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You are here: Home / Recipes / Peanut Butter Chocolate Chip Scones

Posted on July 15, 2014 | Last updated on December 9, 2020 | By Chelsea Cole | Leave a Comment

Peanut Butter Chocolate Chip Scones

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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.

 
 
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Peanut Butter Chocolate Chip Scones

  • Author: Chelsea Cole
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 12 Scones 1x
  • Category: Breakfast
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Ingredients

Scale
  • 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

  1. Preheat your oven to 425 degrees F (220 degrees C). Grease a large baking sheet with cooking spray.
  2. In a large bowl, whisk together the flour sugar, baking powder, baking soda, and salt.
  3. 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.
  4. Mix in the peanut butter, 1/3 cup milk, and chocolate chips until completely combined and chocolate chips are evenly distributed.
  5. 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.
  6. Brush the 1 tbsp milk over the raw scones. Sprinkle the raw sugar over them.
  7. Bake for 12-15 minutes, or until edges are golden brown. Let cool for five minutes before serving.

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Filed Under: Chocolate, Dessert

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Hi! I'm Chelsea.

I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night. I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. While some things have changed since I finished school, I still rely on simple recipes to produce fun, comforting food!

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