Peanut Butter Chocolate Chip Scones – 🥜🍫❤️ Flavorful scones that aren’t dry and are easy to make with simple ingredients in under 30 minutes. No mixer required! The perfect breakfast, snack, or dessert!
Table of Contents
- Chocolate Chip Scones Recipe
- Love peanut butter recipes?
- Ingredients in Peanut Butter Scones with Chocolate Chips
- How to Make This Chocolate Chip Scone Recipe
- Tips for the Best Scones
- What to Serve with Chocolate Chip Scones
- Storage
- Recipe FAQs
- Peanut Butter Chocolate Chip Scones with Peanut Butter Glaze Recipe
Chocolate Chip Scones Recipe
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 of 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!
Love peanut butter recipes?
Check out Peanut Butter Comfort, my cookbook featuring peanut butter-filled recipes for breakfast, snacks, and desserts!
Ingredients in Peanut Butter Scones with Chocolate Chips
Here’s what you’ll need for this easy chocolate chip scones recipe:
Scones
- All-purpose flour – I haven’t tested this recipe with gluten-free flour but think it would work if you use a 1:1 all-purpose gluten-free flour
- Granulated sugar
- Baking powder
- Salt – This is optional but really enhances the flavor of the rest of the ingredients
- Unsalted butter – Make sure to use cold butter for the best flaky scones
- Egg – Let it come to room temperature for easy mixing
- Creamy peanut butter – You don’t want to use natural peanut butter for these scones as it has a tendency to be too oily or to separate. You want to use a peanut butter brand like Jif, Skippy, or Peter Pan
- Sour cream – Use full-fat or lite sour cream or substitute plain Greek yogurt
- Vanilla extract – I always have a batch of homemade vanilla extract on hand, but high-quality store-bought vanilla is just fine
- Semi-sweet chocolate chip – Substitute milk chocolate chips or even dark chocolate chips if preferred. I use mini chocolate chips to ensure I get chocolate in every bite, but regular-sized chocolate chips or even chocolate chunks are great, too
Glaze
- Creamy peanut butter
- Confectioners’ sugar
- Milk – Feel free to substitute heavy cream for a richer taste and texture
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make This Chocolate Chip Scone Recipe
This is an overview of how to make this recipe in just 30 minutes – with no mixer! Be sure to check out the FAQs and recipe card below for the complete details.
- Whisk the dry ingredients in a large bowl. Then, add the butter, and use a pastry cutter, two forks, or a food processor to cut the butter into the flour mixture. Whisk the wet ingredients in a separate small bowl.
- Pour the wet mixture over the dry, and fold just until combined. Be careful not to overmix! If the 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 the scone dough onto a Silpat or clean, lightly floured surface, and use lightly floured hands to shape the dough into an 8-inch round. Then, slice it into 8 equal-sized wedges.
- Transfer the wedges to a baking sheet lined with parchment paper or a Silpat mat, and bake until golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Combine the glaze, and drizzle it over the cooled scones.
Tips for the Best Scones
- Use chilled butter. If the butter has been in your fridge (like most of keep butter in the fridge), you’re fine. If, though, it has been sitting out on the counter recently I would wait at least 1-2 hours before using it, depending on how warm or soft it was. Cold ingredients are what help to create flaky layers in homemade pie crust or in scones.
- Don’t overwork your dough. The more you work with this dough, especially with your hands or a mixer, the softer the butter will get. If you have soft butter you won’t get a light and fluffy tender scone, but a dry and dense one. Less is more here. The dough can be shaggy.
- Bake promptly. Don’t let your dough set out for long before baking it. If you need to make the dough before baking the scones, wrap it well in plastic wrap and keep it in the refrigerator until you are ready to bake the scones. It can be chilled for up to 48 hours before baking. Be sure to preheat the oven before removing and cutting the dough so it doesn’t get too warm while waiting.
What to Serve with Chocolate Chip Scones
Storage
Refrigerator: Leftovers will keep fresh in an airtight container at room temperature for up to 3 days.
I’m comfortable storing glazed items at room temperature. However, if you’re not, glaze only the scones you plan to consume immediately. I don’t recommend refrigerating scones, because they’ll dry out.
Freezer: I recommend freezing unbaked scones to prevent them from drying out. Prepare the dough, and shape the dough as normal. Then, freeze the scone wedges on a baking sheet for about an hour or until solid. Then, transfer them to a sealable bag, and freeze for up to 1 month.
Bake from frozen, adding a few minutes as needed. There’s no need to thaw first!
Recipe FAQs
Both scones and biscuits are made with flour, butter, and either milk or buttermilk. However, scones are much heartier than biscuits, and most recipes feature eggs and sugar.
American biscuits are taller, fluffier, and more buttery than British scones. They have a more savory flavor as well.
Scones are definitely on the drier side when compared to something like a moist birthday cake. But scones should NOT be bone dry or crumbly. They should remain soft and flaky (if British scones) and slightly spongy/cakey (if American scones). Don’t base your scone-making results on the dry bricks you can get at places like Starbucks — their scones could break your teeth sometimes!
I haven’t tested this recipe with any other nut or seed butter but think it would work. Obviously, it won’t have a peanut butter flavor, but it will still have a nutty taste. Just make sure to use a creamy nut or seed butter.
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Peanut Butter Chocolate Chip Scones with Peanut Butter Glaze
Equipment
- 1 Large Baking Sheet
- 2 Mixing Bowls
- 1 Wire Rack
- 1 Microwave-Safe Bowl
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
Notes
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 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.