After years of not being a scones fan, Iโve been converted.
And if peanut butter, chocolate, and warm pastries canโt convert you, nothing will.
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.
So I decided to โimproveโ upon the recipe and made a peanut butter and chocolate version.
The scones are easy to make, you donโt need a mixer, and theyโre ready in 30 minutes. You canโt beat that.
Between the butter, peanut butter, sour cream, and the peanut butter glaze, thereโs virtually no chance of dryness. Just don’t overbake.
I use sour cream (or Greek yogurt) rather than using milk because it seals in more moisture. Plus, since itโs acidic like buttermilk, it not only helps the scones stay moister, but it helps them rise better and taste lighter and fluffier.
Thereโs 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.
If youโre a chocolate and peanut butter fan, youโre going to love these.
I only wish Iโd thought of them 3 years ago when I was writing Peanut Butter Comfort.
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Peanut Butter Chocolate Chip Scones with Peanut Butter Glaze
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 itโs 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; donโt overmix or scones will be tough. If dough seems very crumbly or isnโt 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; itโs 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 theyโre baking in quite a hot oven, watch them closely starting after about 11 minutes to ensure the bottoms arenโt 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 confectionsโs 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, youโll 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. Iโm comfortable storing glazed items at room temperature, but if youโre not, glaze only the scones you plan to consume immediately; I donโt recommend refrigerating scones because theyโll dry out.
- Adapted fromย The Best Glazed Mixed Berry Scones
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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great
These are delicious. I do not usually leave comments, but the scones were so good I had to let you know.
Thanks for trying the recipe and Iโm glad they were good enough to leave a comment for!
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.
Glad you enjoyed them overall!
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
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.