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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just recently was gifted a scone pan and and up at midnight searching for the first scone recipe to go in the pan and when I saw that peanut butter glaze I knew this had to be it! These look so delicious!
I have these in the oven right now and can’t wait to taste them! Since I share my baked goods with kids, I pressed it into a rectangle and cut it into 16 small triangles. Thanks for posting these! You are a woman after my own heart, PB & Chocolate wins every time.
I also plan to bake these to enter into the pastry portion of a bake off at church. :)
Good luck at the bakeoff and glad that you were able to stretch this recipe and get 16 small triangles out of the batch! I hope everyone’s enjoying them!
These are coming with me to knitting tomorrow. Yum yum yum.
Sounds like a great plan :)
My boyfriend requested scones so I gave yours a try, great choice! The peanut butter is subtle, they are almost crumbly but still moist, and I didn’t even need glaze, although I’m sure it would make them even better. Thanks for a great recipe!!
Wow, I can’t believe you didn’t even glaze them and still loved them – well that’s great and glad you enjoyed them! (I’m all about glaze, always, all the time! haha!)
I made these this afternoon with my kids for a rainy afternoon tea party. They turned out great and I generally don’t like peanut butter baked goods. They are very rich, I turned down the sugar to 1/3 cup and it was still plenty sweet. Thank you!
Glad you enjoyed them even though you don’t even usually like PB stuff! That’s wonderful to hear!
I didn’t think it was possible to improve upon your berry scones, but you can’t beat chocolate and peanut butter for breakfast! (I actually eat a spoonful of peanut butter and a small piece or two of dark chocolate as my “dessert” after breakfast every day. Shh, nobody needs to know!) You always make your baked goodies look so cute with your picture-perfect drizzles. Such gorgeous and eye-catching photos!
What a fun take on scones! I will definitely need to check these out.
These look crazy good, Averie!! What I wouldn’t give to have a plate of these waiting for me in the morning! ;) Pinned!
is it better with sour cream or Greek yogurt?
Really there is no difference in my taste tests.
Oh my gosh . I made these last night but have only just had one now for “dessert”. These taste heavingly !! This is defiantly a keeper and I think I will be making many more of these in the future !
Thanks for trying them and so glad you’re loving them and they’re keepers for you!
I think the PB drizzle caught my eye. Love pb/chocolate!! These look sooo good. Might have to throw in some chopped up Reese’s cups when I make these!!! ;)
And I was totally going to do that but thought, well, maybe not. But almost did!
These are def. enough to convert anyone into a scone lover!!!
love chocolate scones…pb would only make them better!
Oh wow. Chocolate and PB are such classics, but I’ve never seen anything quite as amazing as this ;)
Aww, thanks!
I go away for 1 night and you post two of the best recipes ever!! OMG I’m so in love with these. PB + Scone = BEST IDEA EVER. And the retrospective, ha I know. I am continually thinking of things I’d rather be in my book than what’s there!
Girl, yes. The retrospective. And with the whole pumpkin season, I lived thru TWO of them with that book. Details on that one coming shortly :) but yeah woulda, coulda, shoulda. I think any author has been there a million times over!
Oh my gosh, this is scone heaven right here. They would go dangerously fast in my house. I wouldn’t give it more than 5 minutes. Pinning the heck out of this.