whisk to combine until smooth.
  • Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; donโ€™t overmix or scones will be tough. If dough seems very crumbly or isnโ€™t coming together, add sour cream, 1 tablespoon at a time, until moist enough to come together.
  • Add the chocolate chips and fold to combine.
  • Turn dough out onto aย Silpatย ย or clean, lightly floured work surface and with lightly floured hands or a spatula, pat dough into an 8-inch round, approximately 2 inches high.
  • With a large knife, slice round into 8 equal-sized wedges.
  • Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking.
  • Bake for about 12 to 15 minutes, or until scones are very lightly golden and cooked through. They set up more as they cool; itโ€™s critical not toย overbake or scones will be dry. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because theyโ€™re baking in quite a hot oven, watch them closely starting after about 11 minutes to ensure the bottoms arenโ€™t getting too browned.
  • Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling.ย While the scones cool, make the glaze.
  • Glaze โ€“ In a medium, microwave-safe bowl, add 1/2 cup peanut butter and heat for 30 seconds to soften.
  • Add the confectionsโ€™s sugar, 2 tablespoons cream, and whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
  • Evenly drizzle the glaze over the scones before serving or frost them like a frosted sugar cookie, which I prefer. If you drizzle the glaze, youโ€™ll likely have extra. It will keep airtight in the fridge for up to 1 month; reheat gently in micro before using again. Scones are best fresh, but will keep airtight at room temperature for up to 3 days. Iโ€™m comfortable storing glazed items at room temperature, but if youโ€™re not, glaze only the scones you plan to consume immediately; I donโ€™t recommend refrigerating scones because theyโ€™ll dry out.

Nutrition

Serving: 1, Calories: 622kcal, Carbohydrates: 72g, Protein: 11g, Fat: 35g, Saturated Fat: 15g, Polyunsaturated Fat: 16g, Cholesterol: 63mg, Sodium: 347mg, Fiber: 4g, Sugar: 40g

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.86 from 7 votes (6 ratings without comment)

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Comments

  1. These are really good however they are also pretty sweet. Next time I’m going to use bittersweet choc. chips to see if it cuts down on the sweetness. That said: my husband loved them. Wonderful texture too.

  2. Can i substitute the sour cream for buttermilk? looks like a great recipe got a craving for peanut butter and these look like they’d take care of it. ย 

    1. You probably could but you’ll need less buttermilk than sour cream since it’s a liquid and/or more flour and you’ll have to play around with ratios of things to get the right texture and dough consistency.