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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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 :)