After years of not being a scones fan, I’ve been converted.
And if peanut butter, chocolate, and warm pastries can’t 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 ‘improve’ upon the recipe and made a peanut butter and chocolate version.
The scones are easy to make, you don’t need a mixer, and they’re ready in 30 minutes. You can’t beat that.
Between the butter, peanut butter, sour cream, and the peanut butter glaze, there’s 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 it’s acidic like buttermilk, it not only helps the scones stay moister, but it helps them rise better and taste lighter and fluffier.
There’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.
If you’re a chocolate and peanut butter fan, you’re going to love these.
I only wish I’d 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
- ½ cup granulated sugar
- 1 tablespoon baking powder
- pinch salt, optional and to taste
- ½ cup unsalted butter, cold (1 stick)
- 1 large egg
- ⅓ cup creamy peanut butter
- ¼ cup sour cream, lite is okay; Greek yogurt may be substituted
- 2 teaspoons vanilla extract
- 1 cup semi-sweet mini chocolate chips
Glaze
- ½ cup creamy peanut butter
- 1 cup confectioners’ sugar
- about 2 to 3 tablespoons milk or cream
Instructions
- Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
- Scones – 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 it’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; don’t overmix or scones will be tough. If dough seems very crumbly or isn’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 a Silpat 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; it’s critical not to 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 they’re baking in quite a hot oven, watch them closely starting after about 11 minutes to ensure the bottoms aren’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. While the scones cool, make the glaze.
- Glaze – In a medium, microwave-safe bowl, add 1/2 cup peanut butter and heat for 30 seconds to soften.
- Add the confections’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, you’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. I’m comfortable storing glazed items at room temperature, but if you’re not, glaze only the scones you plan to consume immediately; I don’t recommend refrigerating scones because they’ll dry out.
- Adapted from The Best Glazed Mixed Berry Scones
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Yum! I’m always sad when I eat a dry scone. I’m always game for chocolate and peanut butter for breakfast :)
Averie, I’m so glad you are friends with scones now because these gorgeous things look ridiculously good! I mean, you just can’t go wrong with PB, chocolate, and freshly cooked pastry :)
Wow, these look absolutely delicious! I’m not a huge fan of scones, they just never wowed me before. But looking at your photos I really want to try to make it myself. Thanks for a great recipe, beautiful photos and for motivating me to try to make my first scones!
That’s great to hear!
The berry scones look delicious! My kids eat with their eyes, and getting them interested in a desert before even tasting it is a huge task. I can envision making these with all sorts of berries, dried fruit, and even orange and lemon peels.
two great combos together What a great recipe Not sure if I will do the glaze as I have issues with storing items with glaze on them Will have to try these during Wimbledon tournament coming up!!
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You are so right – dry, tasteless scones are not worth the calories and usually I leave disappointed. These scones don’t look disappointing AT ALL! They look moist and packed with flavor! I can’t wait to try these out! I tried your mixed berry scones and LOVE. Just lots of LOVE! They were gone before photos could be taken. Shame!
Thanks for trying the berry scones and glad those were a hit! Sounds like they flew off the shelves in very short order :)
The usage of Greek yogurt is so inspired! It helps these amazing scones be even more incredible. I hate a dry scone!
Thanks for another great PB recipe!
Perfect scones! I can’t wait to try!
These are insanely perfect! Gorgeous, gorgeous, gorgeous!! Stunning photos too!
Thank you, Jaclyn :)
SO when by best friend moved to London she made scones every Sunday and I never understood the fascination. If they were pb/choc scones? THAT I would get!
I only use mini chips and have for years. I feel like you get more chocolate that way. Even when you weigh out equal amounts, I still think the mini chips pack a bigger chocolate punch. I’ve converted my mom, too.
I love the mini chips and 1 cup of mini chips vs. 1 cup of normal sized, because of surface area and their shape, yes I totally agree you get way more bang for your buck with mini. When making muffins, 3/4 cup mini chips is quite a lot for my standard batch for example, whereas if I used 3/4 cup regular, each muffin would seemingly get like 4 chips. Totally agree with you!
These scones look incredible Averie! I love the pretty glaze on these and the peanut butter chocolate combo sounds perfect. Pinned :)
Thanks for pinning, Kelly!
Add PB and chocolate chips to anything and I’m in – and I loved scones already so I’m all about these! Pinned :)
Thanks for pinning, Rachel!
I love scones! But never have I had a peanut butter chocolate chip scone. But now I’m realizing I need one asap!
Oh , I enjoy scones like no other. Along with croissants, muffins, donuts, muffins, and every other pastry out there – did I forget cookies?!
If that could be diet 100% of every day I totally would. Now if only these were the cure to a healthy body and a magical weight loss secret..
P.S. Everything on your blog looks deeeelicious
This is one heck of a scone. My favorite was cinnamon chip. This one is now going to take the number one spot.
Those don’t look dry at all! And what perfect peanut butter swirls! I’m a huge scone fan and I think it’s because it was one of the first things I baked as a kid. Sentimental reasons :)