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.
- 2 cups flour
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup cold butter, cubed
- ¾ cup peanut butter
- ⅓ cup milk
- ⅓ cup chocolate chips (minis are best!)
- 1 tbsp milk
- 1 tbsp raw sugar
- 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, ⅓ 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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