Peanut Butter Chocolate Chip Scones

I’ve developed a nighttime snack habit that is not good for the pre-wedding diet. Peanut butter chocolate chip oatmeal cookies will be my downfall. I probably make a small once a week for a late night treat, and enjoy the few leftovers with my coffee the next morning. Tasty, but dangerous. I love the good ol’ peanut butter and chocolate combo more than ever.

The Cinnamon Apple Scones I made a few weeks ago have made me fall in love with the bready morning treats, and I decided to make some peanut butter chocolate chip scones because that sounded like a more justifiable way to get my sweet tooth fix and still call it breakfast.

And they were perfect. I don’t think scones are supposed to be super sweet- that’s what makes them still kind of breakfasty- and these were the perfect balance of a little sweet, chocolate, and plenty of peanut butter. A new favorite morning treat to add to the list.

Peanut Butter Chocolate Chip Scones

5 from 1 vote

Author Chelsea Cole

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Course Breakfast

Servings 12 Scones

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Ingredients  

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• 2 cups flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup cold butter, cubed
• 3/4 cup peanut butter
• 1/3 cup milk
• 1/3 cup chocolate chips, minis are best!
• 1 tbsp milk
• 1 tbsp raw sugar

Instructions 

• Preheat your oven to 425 degrees F (220 degrees C). Grease a large baking sheet with cooking spray.
• In a large bowl, whisk together the flour sugar, baking powder, baking soda, and salt.
• Cut the cold butter into the dry ingredients with a pastry cutter. If you don’t have one, you can use a fork or crumble the butter with the dry ingredients using your fingers.
• Mix in the peanut butter, 1/3 cup milk, and chocolate chips until completely combined and chocolate chips are evenly distributed.
• Divide dough into two even pieces. Form each piece into a disc with a 6 inch diameter and place on the greased baking sheet. Cut each into six wedges but don’t separate them.
• Brush the 1 tbsp milk over the raw scones. Sprinkle the raw sugar over them.
• Bake for 12-15 minutes, or until edges are golden brown. Let cool for five minutes before serving.

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