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 4 votes

Author Chelsea Cole

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Course Breakfast

Servings 12 Scones

These Peanut Butter Chocolate Chip Scones are ready in just 45 minutes and incredible with a big cup of coffee!

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Ingredients  

1x2x3x

• 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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