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
The scones are easy to make, you don’t need a mixer, and they’re ready in 30 minutes. Although many scones can be dry, between the butter, peanut butter, sour cream, and the peanut butter glaze, there’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. There’s an abundance of chocolate chips in every bite and I used mini chips because I prefer the size ratio, but I’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 you’re a chocolate and peanut butter fan, you’ll love these.
Ingredients
Scones
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- pinch salt, optional and to taste
- 1/2 cup unsalted butter, cold (1 stick)
- 1 large egg
- 1/3 cup creamy peanut butter
- 1/4 cup sour cream (lite is okay; Greek yogurt may be substituted)
- 2 teaspoons vanilla extract
- 1 cup semi-sweet mini chocolate chips
Glaze
- 1/2 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 Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 622Total Fat: 35gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 63mgSodium: 347mgCarbohydrates: 72gFiber: 4gSugar: 40gProtein: 11g
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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 I’m 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.
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.
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.
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 :)
Love the abundance of chocolate chips in these amazing looking scones! Pinning!
Thanks, Zerrin! Been pinning some of your beautiful recipes, too! That chocolate magic custard cake…whoa! :)
I know Averie and thank you so much for it! Maybe I can become a contributor to your board named ‘You’ve gotta make this’ one day. The best part of that cake is that it’s really easy and I’m always surprised how that liquidy batter becomes this amazing cake after baked.
I agree, scones are so disappointing and not worth it when they are dry and tasteless! I’ve recently made scones that were not dry and nasty for brunch with my friends and converted many of them to being scone lovers as well! I can’t wait to make your recipe for them!
Glad you impressed your friends recently – such a great feeling!
Yum! I love that glaze on these. It’s only natural that used it since you are the peanut butter queen! :)
Thanks, Natasha :)
Breakfast perfection, love that PB glaze!
ok, so I always avoid scones because, like you, I’ve pretty much only experience the dry, bland scones. BUT. I’m pinning this and I’ll definitely try them, because they look incredible! plus, peanut butter & chocolate?? you can’t beat that!
Thanks for pinning and hope they make a believer out of you about non-dry/non-bland scones!
These look delicious!
As I was enjoying my daily spoonful of peanut butter (for protein’s sake, of course), I *hummed* & wished for a baked incarnation of the scrumptious substance. I shall take this recipe as a sign! :D
Now that is definitely a sign!!
Yummm. I LOVE scones, and these are so pretty! And you can’t go wrong with chocolate + peanut butter, obviously!
I love love love scones! This PB chocolate version sounds perfect for this Sunday! Pinned!
Thanks, Anna, as always for the pin!
I love the flavor combo of chocolate and peanut butter, but I’ve never actually had a breakfast item with that pairing – these look great! They’re making my mouth water!!
May as well really enjoy breakfast with choc + PB, right? :)
Open mouth – inhale!
I’m having coffee as we speak… I could use a few of these lovelies.
And, yah, scones are a bit*h sometimes, but once you get ’em right, them things are damn good! haha ;-) Then you throw in the choc/pb combo and they become amazing. LOVE these!
Yes I feel the same – once you crack the code, they can be so good. But if you don’t, blech, horrid! LOL
these are incredible!!! Usually scones are just too dry for me, and then they require about 1/2 pound of butter to be eatable. But these look like perfection. And delicious, too!!!
And thankfully these only have 1 stick, so you’re somewhat safe :)
Loving these scones. Trust you the PB queen to be converted into loving scones with PB Choco Chip scones. This would be great with your banana jam!
These are perfect…my husband won’t eat scones because they are usually fruit flavored but these there is no way he would turn down. Again I love the icing..can’t wait to try these..perfect for father’s day breakfast.
Oh wow, what a treat they would be for a special breakfast! And that’s funny that he doesn’t like fruit-flavored stuff but I think you’re safe with choc + PB! If you try them, LMK!
My eyes always light up when I see a recipe with peanut butter and chocolate. My mouth is watering right now!! Love it ;-)
And that describes my first cookbook. Peanut butter + chocolate, nonstop :)
I don’t think I’ve ever seen a PB-CC scone–these look delicious! Scones remind me of a biscuit treated to some extra sugar and moisture–I love the texture of them. Both of your scone recipes look so good–I’d have a hard time choosing which to try first!
Thanks for the compliments, Paula. And if I were choosing, hmmmm. The others are more ‘breakfasty’ and more traditional whereas these seem like they could be more of an any time of day treat. You can always make them both and do a taste test :)